Ador blog

Just like turnips are the ugly duckling of the vegetable world, pomegranates certainly couldn’t beviewed as a cool or trendy fruit. However, their shiny red skin, mass of seeds and bright pink inner flesh, they are kind of Christmassy. As a kid, I can remember eating pomgranates, and picking out the seeds with a pin! And I can definitely remember loving the flavour.

Pomegranates have made a real come back in the juice stakes recently, with different varieties released under the brand Pomegreat – one of my favourites was the pomegranate and blueberry one. This in primarily down to their high antioxidant properties, which is being lauded around as one of the supernutrients that we all need to keep us in tip top health.  Beyond antioxidants, pomegranates also contain lots of vitamin C, niacin and fibre.

The pomegranate is native to Iran where it still grows wild today and from where it spread to India, China and Europe at least two thousand years ago. When choosing one, look for heavier  fruits with glossy, taut, unbroken skin. To get at the tasty pulpy seeds, simply cut the pomegranate in half and use the trick I mentioned earlier – pick them out with a pin (obviously be careful not to prick your fingers or tongue). For the juice, roll the fruit on a hard surface with your hand before cutting in half and squeezing into a sieve.

Now try this super-healthy salad recipe:

Arugula, Fennel, Apple, Mandarin Orange and Pomegranate Salad

Ingredients:
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1/2tsp (packed) grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips
6 cups trimmed arugula leaves (from two 4-ounce packages)
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
Pomegranate seeds

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3tbsp dressing.

Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.

Click here for the eattheseasons website, where you find more about what’s in season.

They may not be viewed as the sexiest of vegetables, but the humble turnip is a wonderful winter staple and makes a terrific accompaniment – and substitute – for potatoes.  But don’t fret, because even if you’re reading this in the Southern Hemisphere, where summer’s in full swing, you should still be able to get hold of turnips as they grow all year round. They simply tend to be nicer to eat either early summer of towards the end of the year .

Turnips have sustained us for centuries, and are thought to have originated in Northern Europe around 2,000 BC. In fact rumour has it that they were one of the first vegetables to be cultivated. They become a key source of nutrition for the Romans and a staple across Europe before the potato came on the scene.

Nutritonally, turnips are full of vitamin C, which makes them a perfect winter food. They are also a good source of phosphorus and fibre. What’s more, with vitamin B6, calcium, manganese and potassium, you can see just how good they are for you. The even contain indoles, which helps the body generate a number of beneficial enzymes.

When buying turnips, look for a smooth undamaged texture, and go for the smaller varieties as they tend to be sweeter and more tender.

Turnip Curry

5tbsp Oil
1 portion Fennel seeds
2 lb Turnip, sliced into 1″ strip
2tsp Salt
1/2tsp Turmeric
1 1/4tsp Cumin, ground
1 cup of water
1/4tsp Red chilli, crushed
2 1/2tbsp Cilantro, chopped

Heat oil in a large skillet with a tight-fitting lid. Add fennel seeds and turnip strips. Fry, stirring, for 2 to 4mins over medium heat. Add salt, turmeric and cumin and mix well. Cover and cook gently over low heat for 10mins, the turnip should be soft. Uncover and drain off any excess oil. Add water, stirring and cook over medium heat for 3mins. Remove from heat and sprinkle in the crushed chillis and cilantro. Serve with rice & bread.

Click here for the eattheseasons website, where you find more about what’s in season.