Bedford Ramblings
Steve Mills

Ever try growing your own pomegranates? I never even considered it until now.

Posted Wednesday, December 18, 2013, at 7:37 AM
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  • Oh, and another tidbit from my conversation, someone recommended breaking pomegranates open under water to make it easier to clean and control. I give it a try next time.

    -- Posted by stevemills on Wed, Dec 18, 2013, at 7:38 AM
  • I just bought Pom Poms at Kroger. Convenient, a little pricey but ....delicious.

    -- Posted by decorate1956 on Wed, Dec 18, 2013, at 9:39 AM
  • Steve,

    Good luck with the water torture.....I don't recommend it. The flavor and texture are so very compromised. It's quality we are after here. Pomegranates are not difficult to peel.... Just make sure they are fresh.....Then they just want to burst out of their skin.

    Interesting about the possibility of growing them here. Synchronistic events.... Just came across it myself in gardening research. They are so lovely..... Let's find an inexpensive source.

    -- Posted by Palindrome on Wed, Dec 18, 2013, at 12:24 PM
  • Palindrome, the flavor is lost if they are peeled under water?

    -- Posted by stevemills on Wed, Dec 18, 2013, at 2:21 PM
  • This is mid season for them for sure; although they are used a lot in high end culinary dishes, I would not recommend preparing them for your dinner, in your tuxedo or white Christmas dress, folks might try to rush you to the emergency room or call an ambulance they can stain up a good kitchen counter, not to mention fine duds and kitchen towels. I used them quiet often in the kitchens, mostly for decorations on buffets or fruit trays, and added the seeds to garnish various salads. A ripe one sure has a great flavor. When the parties were over we would press them against the tables, and roll them until they softened, then poke a hole in them and stick in a straw, YUM. We also would cut them in half and blend the seeds, after straining them I would at times heat and add sugar, gelatin etc., to glaze the top of cheesecakes for a beautiful effect, or the line used the juice for meat sauce on items like stuffed cornish hen. I was told early in my cooking endeavors they were called snake apples.

    -- Posted by chefgrape on Wed, Dec 18, 2013, at 7:12 PM
  • Yes, the extra moisture waters down the intensity of the flavor. and softens the texture. If one tries to dry the seeds off the perfect crisp texture is lost. Perhaps that is why the containers of pomegranate seeds at Kroger look so watered down.... Think of them as the caviar of fruits........It's all about how the perfect texture and flavor pops in your mouth. The seeds are very delicate and should not be over handed.

    Of course, it's all relative isn't it...............

    -- Posted by Palindrome on Wed, Dec 18, 2013, at 10:27 PM
  • Interesting. I was thinking it could cut down on the mess chefgrape helped us envision, but not if it washed away flavor and maybe some vitamins.

    I am using them for smoothies and can grind the white pulp as well but I have enough things being ground up so I try to take as much pulp out as possible.

    Speaking of smoothies, I am trying to add more veggies back in and tried a recipe given to me by someone who juices. Yikes! I decided to stain as much out and swallow the resulting liquid as quickly as possible to get it over with.

    Gotta blend those veggies in with lots of fruits for me.

    -- Posted by stevemills on Thu, Dec 19, 2013, at 11:39 AM
  • Hmmm...Don't you find pulps kinda bitter especially pomegranate pulp?...I definitely like a little fruit in my smoothie,but instead of a lot of veggie grinding I just use a plant protein powder which is very filling, some great greens and almond milk ...without fruit like blueberries or a banana added its only 90 calories and 4 carbs total...add the cup of blues or a nanner fruit it shoots it to 180 calories and 25 carbs....using one pomegranate it's just a little higher, but not by much.....with all the healthy foods(I'm lying here) I'm forced to eat next week...I am sure I'll be shaking it come the 1st. But with this shake I don't have to choke it down, it's rather tasty!


    Here's the link to that raw plant protein powder I'm yakking about...One shake last me 6-8 hrs I'm a slow burner.


    -- Posted by chefgrape on Thu, Dec 19, 2013, at 7:35 PM
  • http://www.youtube.com/watch?v=jJ7dk9nDR-k

    Easiest way I've found. Works like a charm. No mess, either.

    -- Posted by dmcg on Fri, Dec 20, 2013, at 2:37 PM
  • I looked at the youtube. It was certainly amazing how easy it looked. I have a half of one I need to process tomorrow. It won't be exactly as he did with a whole one, but I will certainly give it a try. Thanks dcmg.

    chefgrape, I noticed the closest place to get some of the protein powder is M'boro. IS that where you get it or is there a better place online?

    -- Posted by stevemills on Sat, Dec 21, 2013, at 3:48 PM
  • I get it when I go to Whole Foods, usually Cool Springs...I have stopped at that health food store in the corner of the K Mart shopping center out Broad St...but they seemed limited on Garden of Life products...so I just go straight to the source at WFoods..besides, they have all flavors...and I can grab some orange beets or Japenese yams while I'm there...not to mention quinoa is way cheaper by half in bulk.

    -- Posted by chefgrape on Sat, Dec 21, 2013, at 6:36 PM
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