We got our largest number of pomegranates this year. All the weather gods aligned and we harvested 22 poms off our tiny little tree.
Pomegranate juice seems to be all the rage in nutritional circles right now. I wondered if it really pulls its weight. Of course, I had to spend time with Uncle Google and found this informative and very cool website. It turns out all they say is true.
What I can't figure out is why the stuff costs so much. My tree is totally neglected as garden plants go. No extra water or nutrients. Every pomegranate for itself. Still, it produced with ease. They took about as long as an apple from blossom to harvest. By comparison, my Meyer lemons are still green. We can be pretty positive that the juice companies do not pull all the seeds from the fruit before they juice them. If you've ever seeded a pomegranate (that's the part you eat, btw), you know it takes forever. I'd imagine they throw the whole works in a bin and squish it. We can be sure the margins on juice are high.
I'm adding a recipe, because it looked yummy. I'll let you know how it turns out.
I love ginger!
Pomegranate Ginger Muffins
2 c. flour
2/3 c. sugar
1 T. baking powder
1/2 t. salt
1/3 c. minced crystallized ginger
1 t. lemon peel
1 and 1/4 c. pomegranate seeds
1 c. milk
1 large egg
1/4 c. canola oil
Preheat oven to 425*
Mix all dry ingredients together. Add ginger, seeds, and lemon peel to dry ingredients.
In another bowl, mix the wet ingredients together well.
Add the wet ingredients to the dry ingredients and stir just until they are mixed together. The batter will be lumpy. Over mixing will cause the muffins to be 'tough'
Spoon batter into 12 (2 1/2 inch wide) muffin cups or 24 (1 3/4 inch wide) muffin cups. Fill each one, almost to the rim. Sprinkle tops with sugar for a nice crunchy top
Bake until lightly brown---16 minutes for large muffins, 13 minutes for small muffins.
Remove muffins from pans right away and cool on rack.