Most pomegranates grown in the United States come fromCalifornia and are available September through December (sometimes into January).
For thousands of years, Ayurveda has known about pomegranates rare tridoshic or balancing health benefits. Pomegranates are packed with antioxidants, flavonoids and anti-inflammatory compounds which research has shown give them anticancer effects as well as benefits for heart, urinary, brain and digestive health.
The easiest way to deseed a pomegrante is to first cut and remove the crown. Then score the sides of the pomegranate with shallow slices. Peel the fruit open and gently divide it into segments. Next submerge each segments into a bowl of water and use your fingers to remove the seeds from the skin membranes. Doing this in water helps prevent the tiny seeds from popping out everywhere. Be sure to strain the seeds and remove any of the white pit which can be quite bitter.
2 pomegranates (About 1 cup fresh pomegranate seeds)
1 tsp maple syrup ( or sugar
1 tsp avocado oil (or ahimsa ghee)
8-10 curry leafs
1/2 tsp brown mustard seeds
1/4 tsp coriander powder
1/2 tsp himalayan rock salt
1. Heat some oil in a small pan. Add mustard seeds and curry leaves and some coriander powder.
2. Then add the pomegranate seeds and cook for about 6-8 minutes.
3. Remove from heat and squeeze in some fresh lime juice and mix in maple syrup and salt. Enjoy with any grain and veggie dish or kitchari.