The nectar of the gods; the ancient symbol of fertility and abundance; the sweet and slightly sharp elixir; the antioxidant rich super food…. Oh pomegranate…how I love you!
Pomegranates are in season! This is my favorite time of year, when so many wonderful foods are in season. According to Greek mythology and the story of Persephone, the pomegranate actually has a responsible part in creating the seasons. The story goes that while Persephone, the daughter of Zeus and Demeter, was in the underworld, having been kidnapped by Hades, she ate six seeds of a pomegranate. Eating these seeds forced her to stay in the underworld to be the wife of Hades six months out of each year, in which time everything would die because of the sadness her mother Demeter felt. The other six months would be lush and beautiful because of the happiness Persephone and her mother had when she came up from the underworld to be with her mother again. Thus, the seasons were born.
Pomegranates have always been popular for their antioxidant components and health properties in regions of India, Iran, Spain and Latin America, and have recently caught on in popularity here in the US, most notably by the makers of POM Wonderful ® brand pomegranate juice. This magical fruit originated in Iran, then spread to India before being introduced to Spain, then Latin America and California. Pomegranates have been used medicinally in Ayurvedic medicine as a remedy for parasites, to assist in dental issues, lower blood pressure, prevent cancer and promote fertility. They also have a healthy dose of folic acid to assist in conception and growing a healthy baby.
Pomegranates are an excellent source of vitamins C and K, and serve a swift kick of polyphenols, for antioxidant effects. The seeds have free radical scavenging potential and contain dietary fiber. Most people drink the juice and may not want to mess with the seeds, as they seem difficult to extract. However, the seeds are where the fun, beauty and creativity in a recipe can be. They are not that hard to deseed if you follow these instructions. I like to put the juicy seeds in any type of salad or dish that could use a crunch and slightly sweet flavor. They pair great with walnuts and olives as well as cabbage and lime.
This recipe looks like an odd combination but the flavors together are perfect. This is a beautiful, festive and unusual dish.
Ingredients:
2 pomegranates
1 cup pitted and coarsely chopped green olives
1 bunch cilantro, chopped
2-3 shallots, chopped
1 cup coarsely chopped walnuts
4 tsp lemon juice
3 tbsp olive oil
1/2 tsp dried hot chili flakes
sea salt to taste
Instructions:
1. Cut tops off pomegranates and pull apart. Remove seeds and discard pith.
2. Put seeds in bowl and add olives, cilantro, shallots and walnuts.
3. Make piquant dressing with remaining ingredients.
4. Pour over salad, toss and serve.