Blog Article

The Pomegranate; not just a pretty face

One of the food trends in recent years thanks mainly to Israeli-born British chef Yotam Ottolenghi, has been the inclusion of an ancient fruit in recipes; the pomegranate. 

This exotic ingredient has been cultivated for hundred’s of years in Mediterranean and Middle Eastern regions. Yotam’s cooking has shown how vegetables, grains and fruits can be incorporated into our home cooking, often being the ‘stars’ on the plate. 

The pomegranates tangy, sweet/sour flavour and liquid filled arils release their juice like natures popping candy.

Now grown commercially in WA, making the fruit more readily available to us, the pomegranate is in season through March to May.

The fresh seeds explode with flavour unlike the frozen ones I once bought from the supermarket – never again! 

When preparing, don’t be tempted to plunge the cut fruit into water as the precious juice is lost and the flavour diluted. Watch the video above on preparing fresh pomegranate to retain maximum flavour.

Not only do they taste wonderful but they’re packed full of nutrients. The red colour is created by powerful antioxidants called polyphenols, anti-oxidants assist with removal of free radicals, protect our cells and reduce inflammation.  

You’ll also get a good hit of Vitamin C from the fresh juice (bottled juice may have been pasturised and so have lost much of it’s health giving properties). So the best way to eat Pomegranates is to remove the seeds and eat raw from your hand, or add whole to create beautiful salads and more, giving you the much needed fibre and all the nutrients from this pretty gift from mother nature.

Recipes using Pomegranate on Matters of Taste’s Collective include but not limited to : Hayley’s Rainbow Salad, Baked Brie Pomegranate and Coriander Seeds, Middle Eastern Beef Salad and Foundation Grain Salad.