Kendall Farms | Dwarf Pomegranate

The History of Pomegranate

The pomegranate (punicum granatum) is a focal symbol in the legend and lore of many different cultures. Some hold that it was the pomegranate which was the fruit of temptation (remember the Punic apple?) leading to the expulsion of Adam and Eve from the garden of Eden in the Bible.

It is a Persian native, and one of the oldest fruits known to man. Originally thought to be native to China, pomegranates were actually brought to China about 100 B.C. by Han dynasty representative, Jang Qian, who also introduced coriander, walnuts, peas, cucumbers, alfalfa, grapes and 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 current 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 in the fruit.

Many Italian Renaissance fabrics boasted the pattern of cut pomegranates. Ancient Romans not only enjoyed the succulent flesh of this fruit, they also tanned and used the rinds as a form of leather.

Perhaps due to the fruit's princely blossom crown, it has gained distinction as a royal fruit. Chaucer, Shakespeare and Homer have all extolled the virtues of the pomegranate in literature.

It was the Moors who brought the seedy fruit to Spain round 800 A.D. Granada was named for the pomegranate, which became their national emblem. The first pomegranate 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 way of the Spanish conquistadors. The fruit still has not reached the level of popularity in America or Australia as it enjoys in the Mid-East, Europe and the Far East, perhaps because of its plenitude of seeds. The apple-size fruit, which grows on rounded plants 15 to 20 feet (4.6 to 6 meters) tall, contains a sack of seeds and a juicy pulp.

Scientists have long known about health benefits of pomegranates. The latest study, in particular, shows that the juice limits the genetic tendency toward hardening of the arteries. "The protective effects of pomegranate juice were higher than previously assumed," Napoli said. The study was done at the University of Naples, Italy, and the University of California, Los Angeles.

Cultivation Notes

The cultivated Punica granatum 'Nana' originated as a natural dwarf variant first described in 1803. As a specimen-Dwarf Pomegranate is perfect. It grows almost anywhere in the open sun. It is highly compact and forms a dense mass of highly attractive slightly glossy foliage. The flowers look almost like carnations, usually a dazzling orange-red colour but there are other forms that produce lemon, yellow or pale orange blooms.

This is a stunning plant that grows a little over 1.2m high, is drought resistant and requires very little care and attention. The plant can even be clipped into a hedge. Pomegranates ripen in March and the spectacular flowers are seen in October. Both the male and female are on the same plant. The fruit is produced on the branch terminals, and as the fruit matures its increased size weighs the branches down in a pendulous fashion

Location - Pomegranates should be placed in the sunniest, warmest part of the yard or 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. Pomegranate can be grown in a pot or the ground.

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 established, pomegranates 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 plants are tolerant of moderately saline water and soil conditions

Health Benefits

Providing 40% of an adult's daily vitamin C requirement per 100 ml serving, pomegranate juice is also a good source of folic acid and antioxidant polyphenols. The most abundant polyphenols in pomegranate juice are hydrolysable tannins, particularly punicalagins shown in 38 peer-reviewed research publications over 1990-2007 to have free-radical scavenging ability.

Many food and dietary supplement makers have found the advantages of using pomegranate extracts (which have no sugar, calories, or additives), instead of the juice, as healthy ingredients in their products. Many pomegranate extracts are essentially ellagic acid, a metabolized by-product of the ellagitannin punicalagins shown to be bioavailable after juice consumption.

In preliminary laboratory research and human pilot studies, juice of the pomegranate has been found effective in reducing heart disease risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation, all of which are steps in atherosclerosis and cardiovascular disease. Tannins have been identified as the primary components responsible for the reduction of oxidative stress which led to these risk factors. Pomegranate has been shown to reduce systolic blood pressure by inhibiting serum angiotensin-converting enzyme (ACE).

Research suggests that pomegranate juice may be effective against prostate cancer. and osteoarthritis. In 2007, six clinical trials in the United States, Israel and Norway have been approved to examine the effects of pomegranate juice consumption on parameters of prostate cancer or prostatic hyperplasia, diabetes or lymphoma.

The juice may also have antiviral and antibacterial effects against dental plaque.

Interesting Facts

The fruit is about the size of an apple, and has a leathery, deep red to purplish red rind. When you split the hard fruit open, a mass of red seeds in a spongy white membrane is revealed. Only the seeds, with their sweet-tart flavour and juice squirting texture, are edible. When choosing your perfect pomegranate, look at the skin. It should be thin, tough, and unbroken, indicating the flavour is well developed. The pithy membrane around the seeds should not be too prominent, and the seed-coats tender and edible. Also, for the fullest of flavour, the seeds should have an abundance of juice.

What can you do with these tantalizing seeds? Pop them into your mouth and enjoy, of course—but when you’re looking for variety: Try sprinkling over salads, fruit desserts, cakes or puddings or use in marinades, glazes and for garnish. Top waffles, oatmeal, pancakes, cereal, or sundaes.

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The “Goddess of Berlin” (6.th century BC, Attica) holding a pomegranate fruit in her hand.

CUCUMBER AND POMEGRANATE SALAD

Ingredients

1/2 cup chopped shallots

1/2 cup chopped fresh mint

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon angelica powder

1 long seedless cucumber, peeled and diced

Seeds of 2 pomegranates

1 fresh lime, peeled and sliced, with inner skin removed

Method

In serving bowl, combine ingredients and mix thoroughly. Season to taste with salt.

GRILLED EGGPLANT WITH POMEGRANATE SAUCE

Ingredients

1 large eggplant

2 tablespoons olive oil

3 cloves garlic

1/2 cup pomegranate syrup

Salt

(garnish)

Minced parsley

1/2 cup pomegranate seeds

Method

Cut eggplant into 1/4 inch slices and place on paper towels. Sprinkle slices with salt, weight them down with heavy plates or a board for 30 minutes, then pat them dry with paper towels. Lightly brush with olive oil and place eggplant slices on grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides. Remove from grill and arrange the eggplant overlapping on a serving dish. In a mortar, crush garlic cloves with 2 teaspoons salt to a paste. In a non-metallic bowl, combine the garlic paste and pomegranate syrup. Spread a little of the mixture on each eggplant slice. Sprinkle the slices with minced parsley and pomegranate seeds for garnish and chill covered. Serves 6.

POMEGRANATE GINGER MUFFINS

Ingredients

2 cups all-purpose flour

2/3 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup minced crystallized ginger

1 teaspoon grated lemon peel

1-1/4 cup pomegranate seeds

1 cup milk

1 large egg

1/4 cup butter or margarine, melted and cooled

Method

In a bowl, mix flour, sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the centre.

In a measuring cup, blend milk, egg, and butter.

Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy. Spoon batter into 12 buttered muffin cups, filling each almost to the rim.

Sprinkle with 1-2 teaspoons sugar. Bake in a 425 degree oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at a once. Serve hot or set on a rack and serve warm or cool.