Pomegranates are a staple in Middle Eastern cuisines. In recent times, they have become very popular in Western recipes. The seeds of the pomegranates have a sweet-tart flavour and provide a delicious accent to all foods.
The seeds are called arils. The arils contain Vitamin C and high levels of antioxidants – even more so than blueberries or red wine. But it takes a bit of work to get at them: they’re tightly packed among sections of white membrane that is quite bitter.
De-seeding a pomegranate is difficult and messy. It is very difficult to remove the red stains from counter tops or clothing. Extra care should be taken when attempting to remove the seeds. Cut off the top of the fruit with a knife and score the skin into sections. Place the scored sections in a bowl of cold water and break it apart with your hands, releasing the seeds, the arils, with your fingers as you go. The seeds will sink to the bottom of the bowl, but the skin and membranes will float to the top.
A great salad recipe is as follows:
1. Cook quinoa 300g as per the directions on the package.
2. Add the following ingredients:
1 red onion 85g raisins 100g feta cheese 200g pomegranate seeds 85g toasted pine nuts small amount of r, flat leaf parsley and mint chopped 3 lemons for juice 1tsp sugar