Pomegranate Recipes

Pomegranate originated in Iran, but now grows in tropical and semi-tropical areas around the world. It comes from a tree – deciduous in colder climates, but evergreen in the tropics. It is one of those fruits that must be harvested when fully mature as it doesn’t ripen off the tree. About the same size as an orange it has a tough skin ranging from yellow through brown to bright red. This contains hundreds of tiny pinkish sacs full of juice and each with a tiny seed.

Pomegranate is used in both savoury and sweet recipes, and in India and China they use the dried seeds as a garnish. You can add the seeds to a fruit salad where they glow like gems. Try using it in place of citrus juices in marinades. Here are a couple of recipes that feature the pomegranate.

Pomegranate Salsa Recipe
This is a delicious side dish on a hot summer day. Serves 4

A small melon or slice of water melon.
One pomegranate
Cherry tomatoes
A tablespoon of mint leaves, roughly chopped
A small chilli, deseeded and chopped finely.

The method is simple if rather juicy. Just deseed the melon, peel and cut in chunks. Separate out the seeds from the pomegranate, reserving the juice.
Quarter the tomatoes. Combine all in a large bowl.

Ginger and Pomegranate Relish Recipe
About 1 ½ cups of pomegranate seeds (from 2 fruit) plus 2 tablespoons of the juice
I tablespoon of marmalade
A dessert spoon of grated fresh ginger or a teaspoon of dried ginger.
A pinch of salt.

Combine. Serve with cold meat or freshly roasted meat dishes.