Recently I have fallen in love with the pomegranate. This beautiful creature adds a touch of festivity to all dishes.
The lustrous edible seeds have little pulp but lots of ruby red juice. Like small precious jewels they reflect the light in an enchanting way. When they pop open in your mouth you experience delightful little flavor explosions – perfectly balanced – not too sweet, not too tart.
The fruit stems originally from Persia but is now cultivated widely in the tropics, subtropics, the Mediterranean and southern California.
The seeds are blood building, strengthen the bladder and gums as well as soothe ulcers in the mouth and throat. They even expel tapeworms. Pomegranates are a great source of potassium and citric acid. They also deliver vitamins C and B. And they are very high in antioxidants, as their brilliant color alludes to, helping you to keep your cells protected and youthful.
Pomegranates keep well in the refrigerator – for up to 2 months.
What’s not to like about the pomegranate? Sprinkle a handful of seeds over your porridge, your yogurt, your salads, your leafy greens and literally any and all dishes – it goes well with fish, poultry and meat. It lifts your eating experience to a whole new level of enjoyment – both taste wise and visually. Experiment freely and have fun with it!
The photo to your left shows a simple salad made with left over whole grain pasta, orange bell pepper, fennel, Chinese cabbage, pomegranate seeds and a sprinkle of rice vinegar and olive oil.