A little known fact here: November is National Pomegranate Month. Sounds good to me as this is the season to enjoy these gorgeous, ancient fruits. Packed with vitamin C, K, folate and potassium, the pomegranate is a true antioxidant superhero.
The rich color of their juicy red seeds (known as arils) means that they are high in a particular type of antioxidant called polyphenols. Three to be exact: tannins, anthocyanins, and ellagic acid. Polyphenols are important micronutrients that help delay the progression of certain cancers, diabetes and cardiovascular disease.
Did I mention that pomegranates are also delicious?
Eat the seeds on their own, toss them in a salad (love that), or juice them.If juicing, pulse only a few times and then use a fine mesh strainer. These are super seeds that really do love you back.
And now on to practical matters. There seems to be two camps with pomegranates. Those who dive in, red-stained fingers and all. And those who really can’t be bothered with the mess. If you fall into that second camp, maybe it’s time to have a rethink? Do you really want to miss out on so much goodness?
To help you out, I have included two links to show you simple ways to “de-seed” a pomegranate:
- Here’s a step-by-step guide from Simply Recipes. I love how she lays out each step so clearly. I’ve used this method and it works.
- Here are three ideas from Pomegranates.org, appropriately titled “3 Steps No Mess“.
Both sites have some great recipes as well. The sweet yet acidic quality of the pomegranate seeds can really add some nice flavor texture to typically savory food dishes. Simply Recipes shares, Persian Pomegranate Chicken (Fesenjan) and Pork Chops with a Pomegranate Glaze .
I was inspired to write this post as I’m still thinking about the flavors and colors from my recent trip to Marrakech. A bowl of fresh pomegranate seeds greeted me every morning at breakfast — an incredible treat that I’ll never forget.