Long time ago we came across an ingredient that exists since the ancient times, probably long enough as well as the olive tree itself – that ingredient is pomegranate.
You see, we love to cook and every time we prepare a dish with friends, we get a thrill when friends ask “woa, what is that?” and my answer is “surprise, you will never guess it!”
One of the favorite Greek myths is about food. You see, the Greeks, in order to give a rational origin of the seasons, they explained that the goddess of springtime, Persephone, had eaten her way into a sad marriage.
Before her husband Hades, god of the underworld, had let her leave to rejoin her mother Demetra, goddess of the harvest, up in the sunny Earth, he had insisted that she share a pomegranate with him.
Without much thought, Persephone munched down five seeds, and off she went. But Hades was cleverer than this: “on every seed you have eaten, you will have to spend one month with me, in the underworld” he commanded. And so every winter, Persephone is under the Earth, and her mother is mourning her absence.
Whilst pomegranate was not good for Persephone, it is an antioxidant powerhouse for the rest of us.
Pomegranate has become an increasingly expensive fruit, mainly due to popularity as a superfruit (which as you have imagined by now, it exists since the ancient times) as well as its use as molasses (a syrup from concentrated pomegranate juice).
We at Urbangrains have used the fresh seeds (called the arils) to create a fantastic sauce, which you can use in many ways – and we have the top 5 we are using pomegranate:
1. Use it as a salad dressing – Instead of using fattening sauces such as Thousand Islands or mayonnaise, use your creativity to make an amazing, healthy vinaigrette from scratch, substituting juice or alternative oils. Pomegranate is a great option, since it adds a more complex acidity than lemon juice or vinegar. Simply whist with some extra virgin olive oil, and add to a green, leafy salad.
2. Brush it on meat as a glaze – Trying various recipes we found that pomegranate complements meat without adding too much sweetness.
3. Drizzle it over roasted vegetables – You don’t need a lot, but again, the acidity of this stuff is so good over grilled or roasted vegetables. Or whisk together with a touch of olive oil for a dressing and enjoy with a good wine.
4. Add it into dips and relishes – Simply add a drizzle of pomegranate to hummus, salsa or any other dip or relish that could use a little jolt of acidity or sweetness. We found that it adds depth and deliciousness to any Mediterranean dip!
5. If you use molasses, then mix it with ice cold water and make it a healthy drink; the sweet-sour taste of the pomegranate will quench your thirst and will give you a boost of antioxidants at the same time.
Questions? Post your comments below and let us know what you think! Do you use pomegranate on your recipes?