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
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
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.