SC - Jorvik

[Christine A Seelye-King]

And it came to pass on 10 Dec 00, , that grizly at mindspring.com wrote:

> A couple of recipes in The Original Meiterranean Cuisine and
> another one I cannot put a name to right now call for botha sweet
> and sour pomegranates.  We may have hit upon the two varieties
> Mentioned. 
> 
> niccolo 

I don't know.  Period sources actually refer to three kinds of 
pomegranates: sweet, sour, and sweet-sour ("agradulces").  The 
_Obra de Agricultura_ has a chapter on pomegranates, but says 
nothing about differences in color, only that they are classified by 
flavor.

Nola has many recipes that call for pomegranates and 
pomegranate juice, and he also identifies them by the three flavor 
categories.  The only exception is this one recipe for cameline 
sauce, which says to take "granadas albares" which are white 
pomegranates.  If 16th century pomegranates had the same 
characteristics as the modern ones, perhaps this would be a sub-
category of sweet pomegranates -- extra-sweet.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net