There are people who say that the forbidden fruit in the Garden of Eden was actually a pomegranate, not an apple. It makes sense. The pomegranate’s super juicy ruby red seeds taste so good they’re almost sinful.
Pomegranates have long been a staple in Middle Eastern food, but it took a while for the ancient fruit to become popular in the West. People have become fascinated in recent years not only with the fruit’s amazing flavour—who could resist that sweet tartness?—but how good they are for you, too. Loaded with antioxidants, studies have shown that pomegranates can help fight heart disease, cancer and aging.
People sometimes find it a struggle to pick all the seeds from the bitter membrane. It does take a little time, but the process is quite simple.
First, choose a pomegranate that’s heavy for its size with a bright, unblemished shell. (Pomegranates can last up to 2 months in the fridge.) Slice the pomegranate in half and dunk in a bowl of water. Using your hands, loosen the kernels. The dry flaky membrane will float to the top, making it easy to scoop up and throw away, as the fruit sinks to the bottom. Scrape away the membrane pieces as you work. When finished, drain the fruit and you’re ready to go.
There are a million ways to use pomegranate seeds in your everyday meals: toss them into a salad, mix with all natural plain yogurt, sprinkle on granola or crush into a smoothie.
However one of my very favourite ways to enjoy this tempting fruit is in an a salad with roasted squash. Try this festive hearty salad tonight: Roasted Acorn Squash, Pomegranate and Arugula Salad.
Pomegranate is our key ingredient in January at Maude restaurant. To find out more about this exciting winter menu, click here.