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What you can prepare from pomegranates

They are perfect just the way they are, but what if you took even more advantage of their rich, savory taste? Here are some great ideas to enjoy pomegranates more often.

Pomegranates are rich in dietary fiber and essential nutrients, from vitamins A and C to folic acid and potassium, and swallowing the seeds implies an important intake of unsaturated fatty acids, such as the Omega 5 punic acid (also known as Trichosanic acid) – a bioactive compound with huge potential for health.

Therefore, to reap the benefits of this superfruit, it is ideal to consume it fresh, rather than juiced, or freshly squeezed (discarding the seeds).

How do you choose the perfect pomegranate?

Basically, you cannot go wrong with this fruit, but there are a few secrets. The tougher it is on the outside, and the heavier it seems for its size, the juicier it is; you cannot go wrong if you choose pomegranates by size. Ideally, there should be no cracks or spots on the skin, which can vary from bright pink to brick red (by the way, the color is related to the variety rather than the ripeness of the fruit).

The only inconvenience that this fruit presents could be related to cleaning the stones, but there are several techniques by which you can easily separate the stones. The classic method involves notching the skin and extracting the kernels by hand. Another option is cutting the fruit in half and then holding half of the fruit over a bowl and gently beating it with a spatula until all the seeds fall out. Do not forget that the remains of the pomegranate, the peel, and the white skin, are rich in polyphenols, and can be used to prepare teas or decoctions.

Once the fruit is cleaned, you can add the seeds to salads, yogurt with muesli, or baked goods (for example, baked eggplants with cheeses or halloumi with dehydrated tomatoes). You can decorate a cheese-cake, or the famous Pavlova, or enrich a cup of sparkling wine with its flavor.

For salads, pomegranates can be the basis of a delicious vinaigrette; you need a few tablespoons of freshly squeezed pomegranate juice, 5 tablespoons of olive oil, a tablespoon of balsamic vinegar, a teaspoon of honey, a cup of finely chopped parsley, a handful of chopped chives, and salt to taste. Add a teaspoon of Dijon mustard as well, especially if your salad also contains cooked meat. Leftover dressing can be refrigerated for up to two weeks in a sealed container, so feel free to make larger quantities when you have the chance.

Another long-term option is to preserve pomegranates in syrup form (by boiling a liter of juice to a cup of sugar) that you always have on hand when preparing sauces for salads, steak, or dessert.

Pomegranates go wonderfully with meat dishes – especially red meat, giving flavor to marinades, sauces, or glazes for steak. To marinate the meat, mix 1/2 cup pomegranate juice with 1/4 cup red wine vinegar and the same amount of extra virgin olive oil, add 2-3 crushed garlic cloves, then sprinkle it with 2 teaspoons fresh rosemary leaves (or other aromatic herbs of your choice). Leave the meat completely immersed in this mixture overnight, and you will enjoy a steak that is more tender and tastier than ever.