Pomegranate’s Punch


February 28, 2013


Care of Amy Symington

Pomegranates were originally found to grow in Middle Eastern countries.  However, once its bursting beads of flavour were discovered elsewhere in the world, its cultivation spread like wildflower to Asian and Mediterranean countries, Africa and most recently can be found here, in our North American grocery stores and corner markets.

The heart of this healthy matter

Pomegranates have a parade of potential health bennies; the most commonly known being its super antioxidant and free radical scavenging properties.  This is thanks to the plethora of polyphenols present, specifically “ellagitannins” which are found in the fruit’s tannins.  Pomegranates are also high in vitamin C and fibre, both of which one can never get enough of health wise.  Some preliminary research has also shown pomegranates to have a positive impact on heart health by lowering LDL cholesterol, foam cells (which make up the fatty streaks present in plaque in our arteries) and the arterial lesions that lead to heart disease.

A great deal more research on this tart treat is currently underway including clinical trials on prostate and colon cancer, diabetes and the common cold.  Stay tuned to your favourite legit nutrition journal for more info in the near future.

How to have your pomegranate and eat it too:

Removing the delicious juicy seeds from pomegranate’s fleshy interior can be tricky, but here’s a little tip that will ensure you enjoy your pomegranate sooner than later and to its last little droplet.

Before cutting the fruit open continuously tap all around the fruit’s surface using the flat side of a wooden spoon.  Make sure that the flat side is directly connecting with the skin’s surface.  Ensure that a good amount of force is being used and continue for about 1 minute.  Next cut the pomegranate into 2.  Turn halves over spilling any loose seeds into a bowl.  Continue to tap the remaining pomegranate seeds into the bowl using the wooden spoon until all the seeds have been removed.  Warning:  Kids LOVE to use this method.  Use a big bowl to ensure the capture of all the  escaped seeds.

Seedy culinary secrets

Eaten solo or on a salad, pomegranate will make any meal or in-between-snack a little more exciting.   Use them as salad sprinklers; in chutneys, killer cocktails, sour sauces, fresh salsas, homemade dressings and baked goodies; over pancakes, waffles or French toast;  or lastly, make sure to pair them with basil, cilantro, ginger, citrus, avocados, cumin, chillies, bulgur and sweet potatoes.   Breakfast, lunch, dinner or snack, you will never be sorry you included this punchy and potent little gem of a fruit.

Filed under: Eat Veg elifelines Food of the Month Nutrition