The simplest way to get the juicy, ruby red pearls of pomegranate out of their outer covering is to cut the fruit in half, use a wooden spoon to lightly tap the back and watch with delight as the pearls fall into a bowl below. Once that is done there are a number of ways in which you use the juicy fruit – besides popping them in your mouth of course. Take a look at 6 such simple recipes.
In a punchy drink
This recipe shows you how to spunk up something as simple as a fresh lime soda to turn it into a fancy and irresistible beverage. Pomegranate pearls don’t just add a lovely ruby red colour and refreshing taste, the sweetness also balances the with the surprise hit of chilli in the drink. Simple to make, but definitely packs a punch.
In a Salad
High protein quinoa, sweet pomegranate peals and fresh, tender spinach leaves studded with crunchy apple, onion and cucumber dices – this big salad is a small meal in itself. The apple cider dressing adds to the flavour profile of this fresh and ultra-nutritious salad. The burst of freshness as you bite into the pomegranate pearls is irreplaceable.
In a dip or chutney
While you could add a few pomegranate pearls to a variety of dips and chutneys to make them more spunky. Adding pomegranate to chickpeas while making a hummus is particularly brilliant. Besides adding a burst of colour and nutrition, pomegranates also adds hint of fruity sweetness – which goes perfectly well will the flavours of a classic hummus.
In a snack
This recipe is super simple to make and is perfect for when you want to serve fancy individual portions of a simple snack at a party. Sweet corn tossed with pomegranate pearls and other tangy condiments steamed and served in aluminum foil parcels.
In main course too
Using fruits in savoury main course dishes can be tricky but when used in the right combination and proportion, it can help elevate a simple dish, like it has in this case. Fillets of fish marinated in a spicy Thai curry paste, fried to perfection and served on a bed of tangy-sweet mango and pomegranate salsa. A must try.
..and dessert of course.
In this recipe pomegranate is used in a delicious way to add colour and a whole new freshness to a simple sago pudding. The intense flavours of reduced pomegranate juice, balances out creaminess of the coconut and sabudana pudding perfectly. Set in shot glasses it has a very contemporary presentation too!
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.