6 delicious ways to use Pomegranate

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

Pomegranate Chilli 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

Quinoa, pomegranate and spinach 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

Anar Hummus

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

Corn and Pomegranate parcels

 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

Fish in green curry with mango pomegranate salsa

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.

Sago pudding with Pomegranate

 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!