As Americans continue their search for healthful, flavorful ingredients to enliven foods and drinks, the spotlight has focused recently on pomegranates. Because they are high in polyphenols, a glass of the juice daily may reduce the risk of cardiovascular disease. And like bananas, pomegranates contain high amounts of potassium that helps combat hypertension.
by Joanna Pruess
For years, the leathery, red-skinned fruit, with its countless seeds, was primarily known as the main ingredient in grenadine. Today, however, the market is awash in pomegranate juices—some alone, some in concert with other fruits—that can vary from all-natural and less sweet to highly sugared versions. These juices can be used to add a fresh taste to vinaigrettes and sauces.
Less familiar is the intensely tart-sweet tasting dark red pomegranate molasses sold in Middle Eastern grocery stores and some specialty markets. It is essential in m’hummara, an addicting Middle Eastern dip and it imparts a tangy, lush flavor to stews and soups, as well.
But don’t forget those shiny garnet-colored seeds. Scatter these little jewels on a salad as an eye-catching garnish or add them to sautéed vegetables. Pomegranates have the power to seduce your customers.