The pomegranate is native to the Middle East, and so grows abundantly and with very little effort on the part of the farmers. In the last decade or so it has become more and more popular despite the difficulty in getting the seeds out. But this is also the time of the year for enjoying fresh orange juice, and the orange press lends itself wonderfully to pressing the juice from the pomegranate. Another reason for its popularity is the known nutritional value of the pomegranate.

Being a native of the Middle East it is no wonder that the pomegranate appears in many contexts in the Tanakh (Hebrew Bible). Pomegranates adorned the two pillars in front of Solomon’s Temple (1 Kings 7:13-22); small pomegranates and bells were tied to the outer garment of the High Priest (Exodus 28:33-34); and was selected to be part of the Seven Species in Judaism (Deut. 8:8).

The tree comes out with its bright red flowers in early spring, and has therefore became a symbol of renewal. The fruit ripens beginning September through February, and became an important part of the celebration of Rosh HaShana (The Jewish New Year).

Many traditions have attached themselves to this versatile, healthy fruit. The Jewish sages declared it the fruit of righteousness, claiming that it contains 613 seeds, the same number as mitzvot (good deeds) to be performed by Jews. During the Rosh HaShana celebrations Jews bless each
other with the symbolism of the pomegranate – that the new year may contain as many blessings as there are seeds in the pomegranate.

So what about the Garden of Eden? When Adam and Eve ate of the forbidden fruit, tradition has it that they ate an apple. But this may not actually be so. In the Tanakh no fruit is actually specified, and many scholars today believe that the fruit of the tree of knowledge may rather have been a pomegranate. But we shall of course never know, which fruit it really was.

The pomegranate became an important ingredient in the cuisine of ancient Middle East and neighboring areas. It could be used both with meats and fish, and was often included in salads or as glazings.

An easy, tasty and colorful salad that I make every Rosh Hashana:

Seed 5-6 large pomegranates
Finely chop a generous amount of mint and/or parsley
Mix and add one tablespoon of honey

Leave refrigerated overnight. Decorate with whole fresh mint leaves.

B’Teavon (good appetite)