The pomegranate (Punica granatum) is the fruit of a shrub or small tree native to central Asia, near Iran and northern India. It is roughly spherical, with a thick, leathery rind ranging in color from yellow to deep red. Internally, it contains numerous juicy, red arils, each containing a single seed, separated by inedible white membranes. Each fruit typically contains several hundred arils, and the edible portion comprises both the aril's translucent pulp and the crunchy seed within.
To extract pomegranate arils, the fruit is typically scored and broken open by hand or cut into sections. Submerging sections in water aids separation: arils sink while the rind and membranes float, allowing for efficient removal without crushing the arils and causing excessive juice loss.
The flavor profile of the arils is complex, combining sweetness with tart, astringent notes due to the presence of punicic acid and tannins. The arils may be consumed fresh out of hand, added to salads, yogurt, or desserts, or used as a garnish on savory dishes to provide color and flavor contrast.
Pomegranate juice is produced by pressing the arils, and it is consumed fresh or processed into syrups, molasses, or grenadine, a common ingredient in mixed beverages.
Manufactured pomegranate products include jellies, candies, liqueurs, and culinary sauces. In Persian cuisine, pomegranate molasses flavors dishes such as fesenjan (a walnut and poultry stew), while in Indian cuisine, dried arils known as anardana serve as a souring agent in chutneys and spice blends.
The fruit also features prominently in Middle Eastern and Mediterranean salads and pilafs, for example in morasa polo, "jeweled pilaf" (where it may actually be a substitute for barberry, which can be difficult to procure). In Mexico, chiles en Nogada features pomegranate arils for their bright red color.
