Seasonal Superfood: The Pomegranate

The humble, luscious pomegranate is one of the latest fruits to join the “superfoods” health craze. Pomegranate products are finding their way to supermarket shelves and contemporary menus across the globe. Chefs are capitalizing on the popularity of the fruit and its plentifulness in Egypt. With bottled pomegranate juice , recipes calling for the ruby-jeweled fruit can be used year-round.

Why the latest craze about pomegranate? According to market research posted on the internet, consumers are more adventurous than ever about tasting new, exotic flavors in their search for superfoods, that is, whole foods packed with nutrients. People are in search of a diverse range of foods, believing that variety is key to maintaining a healthy diet. Pomegranate is the "superfood du jour", and is gaining considerable attention in industry and consumer circles.

Since ancient times, the pomegranate has symbolized wealth and fertility, and often appeared in art and literature. In Greek mythology, the pomegranate is mentioned in the myth of Persephone, the Greek goddess of the underworld who ate pomegranate seeds and for that was condemned to return to Hades for six months of every year, giving the earth its autumn and winter. Some scholars even propose that it was the pomegranate, not the apple, that was the original “forbidden fruit” of the garden of Eden.

Pomegranates are native to southeastern Europe and Asia and were grown in ancient Egypt, Babylon, India and Iran, where they were valued for their healthy dietetic and medicinal properties. Later cultivated extensively in Spain, pomegranates moved with missionaries into Mexico and California in the 16th century. The pomegranate has a long history of use as a folk medicine in the Middle East, Iran and India. Researchers have now found that components of the fruit could be effective in fighting disease and slowing aging. The studies found evidence that pomegranates contain higher levels of flavonoids, antioxidants that are believed to have a beneficial effect in combating cancer and the hardening of the arteries, as well as reversing the aging process at the cellular level.

The fruit can be processed into juice, syrup and jams or consumed fresh in salads, cocktails and desserts for instance. Pomegranate can also be cooked as an accompaniment to the main course or used as a garnish or in sauces. The colorful seeds with bright red pulp around them can be added to fruit salad for a touch of color and flavor (some diners eat the pulp from the seeds and then discard the seeds on the side of the plate). In salads, the bright red pomegranate serves to brighten up the plate, as well as adding a tart & crunchy taste. Among the countless recipes ideas that combine the flavor of pomegranate are: borsch (a thick vegetable soup made with red beets ) with pomegranate syrup; pomegranate Tabbouleh or Fattoush; chicken livers in pomegranate juice; roasted duck with pomegranate sauce, figs poached in pomegranate juice; an assortment of drinks and cocktails; and a dip made of red pepper, walnut and pomegranate syrup. Pomegranate is also popular as an ingredient in meat and poultry marinades (with cilantro and scallions for example), or can be added fresh in finished dish.

This article first appeared in Chef's Corner Issue 51