PROMOTING THE Pomegranate
With up to 83 aromatic notes, the flavor of pomegranate blends the syrupy sweetness of grape, the refreshing astringency of cranberry, and the cooling quality of lemon. A hint of its juice and the sound of its name can command a premium price, and bestow superfood status to any dish with which it’s associated.
If culinary pleasure isn’t enough, the benefits for gardeners and orchardists are plentiful. Pomegranates bear early and suffer from few diseases or pests. For those searching out a niche market, pomegranates come in more than 1,000 diverse cultivars, most of which aren’t commercially available.
But, to the frustration of pomegranate lovers in North America, more than a century of efforts have yet to lift it to staple fruit status. For many in the Western world, the pomegranate remains an edible puzzle—seemingly frustrating and difficult to solve—that punishes every wrong move with an indelible spritz of red juice. But the truth is, pomegranates are actually quite simple—both to
