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originated in persia (today's iran), pomegranates grow on small, shrubby trees in hot, dry regions. botanically known as punica granatum, or "apple with many seeds," each fruit contains hundreds of arils (the proper term for the juicy flesh that encases the actual seeds). pomegranates have long been a kitchen
granitas. boil it down with sugar until syrupy and add to cocktails, such as planter's punch. pomegranate pairs well with citrus, warming spices, nuts, rich meats such as lamb, duck, and pork, and cheeses like feta, goat, and brie—there are as many possibilities as there are seeds in a pomegranate. kitchen...
https://www.finecooking.com/ingredient/pomegranates