The rediscovery of pomegranate may have died down in the past few years, however this ancient antioxidant can’t be denied its health benefits which is all the reason why we should continue to pursue this forgotten fruit in our diets. The juice alone may be effective in reducing heart disease, lowering blood pressure, and inhibiting viral infections- not to mention all the iron, calcium, and vitamin c packed inside of a single serving.
Ancient Egyptians considered the pomegranate as a symbol of prosperity and ambition. In Greek mythology, the pomegranate was given to new homeowners as symbol of good luck. And in the Judaism faith, the pomegranate symbolizes fruitfulness because of its abundance of seeds. There are many other cultures that favor this fruit with high regard. In correlation to its medicinal purposes, there are just as many culinary uses.
Besides smoothies and salads, the pomegranate can also inhibit immense flavors when paired with various meats, chocolates, herbs and vegetables. Here are (5) new recipes using the pomegranate in ways you would never think it could be complemented.
Grilled Shrimp with Pomegranate Salsa
- 1/3 medium red onion, minced
- 1 jalapeno, minced, seeds and all
- handful of fresh cilantro, chopped
- seeds from one pomegranate
- juice of 1 lime
- pinch of salt
16 medium shrimp (peeled, deveined, with tails on)
1 lime (cut into thin wedges)
juice of 1 lime
chipotle chili powder
salt and fresh cracked pepper
- If you are using wooden skewers, soak them in cold water while you prep everything,
- Thread shrimp and lime wedges alternately on each skewer.
- Brush the skewers lightly with olive oil, and sprinkle with salt, pepper, and the chili powder, on both sides.
- Pre heat a grill pan until quite hot. Cook the skewers for about 2 minutes on the first side, and a minute or so on the second side, just until the shrimp are done.
- As you take the shrimp off the grill, give it a good squeeze of lime juice, and serve the shrimp immediately, over a bed of lettuce with the salsa on the side.
- To make the salsa, combine all the ingredients and mix. Taste to adjust the amount of lime juice.
Lamb Chops with Pomegranate Relish
via Bon Appetit
- 1/2 cup pomegranate seeds
- 1/4 cup chopped black olives
- 1/4 cup crumbled feta
- 1/4 cup + 2 tbsp olive oil
- 2 tbsp freshly chopped flat leaf parsley
- Salt and freshly ground black pepper
- 2 tsp crushed fennel seeds
- 8 lamb chops
1. Prepare grill or pan for medium high heat.
2. Mix pomegranate seeds, olives, feta, 1/4 cup olive oil, and parsley in a bowl; season with salt and pepper.
3. Rub lamb chops with remaining 2 tbsp of oil then add fennel.
4. Season chops with salt and pepper and grill to desired doneness.
5. Serve with relish.
Warm Butternut Squash Salad with Pomegranate, Poppy Seeds, and Kale
via the glow within
- 1 small butternut squash
- 1 tbsp coconut oil
- 4 tbsp of poppy seeds
- 2 cloves of garlic
- 2 handfuls of kale
- 1/2 lemon (juiced)
- 1 red onion
- sea salt (few pinches)
- maple syrup
1. Preheat the over to 400 degrees. Peel the squash and scoop out the seeds. Cut the squash lengthways and again into quarters.
2. Dress with the coconut oil, minced garlic, poppy seeds, and sea salt. Roast until tender (30-40 mins).
3. While the squash is cooking, place the kale into a large mixing bowl and add the lemon juice plus a pinch of sea salt. Massage into the kale until it wilts and set aside.
4. Remove the pomegranate seeds and set aside.
5. Once the squash has completed roasting, let cool for 5 mins. Add to kale and mix. Toss with sliced onion, pomegranate, maple syrup, and poppy seeds. Garnish with lemon zest. Season to taste before serving.
Dark Chocolate Bark with Pomegranate Seeds and Sea Salt
- 5 ounces of dark bittersweet chocolate
- 2 tbsp of crystallized ginger (minced)
- 1 cup of pomegranate seeds
- 1 tsp sea salt
- Fit a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
- Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining pomegranate seeds and sea salt.
- Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it’s made, otherwise condensation may form on the surface.
Pomegranate & Rosemary Spritzer
- 1 bottle prosecco
- 2 ounces peach schnapps
- 4 teaspoons fresh squeezed lemon juice
- 4 ounces pom juice
- 1 small bottle mango flavored soda water
- 6-8 sprigs rosemary
- 1 fresh pomegranate
- 1/2 cup sugar
- 1 cup water
- Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil.
- Add sugar to boiling water and stir until sugar dissolves.
- Remove from heat, strain rosemary leaves and set to cool.
- Clean and de-seed pomegranate. Set seeds aside.
- Pour Prosecco evenly into 4 cocktail glasses.
- Add .5 ounces of peach schnapps, .5 ounces rosemary simple syrup, 1 teaspoon lemon juice, 1 ounce pom juice and a splash of mango soda water to each glass and stir.
- Add 1 tablespoon of pomegranate seeds to each glass.
- Allow the pomegranate seeds time to float to the top of the glass and garnish with 1 sprig of rosemary.