ingredient information
Pomegranate Puree
AAA
The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to between five and eight meters tall. The pomegranate is native to Southwest Asia and has been cultivated in the Caucasus since ancient times. It is widely cultivated throughout Afghanistan, Algeria, Armenia, Azerbaijan, Iran, Iraq, India, Pakistan, Syria, Turkey, the drier parts of southeast Asia, Peninsular Malaysia, the East Indies, and tropical Africa.[1] Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is now cultivated in parts of California and Arizona for juice production.[2] In the Northern Hemisphere, the fruit is typically in season from September to February.[3] In the Southern Hemisphere, it is in season from March to May. Purée and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. Purées of specific foods are often known by specific names, e.g. mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century) purified or refined. Purées overlap with other dishes with similar consistency, such as thick soups, creams (crèmes) and gravies — although these terms often imply more complex recipes and cooking processes. Coulis (French for