Pomegranate Fruit Hunter

During my hunt i decided to go to the famous St Lawrence Market. I chose to go there because its very famous around Toronto and everything they have there is extremely fresh and delicious. I also went there because I have never been and I knew they had the best stuff so it was a fun experience going to look at everything they had.

I decided to go with a pomegranate because for me I enjoy the drink that comes from it and I feel like it is such a nice fruit. it is so colourful and when you cut it open it has all the nice seeds so perfectly together. I also chose it because its not a basic fruit that everyone has so i thought it would be cool to explore the history on it.

A pomegranate comes from a bush or a shrub. It can be traced all the way back to 4000 B.C.They are one of the oldest fruits around. (http://www.naturalnews.com/042282_pomegranates_history_superfood.) The pomegranate originated in Iran and more of the northern places such as India. (https://www.crfg.org/pubs/ff/pomegranate.html) The botany family of the pomegranate is the Punicaceae. (http://www.crec.ifas.ufl.edu/extension/pomegranates/botany.shtml) The market pricing for a pomegranate is about $2.00. The season is from September through February. (http://www.amazing-pomegranate-health-benefits.com/fruit-season.html)

A pomegranate tastes very sweet and tarty. The seeds inside of it taste sweet and juicy. it is a hard fruit in texture. It has a flowery smell to it. (http://11senses.blogspot.ca/2009/02/smell-1-pomegranate-pleasures.html)

A cooking method would be to look for the pomegranates that are very red and heavy for their size because they are the ones with the most flavour and are going to be juicy. I would then go and separate the seeds and make a salad with it consisting of :

1/4 cup pomegranate molassesPomegranate, Arugula Salad
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic – if available

1 pomegranate, seeds only
1/4 cup Parmigiano-Reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced
(http://www.foodnetwork.com/recipes/tyler-florence/pomegranate-arugula-salad-recipe.html)

I learned that its one of the oldest fruits known to us and that to find out which pomegranates are the best, they have to be very red and be fairly heavy. It was also interesting to look at a fruit that I only knew a bit about and discover so much about it.

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