How to Buy, Eat, Store the Thirst-Quenching Pomegranate
Greetings Tushkateers (member of the Kick in the Tush Club), Devotees of Our Lady of Weight Loss and whomever else serendipitously landed on this page! As some of you know, we (my husband and I) moved from NYC to Tucson and lo’ n’ behold there are pomegranate trees in my “yard.” Because I am a cityGrrl through n’ through, I had to research how to cut, eat and store pomegranates. Here follows the basics of my hard work!
Enjoy one of nature’s best foods!
The Pomegranates high in polyphenols, known to many as the “jewel in winter,” has been crowned one of today’s super-foods. Researchers from Rambam Medical Center, Haifa, Israel, London’s Hammersmith Hospital and University of Naples, Italy agree: Drinking one glass daily of pomegranate juice may lessen risk of cardiovascular disease. Pomegranates also contain large amounts of potassium – almost as much as bananas, which help to ward off hypertension.
How to eat: Cut the fruit in half with a knife. Let the seeds (arids) fall where they may and gently pick out the rest. They are a divine addition to yogurt. Sprinkle them on your dry cereal or for a real thrill, mix into your hot oatmeal. Toss into a salad or garnish your chicken and rice dishes.
How to buy: Pomegranates should be bright-colored, blotch and blemish-free and feel heavy for their size. Give your pomegranate a bang, and if it sounds like a hollow drum, it’s ripe and you are good to go.
How to store: You can either store in room temperature for approximately three weeks or in your fridge for a month! Feel free to freeze the seeds for up to three months.
For more fruits and vegetables (yum) visit Our Lady of Weight Loss’s KICK in the TUSH CLUB/FB!
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