Pomegranate is a plant originally from China that gives us an autumn fruit, which ripens between October and November, rich in beneficial properties for our body.
Inside the yellow-reddish rind of the fruit are enclosed the juicy seeds, ruby red, rich in vitamin C, vitamin K, Punic acid, antioxidants and phenols that make the pomegranate an excellent ally against the ailments of season and vitamin deficiencies but which also make it an excellent gastroprotector, antitumor, Antibacterial and vasoprotector.
A real gold mine of benefits, in conclusion. Too bad that, unlike what happens in Asia in the Middle East, the pomegranate we relegate to the decorative role of the garden, thanks to its beautiful orange flowers, but little considered and little consumed as a food.
Perhaps because we don’t really know how to eat it: what to do basically all those red and hard seeds?
We can of course consume them as they are, naturally, or add them to a fresh fruit salad to give it flavor and color, or even squeeze it with a centrifuge to obtain the precious juice to drink fresh or at room temperature, perhaps mixed with the juice of other fruits season.
Actually pomegranate is a very useful and versatile ingredient that we can use in the kitchen to enrich our dishes and make them attractive and appetizing.
Ever heard of pomegranate sauce, for example? There are different types and now we reveal all its secrets.
Table of Contents
– Sweet and sour pomegranate sauce for seconds of meat
It is prepared with a ripe pomegranate, a spoonful of sugar, 60 ml of red wine, salt, pepper and, only if necessary to thicken, a little potato starch.
Just shell the fruit, put the beans in a saucepan with the other ingredients and cook over low heat until the pomegranate has released its juice and the sauce has thickened.
Then pass the preparation through a sieve to remove any residues of the seeds that have not dissolved. You will have thus obtained a perfect accompaniment for all your meat dishes, capable of transforming an anonymous second into a great Gourmet dish.
– Delicate pomegranate sauce for fish seconds
This must be a sauce that does not cover the natural taste of the fish but that enhances it without overwhelming it. It is obtained simply by cooking the seeds of a pomegranate with 200 ml of water and a tablespoon of potato starch.
When cooked, blend the mixture in the mixer, adding salt, pepper and a few marjoram leaves to flavor the mixture.
You can replace the marjoram with thyme, parsley, chives or another aromatic plant to your taste.
– Pomegranate sauce with balsamic vinegar
A slightly more complex preparation than the previous ones but which will leave your guests delighted thanks to its unmistakable taste and its creamy consistency. It always starts from a ripe fruit that will be shelled to perfection. Keep half of the beans aside and centrifuge the other half to extract the juice.
Put a knob of butter in a pan and melt it, then add a finely chopped white onion and let it brown at low heat. At this point pour half a glass of white wine and a tablespoon of flour.
Cook for a few minutes, stirring gently, then add a glass of vegetable stock and the pomegranate juice previously centrifuged.
Cook again for a few minutes, so that the sauce thickens, then pour a teaspoon of balsamic vinegar and add the whole pomegranate grains that you have kept aside and which will serve as a garnish. The sauce should be served warm and is perfect to accompany roast beef or pork.
– Pomegranate mayonnaise
This recipe is truly amazing: a mayonnaise in the color of pomegranate that will enrich your favorite dishes with taste and color.
How is it prepared?
It’s simpler than you think. With a fork, beat an egg yolk with two or three tablespoons of pomegranate juice obtained by centrifuging the grains of the ripe fruit and at the same time pour the oil of seed seeds until obtaining the desired consistency.
Then add a few more tablespoons of pomegranate juice to make the mayonnaise even more red and tasty. If you like it you can add it to the sauce a tuft of chopped rocket end fine, a pinch of salt and freshly ground pepper. And if you think it’s over here, nothing could be more wrong! The pomegranate is an incredible ally also for preparing delicious, tasty and beautiful desserts. Seeing is believing.
– Chocolate mousse with pomegranate sauce
This is a truly spectacular dessert when served in single-portion glasses that enhance the contrast of colors. First prepare the mousse by chopping 170 g of dark chocolate and placing it in a large bowl. Heat 125 grams of milk adding 30 grams of icing sugar and stirring carefully to avoid lumps. When the milk is hot, pour it into the bowl with the chocolate and stir carefully so that the chocolate melts and the mixture is smooth and homogeneous.
Let cool and, in the meantime, whisk 250 g of fresh liquid cream and add it to the chocolate mixture, stirring carefully.
Now prepare the pomegranate sauce using a ripe fruit that you will need to spin to extract the juice (keep a few grains to be used as decoration). Then put 25 gr of brown sugar in a small saucepan with 25 grams of water and place over low heat, stirring constantly.
When the sugar has melted pour the juice of half a lemon and a teaspoon of cornstarch and leave to set for a few minutes over low heat. Then add the pomegranate juice and let it cool. Now make the glasses by filling them in three quarters with the chocolate mousse and pouring over the pomegranate sauce and a few whole grains. Let the dessert rest in the fridge at least an hour before serving.
The chocolate mousse can also be replaced by custard, or a ricotta or mascarpone cream, depending on your taste. And finally, a real treat, a versatile and transformative sauce to combine with both sweet and savory dishes.
– Middle Eastern pomegranate sauce
A preparation that, with a few tricks, turns from the appetizer to the dessert, in a mix of truly unusual flavors. For the base of the sauce, simply use the juice of a ripe pomegranate which you will mix in a bowl together with a handful of powdered chia seeds and some chopped orange peel.
Put the mixture thus obtained to rest in the fridge for a night so that the chia absorbs the pomegranate juice and the sauce takes on the consistency of a jelly. At this point you can add oil, pepper and salt to obtain a sauce suitable to accompany seasoned cheeses, to dress a salad or to spread croutons or canapes for an appetizer.
Instead, you can add minced or flaked nuts, such as unsalted almonds or pistachios, or raisins to accompany a dessert such as a mousse, a cream, a pudding, a panna cotta or ice cream.
Now are you still sure you don’t know how to use the pomegranate in the kitchen?