Pomegranate love…

One of my absolute favourite fruits. So good for you and full of antioxidants, if they really exist? I Don’t know about you, but I am trying to eat more of them.

Although I can only think of a few fruits on the entire planet, that I don’t love. This is definitely near the top, of my top 10 and yes, sadly I have thought about it.

Realistically I would need to live in Asia to be able to grow and pick all the fruits I love best.

I remember from childhood so much Art laden with bursting pomegranates. Always looking like the richest most generous bounties of all the fruits.

The pomegranate was used in art as a symbol of fertility, desire and abundance understandably, but also resurrection and immortality, inspired by the mythological story of Persephone and Hades.

It has always stuck me as such a glamorous fruit. With an incredible balance of both organic and geometric lines. Another genius and breathtaking work of structure and design.

Word of warning though, speaking as one shopping in Europe. If you want to eat them, namely they be sweet enough to eat and not juice, I recommend the smaller Spanish type or the lighter fruit and skinned ones. They may not look all that, but they really are the best to eat.

Conversely the giant Iranian and Middle Eastern ones that look the most beautiful and the ripest, with its exquisitely deep dark fruit and often even a delicate pinkish blush to the skin. Are in fact really, really sour. Which is great for juices and must have way less fructose which has got to be a good thing. Also perhaps because of such a darker colour fruit maybe even more nutritiously beneficial I’m guessing, from what she know now about dark fruits and vegetables. Any nutritionists out there know if this is the case here too?

Though they are also really hard to eat without, at least minimal contorted sour face and I love sour. Not only that but also they have giant seeds which are way to big to crunch, and realistically who is going to want to eat a fruit with seeds that size, seed by seed?

Odly some of the Spanish ones that don’t even look ripe enough, having barely attained any blush yet, are already the sweetest and most delicious. Their smaller seeds also means that whole handfuls can then be poured into your mouth at once. Or used in cooking as I do and put into a fabulous winter fruit salad with a load of cinnamon. MmmmmmYum. Well if you like cinnamon that is.

What are they like in the rest of the world?

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Big Heart

I aim to Uplift, Amuse and generally spread talent, fun and love 💜

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