Healing Benefits Of

Pomegranates
By
GEORGE FELFOLDI, DD, Ph.D.

© Copyright, 2023, George Felfoldi

Healing Benefits Of
Pomegranates
TABLE OF CONTENTS

Title

Subtitle Page

Table Of Contents

© Copyright Information

Dedication

Special Thanks

About The Author

Other Books

What Is A Pomegranate?

Brief History

Description

Scientific Information
 Etymology

Cultivation And Uses

Cultivars
Culinary Use

How To Eat A Pomegranate

Health Benefits

What It’s Good For?

Pomegranate & Symbolism

Other Information
Dwarf Pomegranate Trees And Bush

What’s In A Pomegranate That Makes Them So Healthful

What Does This Ellagic Acid Do?

How Does Pomegranate Contribute To Anti-Aging

Nutritional Information

Side Effects And Allergic Reactions

Difference Between Juice And Seeds

On Heart Health

On Brain Health

Why Pomegranate Juice?

Things You Didn't Know

Pomegranate Recipes
© COPYRIGHT INFORMATION

Copyright © ALL RIGHTS RESERVED

This is a FREE e-Book please

feel free to distribute this book
as long as all the information
and pictures stay intact.

ALL OTHER COPYRIGHTS

belong to their respectable owners.
 DEDICATION

I would like to Dedicate this

book to my wife
BETTYANN FELFOLDI
for her love and
understanding, for being
there as a friend and as a
loving partner, and for
her buying me this fruit
all the time.

Also to all the people

around the world, that
also
love this piece of fruit.
 SPECIAL THANKS
I would like to thank the
following individuals,
companies and
organizations.

California Rare Fruit Growers Inc.

Wikipedia.Org
Organization Health-
health.medblog.biz
TyTy Nursery Ltd.
SwansonVitamins.
eHow.com
Homecooking.about
College of Agriculture-The University of
Arizona - Professor J. M. Parsons, Ph.D.
Seasonalchef.com
BBC.co.uk
WebMD
Cleverland Clinic
Dr. P. K. Fong, M.D.
Dr. Roland Wong, M.D.
Print Artist (Front Cover)
Dr. Hubert Kline, M.D.
Dr. Sydney Davis, M.D.
KitchenMom
Toronto Public Library System
Health Canada
The People's Pharmacy
Medical X press
Uni. of New South Wales
InterNet Photos
B.A. Hall
Royal Botanic Gardens
 ABOUT THE AUTHOR

DR. GEORGE FELFOLDI,

Is an Independent Baptist Minister,

A musician, and an Author,who at present time is a
native of Toronto, Ontario, Canada.
George has written many books on various
subjects and holds several doctors
degrees in different fields. His work involves subjects
such as: Health, Occult Sciences, Religion, Religious
Science, and also Poetry and Lyrics. George is also
married and has four grown children.
 OTHER BOOKS

HERE IS A LIST of other books

by the same Author:

Katoomba-Columbia The Powers Of Garlic

Meaning Of New Birth

Speaking To God Through Prayers GINGER The

Herb And Root Guide The Complete Book On

Angels CHAMOMILE The Healing Herb The

Healing Powers Of ALOE VERA

The Healing Powers Of CRANBERRY

The Healing Powers Of SEAWEED And ALGAE

The Spiritual Key To Healing

Cooking Is For Everyone

From My Table Cookbook

The New Age Cookbook

Good Food And Art Cookbook

The Book Of Ginger

Tranquility Of Mind, Modern Lyrics & Poetry

Kimberley's Famous Recipes

Don't Stop Cooking

Angels Of The Light

The Angels Connection

Hamsters Simplified

My Scottish Fold Long Haired Cat

Good Foods Made Easy

The Healing Powers Of Black Pepper

The Healing Powers Of Coffee

The Healing Powers Of Turmeric

The Healing powers Of Water

Arthritis Simplified

An Invisible Wall In Nature

Bedbugs Simplified

Farmer's Wife Olde And New Tyme Recipes

Light Approach To Stress Management

Everyday Cooking

Cooking Through A Pandemic

Pandemic 2 Cookbook

The Facinating Facts Of Gnomes

Cherries, A Superfood

Healing Properties Of Bananas

Healing Properties Of Corn

Healing Properties Of Garlic

Healing Properties Of Paprika

Healing Properties Of Turmip

Pears, A Superfood

Plums, A Superfood

Healing Properties Of Pomegranate

Speaking To God Through Prayers

The Future Of Solar Energy

Cleaning And Kitchen Tips

From Hungarian And Scottish Kitchens

Blue Mountain Cookbook

Vintage Pecipes

Yes You Can Cook

Health Benefits Of Ginger

A Modern Look At Poetry

Eating Healthy With George

Cooking Healthy With George

According To The Bible

Great Foods Made Easy

Health Benefits And Use Of Elderberry

Another Look At Seaweed And Algae

Healing Benefits Of Pomegranates

 WHAT IS A POMEGRANATE?

Gen 1:1 In the beginning God created the heaven and the
earth.

Gen 1:29 And God said, Behold, I have given you every
herb bearing seed, which is upon the face of all the earth,
and every tree, in the which is the fruit of a tree yielding
seed; to you it shall be for meat.
Gen 1:30 And to every beast of the earth, and to every fowl
of the air, and to every thing that creepeth upon the earth,
wherein there is life, I have given every green herb for
meat: and it was so.

Rev 22:2 In the midst of the street of it, and on either side
of the river, was there the tree of life, which bare twelve
manner of fruits, and yielded her fruit every month: and
the leaves of the tree were for the healing of the nations.

Punica granatum

L. Punicaceae

Common Names: Pomegranate, Granada (Spanish),

Grenade (French).

Related Species: Punica proto-punica.

The Pomegranate (Punica granatum) is a fruit-beating

deciduous shrub or a small tree that grows to 5 to 8 meters
tall.

Origin;

The pomegranate is a native from Iran to the Himalayas in

the northern India and it was cultivated and naturalized
over the whole Mediterranean region since ancient times. It
is widely cultivated throughout Iran, India and in other
drier parts of southern Asia, Malaya, the East Indies and in
tropical Africa. This tree was introduced to California by
the early Spanish settlers in 1769. In the United States it is
grown for its fruits mainly in the drier parts of California
and in Arizona.

The leaves of this tree are the opposite or sub-opposite,

glossy, narrow oblong, entire, 3 to 7 cm long and 2 cm
broad. The flowers are bright red, 3 cm in diameter, with 5
petals (often more on cultivated plants). The fruit is
between an orange and a grapefruit in size, 7 to 12 cm in
diameter with a rounded hexagonal shape, and has a thick
reddish skin with many seeds, demonstrating parietal
placentation. The edible parts of this tree are the seeds and
the red seed pulp surrounding them. There are some
cultivars which have been introduced that have a range of
pulp colours like purple.

The only other species is the Punica, Socotra Pomegranate

(Punica protopunica), is endemic to the island of Socotra. It
differs in having a pink (not red) flowers and smaller, less
sweet fruit.

Pomegranates are drought tolerant, and they can grow in

dry areas with either a Mediterranean winter rainfall
climate or in a summer rainfall climates. In wetter areas,
they are prone to root decay from fungus diseases. They
are tolerant to moderate frost, down to about -10 C.

Adaptation: Pomegranates prefer a semi-arid mild-

temperate to subtropical climate and are naturally adapted
to regions with cool winters and hot summers. A humid
climate adversely affects the formation of the trees fruits.
The tree can be severely injured by temperatures reaching
below 12 F. In the United States, pomegranates can be
grown outside as far north as southern Utah and
Washington, D.C. but seldom set fruit in these areas. The
trees adapts well to container culture and will sometimes
bare fruit in a greenhouse.
 BRIEF HISTORY

The ancient Romans tanned pomegranate skins and used

them as leather.

The pomegranate, which is a Persian native (Iran), is one of

the oldest fruits that is known to man. Originally thought to
be a native of China, pomegranates were actually brought
to China around 100 B.C. by Han dynasty representatives,
Jang Qian, who also introduced the coriander, walnuts,
peas, cucumbers, alfalfa, grapes and also the caraway seeds
to the Far East.

The Romans called it the Punic Apple. The pomegranate

made its way to Italy via Carthage (Punic), and therein lies
the root of its Latin name, Punicum malum (apple). Its
original botanical name is Punicum granatum with
Punicum recognizing Carthage as a focal point for
pomegranate cultivation and granatum referring to the
many seeds or grains of the fruit.

Many Italian Renaissance fabrics boasted the pattern of cut

pomegranates. Ancient Romans not only enjoyed the
succulent flesh of this fruit, but they also tanned and used
the rinds as a form of leather. Perhaps due to the fruit’s
princely blossom crown, it has gained great distinction as a
royal fruit.
Shakespeare and also Homer have all extolled the virtues of
the pomegranate in literature.

It was the Moors who brought the seedy fruit to Spain

around 800 A.D. Granada was named for the pomegranate,
which became their national emblem. The first pomegranate
that was planted in Britain was done by none other than
King Henry VIII.

The French named their hand-tossed explosive a grenade

after the seed- scattering properties of the pomegranate
fruit. And in 1791, the special troops formed by the French
military to wield these grenades were called Grenadiers.

Although not documented, the deep red colour of the

pomegranate pips may have also given rise to the naming of
the garnet gemstone.

The pomegranate reached American shores by the way of

the Spanish
conquistadors. The fruit still has not reached the level of
popularity in America as it enjoys in the Middle East,
Europe and the Far East, perhaps because of its plentitude
of seeds. It is grown in the American West and South with
some minor commercial success.

Those home cooks that are lucky to have a tree in their

back yard expound the virtues of this fruit as a casual crop.
 DESCRIPTION

Growing Habits:

The pomegranate is a neat, round shrub or a small tree that

can grow from 20 to 30 feet, but more typically to about 12
to 16 feet in height. Dwarf varieties are also known. It is
usually deciduous, but in certain areas the leaves will
persist on the tree. The trunk is covered by a red-brown
bark which later becomes gray in colour. The branches are
stiff, angular and very often spiny. There is a strong
tendency to sucker from the base. Pomegranates are also
long-lived. There are specimens in Europe that are known
to be over 200 years of age. The vigor of a pomegranate
declines after about 15 years, however.

Foliage:

The pomegranate has a glossy, leathery leaves that are

narrow and lance- shaped.

Flowers:

The flowers of this tree is attractive scarlet, white or

variegated flowers are over an inch across and have 5 to 8
crumpled petals and a red, fleshy, tubular calyx which
persists on the fruit. The flowers may also be solitary or
grouped in twos and threes at the ends of the branches. The
pomegranate is self-pollinated as well as cross-pollinated
by insects. Cross-pollination increases the fruit set. Wind
pollination is insignificant.

Fruit:

The nearly round, 2 ½ to 5 inch wide fruit is crowned at the

base by the prominent calyx. The tough, leathery skin or
rind is typically yellow overlaid with light or deep pink or
rich red. The interior is separated by membranous walls and
white spongy bitter tissue into compartments that are
packed with sacs that are filled with sweetly acid, juicy,
red, pink or whitish pulp or aril. In each of these sacs there
is one angular, soft or hard seeds. High temperatures are
essential during the fruiting period to get the best flavor.
The pomegranate may being to bear in 1 year after planting
out, but 2 ½ to 3
years is more common. Under suitable conditions the fruit
should mature some 5 to 7 months after the tree has
bloomed.

Pomegranet opened view.

 SCIENTIFIC
CLASSIFICATION

Fruit Of Pomegranate

SCIENTIFIC CLASSIFICATION

Kingdom: Plantae

Division:
Magnoliophyta

Class:

Magnoliopsida

Subclass: Rosidae

Order: Myrtales

Family:

Lythraceae

Genus: Punica

Species: P.

granatum

Binomial

Name Punica

granatum
 ETYMOLOGY

The name “pomegranate” derives from the Latin word

pomum (“apple”) and granatus (“seed”). This has
influenced the common name for pomegranate in many
languages (e.g. German Granatapfel, seed apple). The
genus name Punica is named for the Phoenicians, who
were very active in broadening its cultivation, partly to
their religious reasons; consequently in classical Latin the
fruit’s name was a malum punicum or malum granatum,
where “malum” was broadly applied to many apple-like
fruits. A separate, widespread root for “pomegranate” is the
Egyptian and Semitic rmn. Attested in Ancient Egyptian,
the Hebrew rimmon, and in Arabic rumman, this rout was
brought by Arabic to a number of languages, including
Portuguese roma, and Kabyle rrumman.
 CULTIVATION AND
USES
The pomegranate first originated from Persia which is now
known as Iran and has been cultivated in Central Asia and
the Mediterranean region for several millennia. In Georgia,
and Armenia to the east of the Black Sea, there are wild
pomegranate groves outside the ancient abandoned
settlements. The ancient city of Granada in Spain was
renamed after the fruit during the Moorish period. It is also
extensively grown in South China and in Southeast Asia.,
whether originally spread along the route of the Silk Road
or brought by sea traders.

The pomegranate was introduced by Spanish colonists into

the Caribbean and also into Latin America, but in the
English colonies it was less at home: “don’t use the
pomegranate inhospitably, a stranger that has come so far
to pay his respects to thee” the English Quaker Peter
Collinson wrote to the botanizing John Bartram of
Philadelphia, in 1762. “Plant it against the side of the
house, nail it close to the wall. In this manner it thrives
wonderfully with us, and flowers beautifully, the bears
fruit this hot year. I have twenty- four on one tree…
Doctor Fothergill says, of all trees this is the most
salutiferous to mankind.”

The pomegranate had been introduced as an exotic to

English the previous century, by John Tradescant the
elder, but the disappointment that it did not set fruit there
led to its repeated introduction to the American colonies,
even New England.

It succeeded in South: Bratram received a barrel of

pomegranates and oranges from a correspondent in
Charleston, South Carolina, in 1764. Thomas Jefferson
planted pomegranates at Monticello in 1771: he had them
grown for George Wythe of Williamsburg.
Location:

Pomegranate should be placed in the sunniest, warmest part

of the yard or in the orchard for the best fruit, although they
will grow and flower in part shade. The attractive foliage,
flowers and fruits of the pomegranate, as well as its
smallish size make it a excellent landscaping plant.

Soil:

The pomegranate does best in well drained ordinary soil, but

also thrives on calcareous or acidic loam as well as rock
strewn gravel.

Irrigation:

Once this plant is established, the pomegranate can take

considerable drought, but for good fruit production they
must be irrigated. To establish new plants they should be
watered every 2 to 4 weeks during the dry season. The
plant are tolerant to moderately saline water and soil
conditions.

Fertilizing:

In the West, all the trees are given 2 to 4 once of

applications of ammonium sulfate or other nitrogen fertilizer
the first two springs. After that they very little fertilizer is
needed, although the plants respond to an annual mulch of
rotted manure or other compost.
Pruning:

The plants should be all cut back when they are about 2 feet
high. From this point allow 4 to 5 shoots to develop, which
should be evenly distributed around the stem to keep the
plant well balanced. These should start about 1 feet from the
ground, giving a short but well defined trunk. Any shoot
which appears above or below should be removed as should
any suckers. Since the fruit are borne only at the tips of new
growth, it is recommended that for the first 3 years the
branches be judiciously shortened annually to encourage the
maximum number of new shoots on all sides, prevent
straggly development and achieve a strong well framed
plant. After the 3rd year, only suckers and dead branches are
removed.
Propagation:

The pomegranate can be raised from seed but may not

come true. Cuttings root easily and plants from them bear
fruit after 3 years. Twelve to twenty inches long cuttings
should be taken in winter from mature, one year old wood.
The leaves should be removed and the cutting treated with
rooting hormone and inserted about two-thirds their length
into the soil or into some other warm rooting medium.
Plants can also be air-layered but grafting is seldom
successful.

Pests And Other Diseases:

Pomegranates are relatively free of most pests and diseases.

Minor problems are leaf and fruit spot and foliar damage by
white flies, thrips, mealybugs, and scale insects. The roots
are seldom bothered by gophers but deer will drowse on the
foliage.

Harvest:

The fruits are ripe when they have developed a distinctive

colour and make a metallic sound when tapped. The fruits
must be picked before over maturity when they tend to crack
open, particularly when they are rained on. The pomegranate
is equal to the apple in having a long storage life. It is best
maintained at a temperature of 32 to 41 F. and can be kept
for a period of 7 months within this temperature range and at
80 to 85% relative humidity without shrinking or spoiling.
The fruits improve in storage, becoming more juicier and
more flavorful.

The fruit can be eaten out of hand by deeply scoring several

times vertically and then breaking it apart. The clusters of
juice sacs are then lifted out and eaten. The sacs also make
an attractive garnish when sprinkled on various dishes.

The pomegranate fruits are most often consumed as juice

and can be juiced in several different ways. The sacs can be
removed and put through a basket press or the juice can be
extracted by reaming the halved fruits on an ordinary
orange juice squeezer. Another approach starts with
warming the fruit slightly and rolling it between the hands
to soften the interior.

A hole is then cut in the stem end which is placed on a

glass to let the juice run out, squeezing the fruit from time
to time to get all the juice. The juice can be

used in a variety of ways; such as fresh juice, to make jelly,

sorbets or cold or hot sauces as well as to flavor cakes,
baked apples, etc. Pomegranate syrup is sold commercially
as grenadine. The juice can also be made into wine.

Commercial Potential:

The primary commercial growing regions of the world are

the Near East, India and surrounding countries and southern
Europe. In California commercial cultivation is centered in
the southern San Joaquin Valley.
Consumer demand in that country is not great. More
pomegranate fruits probably wind up as decorations in fruit
bowls than are consumed.

Illustration Of What Is Inside

The Pomergranate.
 CULTIVARS
Balegal

Originated in San Diego, California. Selected by Paul H.

Thomson, Large, roundish fruit, 3 inches in diameter.
Somewhat larger than Freshman. Skin pale pink, lighter
then Freshman. Flesh slightly darker than Fleshman but
very sweet.

Cloud

From the University of California, Davis pomegranate

collection. Large fruit have red juice that is tart but a rich
flavor. A heavy bearing tree.

Crab

From the University of California, Davis pomegranate

collection. Large fruit has a red juice that is tart but with a
rich flavor. A heavy bearing tree.

Early Wonderful

Large, deep red, thin skinned, delicious fruit. Ripens about

2 weeks ahead of Wonderful. Medium size bush with
large, orange red fertile flowers. Blooms late, very
productive.

Fleshman
This plant originated in Fallbrook, California. It was
selected by Paul H. Thomson. Large, roundish fruit, about 3
inches in diameter, pink outside and in. Very sweet in
flavor, seeds relatively are soft, quality is very good.

Francis

This tree originated in Jamaica via Florida. Large, sweet,

split-resistant fruit. Prolific producer.

Granada

Originated in Lindsay, California. Introduced in 1966. Bud

mutation of Wonderful. Fruit resembles Wonderful, but
displays a red crown while in the green state, darker red in
colour and less tart. Ripens one month earlier than
Wonderful. Flowers are also deep red in colour. The tree is
identical to Wonderful.

Green Globe

This tree originated in Camarillo, California. It was selected

by John Carter. Large, sweet, aromatic, green skinned fruit.
Excellent quality.

Home

From the University of California, Davis pomegranate

collection. The fruit is variable yellow-red in colour, with
light pink juice that is sweet and rich in flavor. But it has
some bitterness.

King

This tree is from the University of California, Davis

pomegranate collection. It has medium to large fruit, but
somewhat smaller than Balegal and Freshman. The skin is
darker pink to red. Flavor is very sweet. Has a tendency to
split. The bush is somewhat of a shy bearer.

Phoenicia

Originated in Camarillo, California. It was also selected by

John Carter. Large fruit, 4 to 5 inches in diameter, motted
red-green skin colour. Flower is sweet, seeds relatively
hard.

Sweet

The fruit of this tree is lighter in colour than that of

Wonderful, remains slightly greenish with a red blush
when ripe. Pink juice, flavor much sweeter than other
cultivars. Excellent in fruit punch. Trees highly ornamental,
bears at early age, and is very productive.

Utah Sweet

This tree is very sweet, but bears good quality fruit. Pink
skin and pulp. Seeds notably softer than those of
Wonderful and other standard cultivars. Attractive pinkish-
orange flowers.
Wonderful

This tree was originated in Florida. First this tree was

propagated in California in 1896. Large, deep purple-red
fruit. Rind is medium thick, tough. Flesh deep crimson in
colour, juicy and of a delicious vinous flavor. Seeds are
not very hard. Better for juicing than for eating out of
hand. The plant is vigorous and very productive.
 CULINARY USE
After opening the pomegranate by scoring it with a knife
and breaking it open, the arils (seed casings) are separated
from the skin or peel and internal white supporting
structures (pith and Carpellary Membrane).

(Separating the red arils can be simplified by performing

this task in a bowl of water, whereby the arils will sink and
the white structures will float to the top.) The entire seed is
consumed raw., though the fleshy outer portion of the seed
is the part that is desired. The taste of this fruit differs
depending on the variety of pomegranate and its state of
ripeness. It can be very sweet or it can be very sour or
tangy, but most fruits lie somewhere in between, which is
the characteristic taste, laced with notes of its tannin.
Pomegranate juice is a popular drink in the Middle East,
and is also used in Iranian and Indian cuisine; it began to
be widely marketed as concentrate is used in Syrian
cuisine. Grenadine syrup is thickened and is an added to
cocktail mixing. Before the tomato arrives in the Middle
East grenadine can still be found in traditional recipes.
The juice can still be used.
Wild pomegranate seeds are sometimes used as a spice,
known as pomegranate (anar) seeds (dana) in Persian. Most
in Pakistani cuisine but also as a replacement for
pomegranate syrup in Eastern cuisine. As a result of this,
the dried whole seeds can often be marketed. The seeds are
separated from the flesh, dried for 10 to 15 days as acidic
agent for chutney and curry production. The seeds may also
be used or avoided as seeds becoming stuck in the teeth
when eating dishes prepared of the wild pomegranate daru
from the Himalayas.

In Turkey, Armenia and Azerbaijan, pomegranate is used

in a variety of ways, notably as pomegranate sauce,
(Turkish: nar eksisi) is used as a salad dressing, to marinate
meat, or to simply drink straight. Pomegranate seeds are
also used in salads, in Muhammara (Turkish Walnut Garlic
Spread) and in Gullac, a famous Turkish dessert. In
Azerbaijan and Armenia, pomegranate is also used to make
high-quality wine which is successfully exported to other
countries around the world.

In Greece, pomegranate (Greek: poot, rodi) is used in many

recipes; such as kollivozoumi, a creamy broth made from
boiled wheat, pomegranates and raisins; legume salad with
wheat and pomegranate; traditional Middle Eastern lamb
kabobs with pomegranate glaze; pomegranate eggplant
relish; avocado and pomegranate dip; are just a number of
dishes that is used in culinary.
Pomegranate is also made into a liqueur and popular fruit
confectionery that can be used as ice cream topping, or
mixed with yogurt, and spread as jams over toast for
breakfast.
 HOW TO EAT A
POMEGRANATE
Pomegranate juice can be used to make gelatin desserts,
sauces and dressings, while the seeds can be used as a
garnish or eaten alone. There is no right way to get the
juice inside of a pomegranate, but these suggestions
should help.

EXTRACT THE SEEDS

Instructions:

 Step 1. Cut off the flowering end of the pomegranate.

 Step 2. Score into sections.
 Step 3. Place in a bowl of cold water.
 Step 4. Allow fruit to soak for 5 minutes.
 Step 5. Break the sections of the fruit open in the bowl of
water.
 Step 6. Allow the seed kernels to separate from the rind
and sink to the bottom.
 Step 7. Discard the rind and drain the kernels.

Tips And Warnings

 A less formal way to enjoy the pomegranate raw is to just

break or cut the fruit open and extract the kernels with
your fingers or a nut pick.
 The seeds inside the kernels may be eaten.
HOW TO PREPARE FRESH POMEGRANATE

TO PREPARE FRESH POMEGRANATE

To prepare a fresh pomegranate you need to cut off the

ends. You may see the membranes that divide the inside
of the seeds. Cut into the skin from top to bottom along
the ridges. Next, slice deep enough to cut through the skin
and through the white membranes without cutting the
pomegranate seeds.

Hold the pomegranate over a bowl of cold water and pry

it apart with your fingers. Pull all the seeds away from the
membrane and skin, allowing the seeds to fall into the
bowl of water. The membrane will float on top of the
water, and all the seeds will sink to the bottom. Remove
the membrane, and discard it. Drain the water from the
seeds.

You can easily include pomegranate into your diet by:

. Adding then to salads, with other fresh fruits and

vegetables

. Sprinkle the pomegranate seeds onto your favorite

yogurt with granola to make a parfait

. Give your favorite salad a top by adding pomegranate

seeds

. You can use pomegranate seeds or juice to add a kick to

your favorite cocktail.

. You can mix pomegranate juice, rice vinegar, oil, garlic,

and white sugar to make a salad dressing
EXTRACT THE JUICE

Instructions

 Step 1. Press the fruit against the countertop in your

kitchen.
 Step 2. Roll it back and forth to break open the kernels
and to release the juice.
 Step 3. Puncture or cut the pomegranate to squeeze the
juice out.

Tips & Warnings

 Another method is to blend seeds in a blender or food

processor, and drain the juice through a cheesecloth.

OVERALL TIPS & WARNINGS

 Be careful where you cut and eat the fruit - the juice also
stains.
OVERALL THINGS YOU’LL NEED

 Knife
 Blender
 Nut Picks
 Food Processors
 Cheesecloth Strainers
 Pomegranates
 HEALTH BENEFITS

One pomegranate delivers 40% of an adult’s daily

requirements of vitamin
C. It is also a rich source of folic acid and of
antioxidants. This fruit is also high in polyphenols. The
most abundant polyphenols in pomegranate are
hydrolysable tannins, particularly punicalagins, which
have been shown in many peer-reviewed research
publications to be the antioxidant responsible for the
free-radical scavenging ability of pomegranate juice.

Many food and dietary supplement makers have found

the advantages of using pomegranate extracts (which
have no sugar, calories or any other additives), instead
of the juice, as healthy ingredients in their products.
Many pomegranate extracts are essentially ellagic
acid, which is largely a by-product of the juice
extraction process.

Other pomegranate extracts are described as

“punicosides” (“stuff of pomegranates”), a new term
invented by a clever marketing team and not found in
any peer-reviewed journals. It may be advisable to
look for finished products that have pomegranate
ingredients that are backed by their own clinical
science, standardized to punicalagins, and are of
reputable quality.

In several human clinical trials, the juice of the

pomegranate has been found effective in reducing
several heart risk factors, including LDL oxidation,
macrophage oxidative status, and foam cell formation,
all of which are steps in atherosclerosis and heart
disease.

Tannins have been identified as the primary

components responsible for the reduction of oxidative
states which lead to these risk factors that I have
mentioned. Pomegranates has been shone to reduce
systolic blood pressure by inhibiting serum
angiotension converting enzyme (ACE). Other research
has suggested that pomegranate juice may be effective
against prostate cancer and also osteoarthritis.

OTHER BENEFITS

. It is crucial for the heart, musceles, nerves, and more

. Vitamin C protects cells, heals wounds

. Fiber fills up up fast and also aids digestion

. Boosts your immune system

. Helps to form bone and joint tissues

. Helps with growth, development and cell function

THIS FRUIT, has up to three times more antioxidants

than green tea or red wine. These antioxidants protect
cells from damage, prevents disease, such as cancer, and
also reduces inflammation and the effects of aging.

Scientists have found that pomergranate also have these

other health benefits included below:
. Heart Health – Modern up-to-date studies suggested
that pomergranate can protect the heart in many
different ways, including lowering blood pressure and
reducing blood sugar levels.

. Atherosclerosis – The build-up of cholesterol and fats

in the arteries which is a common cause of heart disease.
Pomegranate juice may help reduce low density
lipoprotein cholesterol, “Bad Cholesterol”, which clogs
the arteries. Pomergranate juice can also increase high
density lipoprotein chelesterol, “Good Cholesterol”
which lowers the risk of strokes and heart attacks.

. Diabetes – Stientific studies that was done by

researchers have revealed that people with type 2
diabetes who began to drink pomegranate juice showed
an improvement in insulin resistance. Pomegranates can
also help people without diabetes to maintain a healthy
weight.

. Lowering The Risks Of Cancer – Pomegranates are

rich in antioxidants and flavonoids, both which are
known tp prevent free radicals from damaging cells in
the body. In many studies that was done by researchers
show potential to be effective in preventing, breast, lung,
prostate, and colon cancers. Additional, preclinical
studies that was done on animals have shown that eating
pomegranate can inhibit the growth of skin, lung, colon,
and prostate tumors. MORE RESEARCH is needed to
fully understand the effects on humans.

FRESH POMEGRANATE

Fresh pomegranate is also a great souece of fiber, which

can promote weight loss, lowering cholesterol, and also
ease constipation.

In addition to the above, this fruit also provides:

. Folate

. Potassium

. Vitamin B6

. Vitamin E

. Vitamin K

NUTRIENTS IN POMEGRANATE PER SERVING

Just ½ of a pomegranate is one serving and contains the

following below:

. Calories: 72

. Protein: 2.35 grams

. Fats: 1.6 grams

. Fibers: 5.5 grams

. Carbohydrates: 26 grams

. Sugar: 20 gram
 WHAT IT’S GOOD FOR ?

MEDICINAL USE:

 Breast Cancer
 Prostate Cancer
 Skin Cancer
 Headache Problem Remedies
 Alzheimers
 Maintains LDL Cholesterol Levels
 Helps Arterial Walls
 Promotes Healthy Blood Pressure
 Helps The cardiovascular System
 Anti-Aging
 Helps The Pancreas
 Esophageal

 Promotes Colon Health

 Cancer Prevention Foods

FOODS:

 Juice Drinks
 Jams
 Mix With Yogurt
 Ice Cream Topping
 Liquer
 Wine
 Broth
 Relish
 Glaze
 Sauces
 Desserts

OTHER USES
 Used As Leather (In Ancient Roman Times)
 POMEGRANATE &
SYMBOLISM

In the Scriptures, in Exodus chapter 28:33-34 directed

that images of pomegranates be woven onto the borders
of Hebrew priestly robes. 1 Kings chapter 7:13-22
describes pomegranates depicted in the temple King
Solomon built in Jerusalem. Jewish tradition teaches us
that the pomegranate is a symbol for righteousness,
because it is said to have 613 seeds which corresponds
with the 613 mitzvot or commandments of the Torah.
For this reason and others many Jews eat pomegranates
on Rosh Hashanah.

Wild pomegranate did not grow natively in the Aegean

area in Neolithic times. It originated in the Iranian east
and came to the Aegean world along the same cultural
pathways that brought the goddess whom the
Anatolians worshipped as Cybele and the
Mesopotamias as Ishtar.

The myth of Persephone, the dark goddess of the

Underworld, also prominently features the
pomegranate. In one version of Greek mythology,
Persephone was kidnapped by Hades and taken off to
live in the underworld as his wife. Her mother, Demeter
(goddess of the Harvest), went into mourning for her
lost daughter and thus all green things ceased to grow.
Zeus, the highest ranking of the Greek gods, could not
leave the Earth to die, so he commanded Hades to
return Persephone. It was the rule of the Fates that
anyone who consumes food and drink in the
Underworld was doomed to spend eternity there.
Persephone had no food, but Hades tricked her into
eating four pomegranate seeds while she was still his
prisoner and so, because of this, she was condemned to
spend four months in the Underworld every year.
During these four months, when Persephone is sitting
on the throne of the Underworld next to her husband
Hades, her mother Demeter mourns and no longer gives
fertility to the earth. This became an ancient Greek
explanation for the seasons.
The pomegranate also evoked the presence of the
Aegean Triple Goddess who evolved into the Olympian
Hera, who is sometimes represented offering the
pomegranate, as in the Polykleitos’ cult image of the
Argive Heraion.
According to Carl A. P. Ruck and Danny Staples, the
chambered pomegranate is also a surrogate for the
poppy’s narcotic capsule, with its comparable shape
and chambered interior. On a Mycenaean seal
illustrated in Joseph Campbell’s Occidental Mythology,
1964, figure 19, the seated. Goddess of the double-
headed axe (the labrys) offers three poppy pods in her
right hand and supports her breast with her left. She
enbodies both aspects of the dual goddess, life-giving
and death-dealing at once. Is that why Persephone
found the pomegranate waiting, when she sojourned in
the dark realm? The Titan Orion was represented as
“marrying” Side, a name that in Boeotia means
“pomegranate”, thus consecrating the primal hunter to
the Goddess. Other Greek dialects call the
pomegranate rhoa; its possible connection with the
name of the earth goddess Rhea, inexplicable in Greek,
proved suggestive for the mythographer Karl Kereni,
who suggested that the consonance might ultimately
derive from a deeper, pre-Indo-European language
layer.

In the 6th century BCE, Polykleitos took ivory and gold

to sculpt the seated Argive Hera in her temple. She held
a scepter in one hand and offered a pomegranate, like a
royal orb, in the other hand. “About the pomegranate I
must say nothing,” whispered the traveler Pausanias in
the 2nd century AD, “for its story is something of a
mystery.” Indeed, in the Orion story we hear That Hera
cast pomegranate-Side into dim Erebus, “for daring to
rival Hera’s beauty”, which forms the probable point of
connection with the older Osiris/Isis story. Since the
ancient Egyptians identified the Orion constellation in
the sky as Sah the “soul of Osiris”, the identification of
this section of the myth seems relatively complete. Hera
wears, not a wreath nor a tiara nor a diadem, but
clearly the calyx of the pomegranate that has become
her serrated crown. In some artistic depictions, the
pomegranate is found in the hand of Mary, mother of
Jesus.

In modern times the pomegranate still holds strong

symbolic meaning for the
Greeks. On important days in the Greek Orthodox
calendar, such as the Presentation of the Virgin Mary
and on Christmas Day, it is traditional to have the
dinner table “polysporia”, also known by their ancient
name “panspermia”, in some regions of Greece. Back in
ancient times they were offered to Demeter and to the
other gods for fertile land, for the spirits of the dead
and in honor of compassionate Dionysus.

In modern times the symbolic meaning is assured by

Jesus and hid mother Mary. Pomegranates are also
prominent at Greek weddings and also at funerals.
When Greeks commemorate their dead, they make
“kollyva” as offerings that consist of boiled wheat, that
is mixed with sugar and decorated with pomegranate. It
is also traditional in Greece to break a pomegranate on
the ground at weddings, on New Years and when one
buys a new home for a house guest to bring as a first
gift a pomegranate which is placed under or near the
ikonostasi, (home alter), of the house, as it is a symbol of
abundance, fertility and good luck. Pomegranate
decorations for the home are very common in Greece
and sold in most homegoods stores.
 OTHER INFORMATION

White Pomegranate

Pomegranate is one of the symbols of Armenia. For the

people of Armenia it represents fertility, abundance and
marriage.

The Ancient Persian elite infantry called the Immortals had

spears with counterweights at the butt. This counterweight
was a silver pomegranate (officers had golden
pomegranate).

In Iran today the pomegranate fruit is believed to give a

long and healthy life.
The ancient Egyptians were buried with pomegranates.

The Qur’an mentions pomegranate three times (6:99,

6:141, 55:068), twice as examples of the good things God
creates, once as a fruit found in the Garden of Paradise.

Pomegranate juice stains clothing permanently unless it is

washed out immediately with water, only bleach can get it
out later.

Pomegranate juice is used for natural dyeing on non-

synthetic fabrics.

Pomegranate juice is sold in the United States under several

labels, and is available in health food stores and also in
supermarkets across the country. Pomegranate juice will
turn blue when subjected to basic (ie alkaline) conditions
(similar to litmus paper).

Although this fruit not native to China, Korea or Japan, the

pomegranate is widely grown there are many cultivars
have been developed. It is widely used for bonsai, because
of its lovely flowers and for the unusual twisted bark that
older specimens can attain.

The pomegranate also gave its name to the hand grenade

from its shape and size (and the resemblance of a
pomegranate’s seeds to gave a grenade’s fragments), and to
the garnet from its colour. In many languages including
Bulgarian, Spanish, French, Polish, and Hebrew, the word
are exactly the same.
Balaustines are red rose-like flowers of the pomegranate,
which are very rough to the taste. In medicine, its dried

form has been used as an astringent. The term “balaustine”

comes from Latin “balaustinus” is also used for a color,
described as pomegranate-red in appearance.

The pomegranate was the personal emblem of the Holy

Roman Emperor, Maximilian I.

With the rise in popularity of the pomegranate in American

markets, introduced a pomegranate frappuccino in the
summer of 2006.

In the Northern hemisphere, the fruit is typically in season

from September to January. In the Southern hemisphere, it
is in season from March to may.

The pomegranate is a divine symbol in Pinto Ricardo’s

series, The Stone Dance of the Chameleon.

The pomegranate is one of the symbols of Hera.

 DWARF POMEGRANATE
TREES AND BUSH
(Punica granatum ‘Dwarf’)

The Dwarf Pomegranate bush, as its name implies, grows

three-inches miniature pomegranate fruit.

Florists greatly favor the Dwarf Pomegranate tree because it

can be used in drying for use in wreaths at Christmas as tree
ornaments.
Dwarf Pomegranate fruit makes delicious jelly or jams.

Dwarf Pomegranate fruit is edible and grown and picked.

The Plantation Sweet Pomegranate tree has an excellent

flavored and fruit and sized fruit.
The original Plantation Sweet Pomegranate was found
growing on a Georgia Plantation by Dr. Silas Harmon of
the Coastal Plains Experimental Station of Tifton, Georgia.

Here is a pomegranate tree, that can be grown in your own

back yard.

The huge Plantation Pomegranate fruit in hand compared

with a quarter.
The original Plantation Sweet Pomegranate tree is believed
to be over one hundred years old and measures one foot in
diameter and over fifteen feet in height.

The Wonderful Pomegranate bush is tender and will freeze

in the ground level with temperatures below 20 F., but the
roots will survive to above 10 F.
A century ago, every farmer had a pomegranate plant in
his back yard that he had grown from a seed. Some of
these plants developed into a bush and some grew into
trees.

The Wonderful Pomegranate fruit is round, sweet, and it is

tasty. When ripe, its excellent to eat right after picking.
The Wonderful Pomegranate ripens in the fall.
The Plantation sweet pomegranate matures into a bright red
color globular shaped and it can grow to the size of a
grapefruit.

The seeds of the pomegranate fruit are very fragrant and

tasty and the colour of the fruit can vary from wine-red,
pink, or a white depending on the cultivar chosen to plant.
The pomegranate can from a bush or a tree, depending on
the cultivar. The Wonderful pomegranate generally grows
into a tree or a shrub, however the Plantation sweet
pomegranate tree is the most cold hardy and can grow into
a sizable garden specimen.

The flavor of the pomegranate fruit can be sweet or sour

depending on the cultivar planted.

The pomegranate tree produce a red or white fruit filled

with antioxidant health benefits by eating the fruit or by
drinking the pomegranate juice. The fruit of the
pomegranate can grow either on a cold hardy tree or a bush
and the bushes are dwarf for easy picking.

The Wonderful
pomegranate tree flowers in the spring and summer and red
pomegranate fruit forms abundantly on the tree before
Thanksgiving. The pomegranate juice is squeezed from the
Wonderful pomegranate fruit commercially and the
Plantation Sweet pomegranate produces a tasty cold hardy
sweet fruit and a source of pomegranate juice.
 WHAT’S IN POMEGRANATE
THAT MAKES THEM SO
HEALTHFUL?
Pomegranate are choke full of antioxidents called
phytochemicales that protect plants fromdisease, but they
also have the same effect on humans. Polyphenols are a
kind of potent phythochemical that protect the cells in our
body, and tannins are a particularly active polyphenol
found in pomegranates, red wine and green tea.

The specific tannins in pomegranate are believed to be 3

times stronger than those in red wine and green tea,
however, and among them is an especially remarkable
tennin called ellagic acid.
 WHAT DOES THIS
ELLAGIC ACID DO?

A current research has shown that ellagic acid has two

enormously important benefits for the cardiovascular
system. First, it clearly helps promote healthy blood
pressure, particularly systolic pressure, which is the peak
pressure generated in the arteries when the human heart
beats.
Apparently, it accomplishes this action by increasing nitric
oxide production, which keeps blood vessels open. And
second, it also helps maintain LDL cholesterol levels
already in the normal range.

Plus, it supports the health of arterial walls.

 HOW DOES POMEGRANATE
CONTRIBUTE TO ANTI-AGING?

Another individual advantage of consuming pomegranate,

either the food or in supplement form, is their effects on
cellular health. Again, there is considerable scientific
evidence that ellagic acid protects and preserves the
integrity of the cell with specific applications to breast,
prostate, pancreas, esophageal, shin and colon health. Due
to an abundance of conclusive data, Dr. Nicholas Perricone
(The Perricone Promise) and Dr. Leo Galland (The Fat
Resistant Diet) have both named pomegranates to their
respective lists of supperfoods. In Fact, Dr. Gallard claims

that pomegranates, both the whole fruit ant the fruit juice,
can be very instrumental in helping a person to lose weight,
particularly in all three stages of his highly acclaimed
weight loss program.
 NUTRITIONAL
INFORMATION

MODERN SCIENCE

Modern science have found that pomergranate can help

to protect the heart and may also prevent cancer.

A pomergranate is a sweet, tart fruit with a thick, red

skin. While the skin is NOT EDIBLE, it contains
hundreds of small red juicy seeds that you can eat plain
or you can sprinkle it on salads, oatmeal, hummus, and
other dishes.

Bottled pomergranate juice is also an easy way to enjoy

some of the health benefits that this fruit contains.

Pomergranates have been used for years for their health

benefits and healing properties.

NUTRITIONAL INFORMATION

Service size – 1 each

Calories 234 - % Daily Value

Total fat 3 grams – 4%

Saturated fats 0 grams – 0%

Trans fats 0 grams – 0%

Cholesterol 0 milligrams – 0%

Sodium 8 milligrams – 0%

Potassium 0 milligram – 0%

Total Carbohydrates 53 milligrans – 19%

 Dietary fibers 11 grams – 39%

Sugar 39 grams -

Protein 5 grams – 10%

This information is from the WebMD Ibgredients

Guide. Percentage Daily Value are based on a 2000
calorie diet. Your daily value may be higher or lower
depending on your calorie needs.

Vitamin C – 32%

Iron – 6%

Vitamin B6 – 0%

Magnesium – 0%

Calcium – 2%

Vitamin D – 0%

Cobalamin – 0%

Vitamin A – 0%
 SIDE EFFECTS AND
ALLERGIC REACTIONS

Pomegranate Reactions

Although pomegranets are typically safe to eat, some

people may experience unwanted side effects from this
fruit.

An allergic reaction to pomegranate is rare, but can

happen. If you have a preexisting alergy to plants, check
yourself for symptoms of an allergic reaction when
consuming pomegranate.
Additionally, pomegranate can interact with some
medications and with different kinds of drugs.

You may want to avoid or limit your consumption of

pomegranate, if you are taking medications for high
blood pressure (ACE inhibitors or Antithypertensive
drugs), or medication that is changed (Cytochrome
P450 2D6) or broken down (Crestor) by your liver.

Some pomegranate flavored drinks have many calories

and has little nutrition because they contain more sugar
than pomegranate juice.

TO GET the health benefits of pomegranates without

empty calories, look for bottles that says, “100% juice.”
 DIFFERENCE BETWEEN
JUICE AND SEEDS

DIFFERENCE BETWEEN

Pomegranate seeds and juice that is directly from the

fruit are awlays better than bottled juice, but both have
their health benefits.

If you want to consider less sugar, instead of drinking

bottled pomegranate juice, break the pomegranate open
and eat all the fruit that is on the inside.

Be warned, however, that there is a trick to cutting the

fruit open properly.
I have however mentioned this process preveously.

Pomegranate Still On The Branch.

 ON HEART HEALTH

POMEGRANATES

Pomegranates have been used for thousands of years as

an Ayurvedic medical food because of the antioxidanrts
that it contains. Oxidative stress is related to many
chronic diseases which includes diabetes and heart
disease. Because of its antioxidant properties, some new
studies have discovered that promegranates can
improve
oxidative stress factors and, therefore, positively impact
these conditions.

In a 2021 study that was done which was conducted on

rats showed that pomegranate juice reduced the
concentration oh LDL, the bad colesterol that form
plaque, by 39%, that indicated that it increased the
concentration of HDL, the good cholesterol, by 27%.

In another study / review that was done in 2022, of 10 of

the most commonly available fruits and their effects on
cardiovascular disease, scientists noted that
pomegranates and pomegranate juice can have
significant health benefits for improving a number of
heart conditions such as blood pressure, coronary
artery disease and atherosclerosis.

There are some other studies that show that

pomegranates may help to trevent plaque buildup in
your arteries.. IF HEART DISEASE runs in your
family, it might make sense to add pomegranate to your
diet.
 ON BRAIN HEALTH

GROWING EVIDENCE

There is a growing evidence that pomegranate juice can

help to control inflammation in the body. That means
that by drinking pomegranate juice is great for your
brain.

Researchers and scientists have been studying

pomegranate juice and brain functions for quite some
time. In a study that was gone in 2020, research
provided
that this background suggesting that pomegranate juice
is good for your brain. Antioxidant nutrients that are in
pomegranate juice may prevent neuronal damage from
the free radicals produced during normal metabolism.

Previous research in animals and a short term clinical

trial in middle aged and older adults support the
potential memory benefits of pomegranate juice;
however, the long term effects of pomegranate juice
consumption on cognition have not been fully studied.

A LONG TERM STUDY

The researchers from David Geffen School Of Medicine

at the University of California, has noted that
forgetfullness and loss of memory may be caused in part
by oxidative damage that leads to brain inflammation.
They have suggested that exercise, social interaction and
a healthy diet could and may be beneficial.

Research has focused on foods that contain properties

beneficial to healthy brain functioning. The scientists
has also found that various nutrients such as curcumin,
sage, vitamin D, w-3 fatty acids, and antioxidant foods
may help to maintain cognitive function during aging.

“Some phytonutients including pomegranate

ellagitannins may reduce oxidative stress and
inflammation, and thus could maintain brain health
during aging.

Pomegranate red

POMEGRANATE PROTECTS THE BRAIN FROM

DEMENTIA / ALZHEIMER'S
Dr. Nady Braidy of the University of New South Wales,
tells us that, “Pomegranates contain high concentrations
of antioxidant compounds which play a very important
role in preventing neurodegenerative disease.”

A diet rich in pomegranate had significant positive

impacts for the brain health of mice with Alzheimer's
disease, an international research team that was led by
the Centre for Healthy Brain Aging had found.

Dr. Nady Braidy's research which was published in the

journal of Oncotarget, has demonstrated that dietary
supplementation 4% pomegranate extract to a standard
diet over a 15 month period has resulted in a range of
neuroprotective effects in mice.

The mice demonstrated progressive age related brain

decline that was linked to the buildup of amyloid-beta
(AB) protein in the brain. AB is the main componant of
the brain plaques that is found in patients with
Alzheimer's disease and is widely targeted in research
seeking to prevent, slow and treat the disease.

Dr. Nady Braidy also stated that, “Something as simple

as the introduction of pomegranate into the diet of these
mice resulted in a range of important health impacts.
We observed decreased oxidative stress and
neuroinflammation, a reduction in the production of
AB, and improved synaptic plasticity in the brain of the
transgenic mice fed with pomegranate extract compared
with the controled group.”

Dr. Braidy has also stated that, “Pomegranates contain

high concentrations of polyphenols compared to other
vegetables and fruits. This compound naturally
occuring in foods, polyphenols are compounds with
antioxidant properties, that current evidence suggest
play an important roll in preventing neurodegenerative
disease.”

The health benefits of pomegranate for treating

degenerative disease are widely recognised in:

. Anani medicine

. Ayurvedic medicine

. Chinese medicine

NOTE: Scientists as well as researchers noted that more

testing will be needed to determine whether the results
translate in the human poputation.
 WHY POMERGRANATE
JUICE?

POMEGRANATE JUICE

Pomegranate juice has impressive antioxidant

properties. Ingredients that are in pomegranate juice,
especially ellagitannins, can ease oxidative stress and
can reduce inflammation. European scientists and
researchers noted that pomegranate juice may be,
“neuroprotective” against Paskinson's disease”, is was
reported in the Journal of Molecular Science, in
December 27th. 2019.

The antioxidant activity of the pomegranate juice in not

confined to the brain. In a research study that was done
in January 2017 by “Pharmacological Research”, stated
that pomegranate juice was good in helping to control
blood pressure. “The present study suggests consistent
benefits of pomegranate juice consumption on blood
pressure. This evidence suggested that it may be
prudent to include this fruit in a heart and brain health
diet.”

In another study that was done in the same year (2017)

by Current Pharmaceutical Design, concluded that,
“Pomegranate juice possesses antioxidant, anti-
hypertensive and anti-atherosclerotic properties.”
 THINGS YOU DIDN'T
KNOW

. The pomegranate ( Punica granatum ), is very

embedded in human history. For thousands of years, it
has been a vital provider of food and medicine across
many different cultures and civilizations.
MISTAKENORIGINS

The genus name that is given to pomegranate ( Punica ),

came from the Roman name ( Carthage ), an ancient
city in Northern Africa.

The ancient Romans mistakenly assumed that the

pomegranets derived from Africa. But in fact, the
pomegranets have a native range from North East
Turkey to Afghanistan.

The pomegranate fruit was given a classical Latin name,

“Malum granatum” , which means, “grainy”.

POMEGRANATE IS BOTANICALLY A BERRY

It is true that true berries are fleshy fruits that come

from a single flower that has one ovary and it typically
has several seeds. The pomegranate fruit falls into this
group.

The dry outer covering which is called the husk of the

pomegranate fruit is made up of two layers:

1. The outer layer, the hard layer is called a epicarp

2. The inner layer of the fruit, the soft layer which is
called the mesocarp
Theinner mesocarp forms distinct, non symmetrical
chambers that contain all the seeds with a flashy
covering which is called aril.

An open pomegranate fruit.

DID YOU ALSO KNOW THAT:

Bananas, cucumbers and also aubergines are also

classified as berries, while strawberries and raspberries
are NOT.
THE DISEASE FIGHTERS

THE FRUIT

The fruit, the roots, the bark and leaves of the

pomegranate contain certain chemicals, such as
polyphenols, that can be used to treat a number of
different disease and conditions.

Ancient cultures understood the health benefits of

pomegranate and they used it in different remedies such
as digestive disorders, skin disorders, and also for
intestinal parasites.
Today modern day research has revealed that
pomegranates might contribute towards preventing
serious conditions such as diabetes, heart disease, brain
disease, and also cancer.

SYMBOL OF FERTILITY AND DEATH

In ancient Greek mynthology, the pomegranate fruit was

known as the, “fruit of the dead”, as this fruit was said to
have arisen from the blood or Adonis.
This fruit is also prominently featured in the myth of
Hades and Persephone.

Hades, is the God of the underworld, used the

pomegranate seeds to trick Persephone into returning to
the underworld for a few months of every year.

Alongside death, the pomegranate fruit symbolised

fertility in ancient Rome and in ancient Greece.

It had a strong association to Aphrodite, who was the

Greek goddess of love, as well as Hera, who was the
Greek goddess of marriage and childbirth.

Back in ancient Rome, newlywed women wore crowns

that was woven from pomegranate leaves, and the juice
of pomegranates was used to cure infertility.

POMEGRANATE WAS GROWN IN PARADISE

In the Quran, pomegranate fruit has grown in the

Garden Of Paradise and they are referred to on multiple
occasions as God's good creations.

The pomegranate fruit and tree is also said to be found in

the Garden Of Eden, according to ancient Iranian
Christianity and it was believed to be the “REAL
FORBIDDEN FRUIT”, rather than, “THE APPLE.”

During the non-Christian Iranian tradition, Yalda Night,

people would come together on or at the winter solstice
and they would eat the pomegranate fruit to celebrate
the victory of light over darkness.
 POMEGRANATE
RECIPES

If you have pomegranates growing in your back yard,

you might want to juice some of them to make into
punch, jelly or a syrup.

The seeds and crimson pulp that is around them may

also be added to fruit salad for a touch of colour and
to add flavor. Diners eat the pulp from the seeds and
then discard the seeds on the side of the plate!

To extract the pomegranate juice, separate and crush

the edible portion of ripe pomegranate (do not remove
seeds at this point).
Place fruit in jelly cloth or bag and squeeze out the
juice, or cut the fruit in quarters and juice with orange
juicer, taking out the remaining seeds.

The juice can be frozen in ½ pint or 1 pint

containers, to make into punch later on.

Here are some recipes that you might want to try out.
 Bettyanne’s Pomegranate Punch

Ingredients:

1 cup of
pomegranate juice 1
cup of orange juice
¼ cup of lemon
juice 2 cups of
cold water 1
cup of sugar
1 quart gingerale
Have all the above ingredients chilled.

Dissolve sugar in water and combine it with the

pomegranate, orange and lemon juice. Add the
gingerale and serve. (More sugar may be added as
needed; pineapple juice is also a good ingredient).
 George’s Pomegranate Punch

Ingredients:

1 quart of
pomegranate juice 2
quarts of carbonated
water
1 pint of vodka (an ages blended whiskey may
be substituted) Juice of 1 lemon

Combine all your ingredients and sweeten to taste.

Punch may be served hot or cold.
 Pomegranate Syrup

Ingredients:

Boil together 3 ½ cups of pomegranate juice, 1 teaspoon

of lemon juice, 1/3 teaspoon salt and ½ bottle liquid
pectin. When the mixture can not be stirred down, add
5 ½ cups of sugar and boil for 5 to 6 minutes. Serve with
pancakes or waffles.
 Pomegranate Jelly

Ingredients:

4 cups of
pomegranate juice 7
½ cups of sugar
1 bottle commercial pectin

Method:
Measure sugar and juice into a large saucepan and
mix. Bringing to a boil over hottest fire and add your
pectin, stirring constantly.

Bring to full boil (one that can not be stirred down).

Boil for 30 seconds. Remove from heat, skim and pour
quickly into glasses. Add paraffin.

MAKES: about 11 - 6 ounce glasses.

YIELDS: about 11 – 6 ounce glasses
 Sweet And Sour Greens With
Quince & Pomegranate

Ingredients:

1 pound of assorted bitter greens, including collards,

mustard greens, kale, etc.
1 tablespoon of fruity olive oil
2 teaspoons of finely chopped shallots
3 cloves of garlic, crushed and finely minced
1 large ripe quince, peeled, cored

and quartered The cooking syrup

for the quince:

Ingredients:

1/3 cup of granulated sugar

Water to cover the quince in
the saucepan 1 large cinnamon
stick
½ teaspoon of ground
nutmeg 6 whole cloves
 The Sauce For The Greens:
Ingredients:
¼ cup of pomegranate concentrate (also known as
pomegranate molasses) 3 tablespoons of white vinegar

:The Garnish:

Ingredients:

Olive oil
¼ cup of red bell pepper, cut into thin julienne

1, Wash the all the greens well. Remove woody stems,

where necessary. Pile the leaves of each kind separately.
Roll them into compact cylinders and slice crosswise into
thin shreds. Set aside.

2, Make the cooking syrup for the quince by combining

the sugar, water, and spices in a small saucepan. Bring to
a boil, add the quince, reduce to a simmer, and cook over
low heat, for about 12 to 15 minutes, or until the quince is
tender but not mushy. (Quince is actually quite forgiving
of overcooking.) When done, remove the quince, cut into
½ inch cubes, and mound in the center of a serving platter.
Keep warm, covered, in a 200 degree oven. Sieve the syrup,
discarding the solids, and set aside.

3, Heat the oil in a heavy skillet until hot. Reduce the

heat to medium and add the garlic and shallots. Cook
stirring constantly for about 2 minutes or until they are
tender, but not browned. Add all the greens, and cook
stirring until they are just wilted but bright green, about 2

minutes. Remove the platter from the oven and arrange

the greens over the quince.

4, Add the pomegranate concentrate and the vinegar to

the quince syrup and boil until the liquid lightly coats a
spoon. In a small saute pan coated with a film of oil, stir-
fry the pepper until it is slightly wilted. Pour the sauce
over the greens and garnish with the red pepper shreds.
 Practically Turkey Fesenjan

The Sauce:

Ingredients:

2 tablespoons of
vegetable oil 1 large
onion, finely grated
2 cups of ground walnut
3 cups of defatted chicken or turkey stock
1 cup of pomegranate concentrate
(unsweetened) 1 teaspoon of
ground cinnamon
2 tablespoons of tomato paste
Granulated sugar to taste
Lemon juice to Tastetaste

The Turkey:

Ingredients:

2 lbs. Of boneless turkey breast, sliced into cutlets

and slightly pounded 2 quarts of water
1 cup of finely grated onion
½ teaspoon of
turmeric Salt

and pepper to
taste
The Rice:

Ingredients:
1 cup of rice
1 ½ cups of water
½ teaspoon of
salt 1 bay leaf
Peel of 1 lemon, removed in long strips

:The Garnish:

Ingredients:

4 rounds of pita bread, cut into 6 triangles each,

toasted until crisp 1 fresh pomegranate,
quartered (optional)

1, To prepare the sauce, heat the oil in a heavy saucepan

and cook the onions until they are tender but not
browned, stirring frequently. Add the ground walnuts
and saute just they darken slightly, stirring constantly to
avoid burning. Add the chicken or turkey stock and
bring to a boil. Add pomegranate syrup and cinnamon.
Bring to a boil again and add tomato sauce. Reduce the
heat and cook until the sauce is thick but pourable. Add
then sugar and lemon juice to taste. (The sauce should
be tart, not sweet, taste as you go when you are adding
the sugar. I like the final flavor to be quite tart, so I use
the juice of one large lemon here.) Simmer covered until
flavors blend, about 30 minutes.
2, To prepare the turkey, bring water, onions, and
turmeric to a boil in a skillet that is large enough to hold
the cutlets in a single layer. Add cutlets,. cover, lower the
heat to simmer and cook for about 6 to 8 minutes, or until
it is done. Do not overcook. Set aside. Add salt and pepper
to taste and keep covered and warm in a 200 degree oven.

3, Cook the rice in a covered 2 quart saucepan over

medium heat with the water, salt, bay leaf, and lemon peel
for about 20 to 25 minutes, or until tender and all the
liquid is absorbed. Keep warm until serving. Remove bay
leaf and lemon peels and fluff rice with a fork before
serving.

4, To serve, place a mound of rice on each plate, top with

a warm turkey cutlets, and sauce generously. Garnish
toasted pita triangles, and fresh pomegranate wedges if
desired.
 Orange And Pomegranate Salad

Makes 1 serving
Preparation time under 30
minutes
Cooking time, no cooking required

Ingredients:

1 large orange, peeled and sliced into 5 rounds

2 tablespoons of pomegranate
seeds
1 teaspoon of small mint leaves, to
garnish
Freshly ground black pepper
½ cup fresh strawberries, cut in half

Method:

1, Arrange the orange and strawberry slices on a plate.

Sprinkle over the pomegranate seeds.

2, Garnish with the mint leaves and grind over black

pepper.
 Pom Salad

PREP. TIME: 15 minutes

TOTAL TIME: 15 minutes
MAKES: 12 servings
YIELDS: 12
INGREDIENTS:

½ cup maple syrup

½ cup vegetable oil
¼ cup white vinegar
2 ½ tbsp Dijon mustard
¼ tsp salt
¼ tsp black pepper

SALAD INGREDIENTS:

3 ripe plums, sliced

2 pkgs (10 ounce) baby kale salad blend
1 cup pomegranate seeds

METHOD:

Place the first 6 ingredients in a jar with a lid; shake well.

Refrigerate until serving.

TO SHAKE, shake the vinaigrette and toss ½ cup with

plums. Toss the remaining vinaigrette with the salad. Top
with plums and pomegranate seeds.
 TURKEY AND
APPLE DALAD

PREP. TIME: 20 minutes

TOTAL TIME: 20 minutes
MAKES: 6 servings
YIELDS: 6 servings
INGREDIENTS:

½ cup orange juice

3 tbsp wine vinegar
3 tbsp vegetable oil
3 tbsp fresh chives, minced
¼ tsp salt
¼ tsp course ground pepper

SALAD INGREDIENTS:

4 cups turkey, cooked, cubed

3 tsp curry powder
½ tsp fresh ground pepper
¼ tsp salt
1 large apple, chopped
1 cup red grapes, halved
3 cups fresh baby spinach
1 can (11 ounce) mandarin oranges, drained
½ cup walnuts, chopped (optional)
½ cup pomegranate seeds

METHOD:
FOR DRESSING, whisk together the first 6 ingredients.

Place the turkey into a large bowl; sprinkle with

seasonings and toss to combine.

Stir in the apples and the grapes. Add the baby spinach
and the mandarin oranges.

Drizzle with the dressing; toss lightly to combine.

Sprinkle with the walnuts and the pomegranate seeds.

Serve right away.

THIS IS A FREE
eBOOK.

Enjoy!