Also known as the pomegranate, the pomegranate fruit has always been considered a symbol of fertility. Its beauty is striking: shaped like a large yellow-red berry, it has a stalk in the form of a small crown and, inside, plump, glistening red seeds. The pomegranate tree is equally impressive: an elegant ornament in Mediterranean gardens, it bears bell-shaped red-orange flowers and bright green foliage.

In Italy there are four varieties of pomegranate, all Sicilian: the typical dente di cavallo, the dente di cavallo a coccio tenero, the dente di cavallo a coccio duro, and the dente di cavallo tardivo.

Pleasantly tart, this fruit is eaten fresh on its own; there is no shortage of recipes that feature it as an ingredient in pasta dishes or meat-based main courses. In the East, raw pomegranate is traditionally flavoured with rose water. The fruits are picked when fully ripe, when the skin is entirely ochre-yellow and the flesh a deep red. Pomegranate picked early is not edible, because once removed from the plant it will not ripen further.

The properties of pomegranate

Endowed with vitamins A and C, and an appreciable dose of B-complex vitamins, it contains a good quantity of potassium and other minerals, including iron, calcium, magnesium, phosphorus and, to a lesser extent, manganese and zinc. The presence of tannins and polyphenols in pomegranate — natural antioxidants — makes it an anti-tumour agent, while anthocyanins provide protective action against UV ray damage.

Its regular consumption prevents arteriosclerosis, helps balance cholesterol levels, prevents cardiovascular disease in general and combats obesity. Among its virtues, it boasts the ability to counteract intestinal parasites (root bark) and bacteria (seed oil).