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Pomegranates | |
Health Benefits of Pomegranates
From Wikipedia
Pomegranates are high in polyphenols. The most abundant polyphenols in pomegranate are hydrolysable tannins, particularly punicalagins, which have been shown in many peer-reviewed research publications to be the superior antioxidant responsible for the free-radical scavenging ability of pomegranate juice.
Many food and dietary supplement makers have found the advantages of using pomegranate extracts instead of the juice (which has no sugar, calories, or additives) as healthy ingredients in their products. As far as pomegranate extracts go, however, it may be advisable to stick with ingredients standardized to native constituents, as these are absorbed into the body, and have benefits backed by clinical research.
Many pomegranate extracts are essentially ellagic acid, which is largely a by-product of the juice extraction process, and is not absorbed into the body. Other pomegranate extracts are described as 'punicosides', a new term invented by a clever marketing team and not found in any peer-reviewed journals. It may be advisable to look for finished products which have pomegranate ingredients that are backed by their own clinical science, standardized to punicalagins, and are of reputable quality.
The juice of the pomegranate has been tested in several human clinicals as effective in reducing several heart risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation, all of which are steps in atherosclerosis and heart disease. Tannins have been identified as the primary components responsible for the reduction of oxidative states which lead to these risk factors. Pomegranate juice has recently been tested for its efficacy against prostate cancer.
Pomegranates and Symbolism
Judaism and the Bible
Exodus chapter 28:33-34 directed that images of pomegranates be woven onto the borders of Hebrew priestly robes. 1 Kings chapter 7:13-22 describes pomegrantes depicted in the temple King Solomon built in Jerusalem. Jewish tradition teaches that the pomegranate is a symbol for righteousness, because it is said to have 613 seeds which corresponds with the 613 mitzvot or commandments of the Torah. For this reason and others many Jews eat pomegranates on Rosh Hashanah and Sukkot.
POMEGRANATE RECIPES
Description: A fruit about the size of an orange with a thin hard red skin. Inside are hundreds of seeds, each surrounded by juicy translucent red pulp. The seeds and their pulp are the edible portion of the fruit.
Basic Preparation: Remove the juicy seeds without smashing them. Slice off the stem of the fruit. Then make four cuts through the skin to break the fruit into quarters. Remove the seeds from each quarter with your fingers. You may find it helpful to immerse the fruit in water as you nudge out the seeds -- the seeds will sink and the fleshy inedible parts will float.
Pomegranate Punch without Alcohol
1 cup pomegranate juice
1 cup orange juice
1/4 cup lemon juice
2 cups water
1 cup sugar
1 quart gingerale
Have all ingredients chilled. Dissolve sugar in water and combine with pomegranate, orange and lemon juice. Add gingerale and serve. (More sugar may be added as needed; pineapple juice also is a good ingredient).
Pomegranate Punch with Alcohol
1 quart pomegranate juice
2 quarts of carbonated water
1 pint vodka (an aged blended whiskey may be substituted)
Juice of 1 lemon
Combine ingredients and sweeten to taste. Punch may be served hot or cold.
Pomegranate Syrup
Boil together 3 1/2 cups pomegranate juice, 1 teaspoon lemon juice, 1/3 teaspoon salt and 1/2 bottle liquid pectin. When mixture cannot be stirred down, add 5 1/2 cups sugar and boil for 5 or 6 minutes. Serve with pancakes and waffles.
Pomegranate Jelly
4 cups pomegranate juice
7 1/2 cups sugar
1 bottle commercial pectin
Measure sugar and juice into large saucepan and mix. Bring to boil over hottest fire and add pectin, stirring constantly. Bring to full boil (one that cannot be stirred down). Boil for 30 seconds. Remove from heat, skim and pour quickly into glasses. Add paraffin. Makes about 11- 6 oz. glasses.
Roasted Pomegranate Chicken
Crab and Salmon Ring With Pomegranate Seeds
Fresh Pomegranate Chutney
Frozen Flower Bowl with Fruit Salad
Ginger Orange Pomegranate Relish
Homemade Grenadine
Lamb Stew With Chestnuts And Pomegranates
Pomegranate Ariel
Pomegranate Cake
Pomegranate Ginger Muffins
Pomegranate Honey Roasted Game Hens
Pomegranate Jelly
Pomegranate Lamb
Pomegranate Lamb Kabobs
Pomegranate Port Vinaigrette
Pomegranate Pound Cake
Pomegranate Soup
Pomegranate Tapioca
Pomegranate Vinegar
Ricotta Cheesecake with Pomegranate Sauce
Roasted Pomegranate Chicken
Spiced Apple Napoleons with Pomegranate Caramel Sauce
Sticky Red Wings
Thanksgiving Turkey-Pomegranate Salad
Pomegranate Recipe Sites
Egg Beater
The Food Whore
Pomegranate Hazelnut Cheesecake on Brownie Points
Pomegranate Wine on BoomerBlog
SFist
Quince-Pomegranate Cranberry Compote on Seattle Bon Vivant
Baby Pomegranate Pavlovas on Lex Culinaria
Pomegranate Granita on Too Many Chefs.
Pomegranate Council Recipes
Pomegranate Recipes on Starchefs
The Seasonal Chef - The Many Uses of Pomegranate Juice, including
- Juicing Pomegranates
- Pomegranate ‘Granita’
- Pomegranate Syrup
- Pomegranate Molasses
- Sweet and Sour Greens with Quince and Pomegranate
- Practically Turkey Fesenjan
Pomegranates.org - Tempting your tastebuds with assored recipes.
POM Wonderful - Recipes for appetizers, smoothies, entrees, desserts, cocktails, and more, even decorations.
FROM JERRY M. PARSONS, Ph.D.; Professor and Horticulturist, Texas Cooperative Extension
http://aggie-horticulture.tamu.edu/
If you have pomegranates in your yard, you'll want to juice some of them to make into punch or jelly or syrup.
The seeds and crimson pulp around them may also be added to fruit salad for a touch of color and flavor. Diners eat the pulp from the seeds and then discard the seeds on the side of the plate!
To extract the juice, separate and crush the edible portion of ripe pomegranates (do not remove seeds at this point). Place fruit in jelly cloth or bag and squeeze out the juice, or cut the fruit in quarters and juice with orange juicer, taking out the seeds.
The juice can be frozen in 1/2 pint or 1 pint containers, to make into punch later on.
