Pomegranates are as good for you as they are beautiful. Who can resist those jeweled ruby seeds that turn any dish into a work of art? When you start to see them in stores stock up! They are in season October-February depending on your area. When choosing pomegranates, select fruits that are deep red, and are heavy for their size. They can be a bit of work to seed, but I’ve found the best way is to fill a bowl with water, and tap the cut halves under the surface with the back of a spoon to release the arils without the juice getting everywhere. Most grocers have prepackaged options in the shortcut chef section of the store if the thought of cracking one open is just too daunting.
An article written by the University of Florida shows pomegranates to be naturally anti-inflammatory, and effective for arthritis, helpful in improving cardiovascular health, and slowing cancer growth. Other research suggests pomegranate juice to be better than cranberry for those with a history of kidney stones. Along with being a great source of vitamin B and C, Pomegranate seeds are also lower on the glycemic index, making them a good choice for diabetics.
Pomegranate seeds are delicious in both savory, and sweet preparations. They provide a sweet burst of flavor to salads, and a lovely fresh crunch sprinkled on to roasted vegetables. Thought you hated Brussel sprouts? Try them roasted, and topped with pomegranate seeds for a heavenly side dish. Add them to a parfait layered with granola, and creamy greek yogurt to give your next brunch that wow factor. Swap the usual applesauce for pomegranate when making pork chops, and you may never go back! Take advantage of this seasonal superfood to add over the top flavor to your recipes, while fueling your body with powerful antioxidants.