Pomegranates
Guiding Stars rating: 3 stars
by Mary Snell, Director of Nutrition and Wellness, Marsh Supermarkets
In ancient cultures,
pomegranates were a symbol
of health, fertility and eternal
life. Its juice was used for
everything from a treatment
for upset stomach to a cure
for leprosy. Fast forward to
today and we still find that
pomegranate juice is heavily
marketed for its healthful
benefits. Thanks to the
polyphenol pigments found in
these colorful bright red fruits,
pomegranate extract has been
shown to have a protective
effect against cancers of
the breast, colon, lung and
prostate.
The pomegranate has a
leathery rind that when ripe
has a deep rosy color with a
small crown on the top. Inside
it is nearly hollow, with white
pith that cradles hundreds of
brilliant red seed sacs bursting
with tangy sweet juice,
adding crunch and zest to
desserts, salads or soups. One
pomegranate provides about
100 calories and is relatively
rich in vitamin C.
Breaking apart a
pomegranate can be tricky.
Score the rind several times,
then use your hands to break
apart the fruit and gently
coax the crimson clusters
free. You can press the seed
sacs into juice if you’d like but
it’s easier to buy processed
pomegranate juice. But be
warned—pomegranate juice is
often sweetened and watered
down.
Pineapple Orange
Pomegranate Relish
For a taste of the tropics, use this relish
on top of pork tenderloin, chicken breasts
or grilled seafood.
Ingredients:
1 cup pineapple juice
½ cup orange juice
¼ cup olive oil
1 cup crushed pineapple
1 cup pomegranate seeds
½ cup finely chopped scallion
Salt and pepper
Directions:
In a stockpot, bring the pineapple juice,
orange juice, olive oil, and crushed
pineapple to a boil. Reduce the heat and
simmer for 20 minutes. Remove from
heat and stir in the pomegranate seeds,
scallion, and salt and pepper to taste.
Refrigerate until ready to use.