Hi and welcome to my new blog. This is my first blog post for which I have decided to feature one of my favorite fruits – the pomegranate. In the past week I have been photographing pomegranates and also experimenting with different recipes, one of which I have included in this post. Finally, I have made a short video where I demonstrate how to de-seed a pomegranate. Hope you enjoy! Atoosa
Pomegranates are one of the oldest known fruits and can be found in writings and artifacts of many cultures and religions. The pomegranate (punica granatum) is an original native to Persia. This nutrient dense, antioxidant rich fruit has been cherished as a symbol of health, fertility and eternal life.
Health Benefits of the Pomegranate
- Most powerful anti-oxidant of all fruits
- Potent anti-cancer and immune supporting effects
- Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease
- Lowers cholesterol and other cardiac risk factors
- Lowers blood pressure
- Shown to promote reversal of atherosclerotic plaque in human studies
- May have benefits to relieve or protect against depression and osteoporosis
- Full of vitamin C and potassium
- improvs blood flow to the heart and a lower risk of heart attack
Studies show that the pomegranate is one of the most powerful, nutrient dense foods for overall good health. Clinical test have shown a correlation between pomegranate compounds and their positive effect on cardiovascular, nervous, and skeletal health.
Ok, now for the tricky part, which is the process of de-seeding a pomegranate. I thought I’d create and share a small video, which demonstrates one way to de-seed a pomegranate.
Once you have de-seeded your pomegranate there are many creative ways you can use it. I have included a refreshing salad that combines the sweetness of pomegranate seeds with onion, cucumber and seasoning.
POMEGRANATE, CUCUMBER AND MINT SALAD
This easy-to-make and colourful salad combines the complimentary flavours of cucumber, mint, red onion and pomegranate. I have used sumac for the dressing; sumac is a tangy, lemony spice that works really well in salads.
Preparation time: 15 mins
Cooking time: N/A
Vegetarian option: Yes
1 pomegranate, seeded
4 small or 1 large cucumber
¼ tsp dried mint
1 tbsp chopped fresh mint leaves
1 small red onion
1 lime, juiced
1 tsp extra virgin olive oil
a pinch of sumac
a pinch of golpar (optional)*
- Cut the cucumbers into slices (approximately 3mm), if you are using a large cucumber first cut it in half (lengthwise) and slice each half separately.
- Peel the onion and cut into fine slices (make onion rings).
- Add all the dressing ingredients together and mix well.
- Mix the salad ingredients and add the dressing (mix well). Add seasoning if needed and serve.
* You can find Golpar or Persian hogweed or Angelica powder online or in Persian supermarkets.