Pomegranates is native to the area once known as Armenia and Persia (modern day Iran) and Iraq. The tree can grow between five and eight meters tall. They have been cultivated since ancient times, and spread to Asian areas such as the Caucasus as well as the Himalayas of Northern India. It is now widely cultivated throughout the Mediterranean region of southern Europe, the Middle East, northern and tropical Africa, the Indian subcontinent, and the drier parts of southeast Asia. It was introduced into Latin America and California by Spanish settlers in 1769, and is now also cultivated in parts of Arizona.
Despite having leather-like skin, pomegranate is a berry. Inside are between 200 and 1400 seeds contained in a juicy, edible seed casing called arils, the only edible part of the fruit. In a 25g serving, a pomegranate contains 21 kcal of energy, about half a gram of protein, around 4 grams of carbohydrate, and almost 3 and a half gram of sugars. Drying the fruit concentrates these nutrients, making dried pomegranate a better alternative. A similar serving of dried pomegranate serves a whopping 100 kcal of energy, a full gram of protein, twenty grams of carbohydrate, and about 8 grams of sugars. This makes dried pomegranate a great item for a high energy/low fat diet, but do keep an eye on your sugar level.
Drying and preserving the fruit whole can also make dried pomegranate a decorative item with a splash of vivid color. The resulting dried fruit can be used for a garland, wreath, or even a floral display, as well as many other decorative art projects. Dried pomegranates have a natural color that ranges from bright red to nearly burgundy. Its warm colors make it a perfect decoration for cold days. The best way to use them is to take advantage of their natural beauty and nestle them with greenery or pile them together to create an abundant centerpiece. The key to preserve pomegranates is to use warm, not hot, air source, on a rack that allows air to circulate around the fruit to discourage the development of mold.
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