How To Peel + Enjoy A Pomegranate
It is the season for pomegranate and to enjoy these wonderful antioxidant rich ruby red jewels in a variety of healthy meals. Think baby spinach leaves topped with Persian feta, pistachio, figs and a generous scattering of pomegranate, maybe a muhammara dip made from pomegranate, roasted red capsicum and walnuts served with crunchy raw vegetable crudities or a refreshing salsa made from pomegranate, orange, lemon and coriander you can spoon over grilled organic chicken, rare roast beef or vegetable tagine. The possibilities are endless and personally, I just love to eat them straight enjoying their natural delicious flavour.
What’s good about them:
They are high in antioxidants, especially C that can help support your immune system, also high in fibre for healthy digestion. Studies show pomegranate could also be beneficial to helping reduce cholesterol as well as having anti-inflamatory properties.
STEP 1: PLACE THE WHOLE POMEGRANATE ONTO A WORKING BENCH (see picture below)
STEP 2: TRIM OFF THE TOP AND BOTTOM ENDS SO THAT YOUR POMEGRANATE SITS NEATLY:
Make sure the crown end is on top.
STEP 3: REMOVE THE SKIN:
The skin is tough so it needs to be removed with a knife. You can do this a little like peeling an apple all the way around or like you would an orange from top to bottom.
The skin is also thin so try not to damage the exposed jewels of pomegranate underneath the skin.
STEP 4: REMOVE THE CENTRE CORE:
Insert a small knife into the centre core and remove it, the pomegranate may also split at this stage but this is ok.
STEP 5: PULL APART THE POMEGRANATE:
Just like you would an orange or mandarine. The gory of the jewels will be exposed so you can eat and enjoy.
Add pomegranate seeds to a leafy green salad made with baby spinach, pistachio and Persian feta, serve with pomegranate dressing.
Sprinkle pomegranate over your next bircher muesli
Add to quinoa and oven roasted vegetables or a Detox energy salad.
Make a salsa from fresh pomegranate jewels, lemon, honey, cold pressed olive oil and coriander. Spoon over grilled chicken, rare roast beef or oven roasted cinnamon pumpkin.
Add pomegranate to a power smoothie or fresh juice.
Nutritional info: 100 g edible portion of pomegranate jewels
Protein: 1.9 g
Total fat: 1 g
Carbs: 13.5 g
fibre: 3.5 g
sodium: 4 g