Fabulous Foods!
Perfect Pomegranate
The Pomegranate is believed to have originated in the area from eastern Iran to northern India. The name is derived from Latin pomum (apple) and granatus (grainy). The weapon grenade derived its name from this fruit!
Buying Tips:
The fruit is typically in season from:
- September to November in the Northern Hemisphere.
- March to May in the Southern Hemisphere.
How to Eat it / Prepare it:
The arils (seed casings) of the pomegranate are consumed raw. The entire seed is eaten, though the fleshy outer portion of the seed is the part that is desired. The taste differs depending on the variety of pomegranate and its state of ripeness. It can be very sweet or it can be very sour or tangy, but most fruits lie somewhere in between.
Pomegranate juice is a popular drink in the Middle East, and has become more popular in the United States and Canada over the past two years. Grenadine syrup is thickened and sweetened pomegranate juice.
(Of note: pomegranate juice is used for dying non synthetic fabrics, therefore it will stain clothing permanently unless washed with bleach.)
Nutritional Benefits:
One pomegranate delivers 40% of an adult’s daily Vitamin C requirement. It is also a rich source of folic acid and anti-oxidants. Pomegranates are also high in polyphenols (specifically tannins) which has been found to be potent and powerful in helping decrease your risk of chronic diseases. Include pomegranates in your diet to increase the variety of your vegetable and fruit intake!
POMEGRANATE AND
JASMINE RICE SALAD WITH ORANGES
Serves 8
2 cups (500 ml) water
1 cup (250 ml) jasmine rice
1/4 tsp (1 ml) salt
1/4 cup (50 ml) white wine vinegar
1/4 cup (50 ml) fresh orange juice
2 tbsp (25 ml) olive oil
2 tsp (10 ml) grated orange peel
3/4 tsp (3 ml) salt
1/4 tsp (1 ml) freshly ground pepper
3 large navel oranges, peeled and sectioned
1 cup (250 ml) pomegranate seeds
1/3 cup (75 ml) slivered almonds, toasted
1/4 cup (50 ml) chopped fresh parsley
Combine water, rice and 1/4 tsp (1 ml) salt in a saucepan. Bring to a boil over medium heat. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 15-20 minutes. Remove from heat and fluff rice with a fork. Cool completely. To prepare dressing, whisk together vinegar, orange juice, oil, orange peel, 3/4 tsp (3 ml) salt and pepper until blended. Combine rice, oranges, pomegranate seeds, almonds and parsley in a bowl. Add dressing and toss to combine. Refrigerate for up to 4 hours.
Printed with the permission of the ATCO Blue Flame Kitchen
