Pomegranates have a history stretching so far back that there is a word for the fruit in Sanskrit. The ancient Greeks cited Persephone’s eating six pomegranate seeds— or arils — in the underworld as the reason for winter existing. In addition to being credited with cold weather, this winter fruit is viewed as a “superfruit” for its nutrition-packed arils.
The pomegranate season runs late September through January. We are at the tail end of the season so act fast to get them at their best! Additionally, they can be kept for up to three months in the refrigerator. When picking pomegranates, go for the ugly ones. Smooth, shiny bright red fruits are likely to be less ripe and, therefore, less sweet than browning ones that feel heavy for their size. One thing that may stop you from eating pomegranates is the difficulty of removing the seeds from the flesh of the fruit. However, using an underwater method, preparing your snack becomes a snap.
With over 70% of your daily vitamin C requirementand filled with fiber, these delicious little arils can be added to many foods or eaten on their own. A cup of pomegranate juice has about 150 calories and 33 grams of sugar, which isn’t great and can add unwanted sugar to your day. However, the whole arils are fiber denseand can aid blood sugar stability.
You should take a look at any medications you are taking while eating pomegranates. Rich in vitamin K, pomegranates can aid blood clotting, which may be beneficial for you, or bad if you are on blood thinners. The fruit can also change how your liver processed medications and can negatively impact your blood pressure if you take drugs to combat high blood pressure.
However, for many of us, the fruit’s ability to aid the prevention of cancer, aid memory, boost the immune system and reduce inflammation and heart diseaseis a huge boon. A good source of with antioxidants and iron, the tiny arils pack a punch. And with magnesium that can help control blood sugar spikes, they’re an excellent fruit for people with blood sugar concerns!