In Istanbul, the beginning of the year is often your last chance until the following fall to get fresh pomegranates and street vendors all over the city are happy to squeeze out a tangy cup of nar suyu (pomegranate juice) for just a few Turkish Liras.
The fruit plays an especially important role in Southeastern Turkish cuisine, where both its seeds and a concentrated pomegranate sauce feature in salads and kebabs. The Turkish foodie behind the Cafe Fernando blog recommends preserving them as pomegranate jam to enjoy this bright taste of winter all year long.
Why Eat Them?
Pomegranates are a good source of vitamins A, C, and E, as well as iron and antioxidants.