No ImagePomegranates

  1. Anna

    This is perfect right now. Pomegranates are normally FIVE DOLLARS EACH here (Iowa), but are on sale this week. Still $2, but that’s the cheapest I see them here. Looking forward to trying a couple of these ideas. (I have had pomegrantes before, but only at restaurants or as the juice.)

  2. Marcea

    HELP! Juiced without removing outer skin, taste horrible. Afraid to make my jelly…anyway to remove the tannin taste? Add apple or lemon, strain thru many layers of cheesecloth to soak out the tannin? Thank you!

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  3. June VanDerAa

    If I have purchased them from a grocery store and the skin is not cracked but are very red, are they ripe enough to eat? Will they continue to ripen?

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  4. nm

    One way we like to eat pomegranates is to seed them in a bowl and eat them with a spoon.

  5. Annette

    Our first pom bush was planted in 1996…and only gave us 4 the first year. Each year since, it has multiplied by 3. Some years have been somewhat scant, because windstorms blew off the blossoms, but the poms that held on were much bigger in those years. I have 4 pomegranate bushes trees, now. Two of the Wonderful variety and two of the Sweet variety. We harvest anywhere from 30-400 pomegranates a year, depending on when the blossoms come and the winds blow. I’ve learned many things about pomegranates. The best way to know when they are ripe is that they just start to split the outer skin (not necessarily all the way through.) This year was cooler much longer in the San Joaquin Valley (Tracy CA), so our crop was fairly late this year. I usually pick them from Halloween to Veteran’s Day…and then work on them till Thanksgiving. I’ve gathered up lots of recipes for jelly, pom ginger muffins, syrup and even pomegranate curd, over the years. I do have “pom clothes” black shirts/stained pants. To process them, we cut off the ends and score the outer skin. Soak them in a basin of water and break them apart under water, after about 10 minutes. This year, I put up a vinyl tablecloth underneath and behind the cutting board and heavy duty citrus press juicer I use. I also had dishwashing gloves that I used just for working on the pomegranates – so my hands wouldn’t get stained. This year, we have about 15 qts of juice from 350 poms. I freeze the juice in 3.5 cup rations…so it’s enough to make a batch of jelly – or enough to use in recipes for other things. You can also boil it down…and use it in marinade.

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