Pomegranate Recipes

The pomegranate has a rich and interesting history. It originates in Persia and eventually ends up in America brought by the Spanish conquerors. The pomegranate has many seeds that are surrounded by a juice sac. So be prepared to work with these seeds when juicing pomegranates for recipes.

It will be this juice that will become the base ingredient for a variety of flavorings for sauces and different dishes. The whole seeds can also be eaten as a fresh fruit or used as a side dish. The French invented the original grenadine, which is a red syrup made from pomegranate. Grenadine is the flavoring and coloring used for drinks like Shirley Temple, as it is non-alcoholic. When using fresh pomegranate it will be worth working with the seeds. Studies have indicated that pomegranate juice may be helpful in fighting free radicals. It is also a good source of vitamin c.

To get started with a fresh pomegranate, first cut off the top of the fruit and divide it into sections. Then take out the juice bags or Airls and put them in water. Throw away everything else. The fruit is now ready to be used as a garnish in salads or eaten whole. To make pomegranate juice, simply place the Airls in a blender or food processor and run until liquid. Once you have the juice, you can make many dishes with it.

A simple salad dressing, for example, would be to take a cup of pomegranate seeds and put them in a blender. To this add half a cup of organic honey, half a cup of apple cider or other flavored vinegar and mix slowly with a cup of olive oil and mix well for a delicious salad dressing.