A fruit that isn't appreciated enough is the juicy, vibrant pomegranate. Pomegranates are filled with seeds that hold a bold color and carry more antioxidants than green tea or red wine. Don't know how to pick a pomegranate? No problem. Pick a fruit that is heavy for their size with no black or bruised spots on the rind.
- Pomegranates are low in calories and fat but high in fiber, vitamins and minerals. One average pomegranate is 234 calories, 11.3 grams of fiber, 32% of the Daily Value of Vitamin C and 27% of the Daily Value of Folate.
- Pomegranates are known to be packed with antioxidants. Antioxidants help protect the cells of your body from damage caused by free radicals.
- Pomegranates can help keep inflammation away with anti-inflammatory properties.
Recipes:
Pomegranate Chicken with Almond Couscous (bbcgoodfood.com)
- 1 tablespoon Vegetable Oil
- 200 grams Couscous
- 1 Chicken Stock Cube
- 1 large Red Onion, halved and thinly sliced
- 600 grams Chicken Fillets
- 4 tablespoons Tagine Spice Paste or 2tablespoons Harissa
- 190 ml bottle Pomegranate Juice, not sweetened
- 100 gram pack Pomegranate Seeds
- 100 gram pack toasted Flaked Almonds
- Small Pack Mint, chopped
Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
Pomegranate Dark Chocolate Bites (thishealthytable.com)
- 2 1/2 cups Pomegranate Seeds
- 5.25 ounces High-Quality Dark Chocolate
- 1 tablespoon Sea Salt
- Across 12 muffin cups, sprinkle a single layer of pomegranate seeds.
- Melt the dark chocolate in a small bowl in the microwave. Check often to make sure it’s not burning.
- Add the melted dark chocolate to a piping bag or plastic bag. Snip off the end, so a small stream of chocolate can come out.
- Pipe a crisscross pattern of chocolate across the pomegranate seeds. Add another layer of pomegranate seeds, then more chocolate, and then the last layer of pomegranate seeds.
- Finish with a pinch of sea salt on each of the pomegranate chocolate bites.
- Refrigerate for at least one hour before serving. After removing from the fridge, serve immediately.
Pomegranate Martini (thespruceeats.com)
- 1 1/2 ounces Vodka
- 1/2 ounce Triple Sec
- 1 ounce Pomegranate Juice
- 1 splash Freshly Squeezed Lemon Juice
- Lemon Peel
Gather the ingredients.
In a cocktail shaker, pour the vodka, triple sec, pomegranate juice, and lemon juice. Fill with ice.
Shake well
Strain into a chilled cocktail glass
Garnish with a lemon peel
