Pomegranates have become a sensation, marketed as a "super food" and touted for their high level of anti-oxidants. The ruby red seeds of pomegranates have long been symbols. In ancient Egypt they represented death and rebirth, when they appeared in tapestries in the Middle Ages, they meant fertility, and in Greek mythology, the pomegranate is associated with Persephone and the renewal of the earth at springtime. In the D.H. Lawrence poem, Pomegranate, it seems to represent a soul divided or women troubles.

Lawrence writes: In Syracuse, rock left bare by the viciousness of Greek women,/No doubt your have forgotten the pomegranate trees in flower,/ Oh so red, and such a lot of them.

The showy flowers of these trees--ranging from deep orange to bright red, are prized in and of themselves. The round fruits, ranging from light pink to dark burgundy are as ornamental as they are delicious.

Russian botanist Gregory Levin spent his life collecting and cultivating over 1,000 types of pomegranates in the former Soviet Union state of Turkmenistan. When Soviet Union collapsed, he lost state support so smuggled many species to the University of California at Davis Repository, where scientist continue to grow many species of pomegranates. In his book, Pomegranate Road, A Soviet Botanist's Exile from Eden Levin expresses that belief that the pomegranate is an image of our world, representing not only its beauty, tenacity and fecundity, but also its vulnerability to extinction.

Tip

Early ripening pomegranates tend to be sweeter and are a better bet if you live in a climate that is a little cooler. The pomegranate "Sweet" is a small tree, so good for pots and will do better in cooler summers. Other sweet varieties include Ambrosia, Sin Pepe/Pink Ice, and the more obscure varieties Myatadzhy and Sirinevyi . The combination sweet and tart varieties have a more complex and sought after flavor. They ripen later so need hot, long growing seasons. Some of these varieties include Sharp Velvet, Medovyi Vahsha, and Palermo.

Recipe: Sacred Heart by Jeff Hollinger, bar manager of Absinthe Brasserie & Bar

1 1/2 ounces La Pinta Pomegranite Tequila
3/4 ounce Kubler Absinthe
1/2 ounce Pallini Limoncello
1/4 ounce lemon juice

1. Shake and strain through a fine strainer into a chilled cocktail glass.
2. Garnish with a lemon twist.

Calendar Buzz: Halloween at the Exploratorium

Saturday, October 31, 
Doors open 3 p.m.-8 p.m. (
Bar opens 5:00 p.m.)
This event offers a host of eerie attractions ranging from mad science experiments, monster machines, and a garden of carnivorous plants to the strange and wonderful Neverwas Haul, a steam-powered haunted Victorian house on wheels. Venture through its fantastic rooms, then visit ghosts of theories past in the Cemetery of Dead Science. Visit the Exploratorium website for more information.