Originally harvested from a seasonal shrub in the region between Iran and Southern India, this crowned red fruit has become popular around the world. In recent years, the juice has been marketed as a natural, antioxidant-rich alternative to other sugary drinks. Pomegranates also feature in traditional recipes from Pakistan, India, Iran, Turkey and Greece. These dishes often use the fruit’s juice in syrups, wines, liqueurs and sauces, while the brightly colored seeds dot salads, meats and desserts.
Although many cultures have long appreciated the pomegranate, recent research has shined a spotlight on its health advantages. Both pomegranate juice and seeds fight back against free radicals – in fact, commercial pomegranate juice contains three times more antioxidants than either red wine or green tea. This also reduces inflammation and helps regulate cell growth. Eating just a handful (64g) of pomegranate seeds (called arils) provides 14% of your daily recommended fiber, which is great for digestion and gut health. Several studies have even suggested that drinking pomegranate juice can slow the progression of prostate cancer, making this fruit a hot topic in the medical research world.
Cooking with pomegranates
If you’ve never used pomegranate in the kitchen, you might want to follow this step-by-step tutorial on how to peel and open a pomegranate. The juice does stain clothing and linens, so be mindful when you’re cutting into the fruit. Once you’ve taken out the jewel-like arils, they can be mixed into salads, sprinkled over desserts, stirred into cocktails, and even blended into tart relishes or sweet glazes. And don’t forget to set aside a few for a fresh and juicy snack.
Embrace the nutritional benefits of the pomegranate by trying this beautiful two-ingredient Persian jeleh-ye anar – the perfect blend of sweet, tart, and tasteful to finish any meal.