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Pomegranate – a seedy customer

Pomegranate – a seedy customer


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Success with a new plant is always pleasing, doubly so if that plant is edible. So, it is with great pride that I can announce that the small pomegranate tree, which lives in a big pot in the polytunnel, has set its first fruit. That’s only fruit in the singular, by the way, but it’s still cause for celebration, because getting pomegranates to fruit well in the UK is pretty marginal, even with a heated greenhouse.

The tree thrives in semi-arid regions with long hot summers and cool, rather than very cold, winters, though it is more cold hardy than citrus. It is thought to have originated in Iran but has long been naturalised round the Mediterranean basin and as far east as China. It pops up commonly in ancient near-eastern texts, including the Old Testament. When kept somewhere cool and dark, the fruit remains juicy for six months or so, which means that historically they have always been valued in hot climates and on long journeys. This longevity, coupled with the sheer number of seeds they contain (sometimes in excess of a thousand) makes them ripe for symbolic use and probably explains their association with various fertility cults in the ancient world.

A tree laden with fruit is quite an arresting sight. It’s not a large tree – often only around 3m in height – and whilst it does have attractive bark and foliage, its wild habit is quite scrubby, in a hawthorn kind of way, so to see one festooned with huge, gaudy red baubles seems a little improbable.

In truth, excited though I am, my baby has almost no chance of ripening, as fertilization to full ripeness takes between five and seven months and, despite this lovely late summer weather we’re having, it won’t stay warm long enough. Never mind, it was good to witness even the start of the process.

I thought a fruit had set last year but it fell off soon after fertilization, something that is common apparently in young trees, the result perhaps of over-watering or indeed over-fertilization. This specimen is five years old now, about the age when it should begin to bear fruit.

Even without successful fruiting, the plant is worth growing for the beautiful flowers alone, which are crimson, long-lasting and rather unusual-looking. The petals, delicate and crinkled like tissue paper, protrude from a waxy calyx that ultimately becomes the unmistakeable crown-shaped navel of the fruit. We get the English name pomegranate from shoehorning two Latin words together, one meaning fruit, the other seeds, which seems a fair enough description. The seeds, each one surrounded by edible pulp, glow like little jewels (try putting them in a bulgar salad) and yield sweet-sour juice. Sadly, I can’t see me rendering my crop down to make pomegranate molasses any time soon. The rest – the bitter white membrane that encloses the seeds and the leathery rind – is inedible.

I’m certainly no expert but it seems that you could grow one against a sunny sheltered wall in a mild area with some winter protection. Otherwise a large container in a conservatory or unheated greenhouse would work, though in the latter I would swaddle the tree with fleece for the winter months. I dare say there are readers out there living in a more favourable climate who can boast more impressive specimens than the one here.

You can find some of Jamie’s gorgeous pomegranate recipes right here.


Roasted cauliflower shawarma with pomegranate and tahina

This smoky, showstopping roasted cauliflower is the ultimate vegetarian centrepiece. The cauliflower is somthered and basted in warming shawarma-spiced butter and finished with tahina sauce, pomegranate and toasted pine nuts. Don't be put off by the lengthy method &ndash once you've made some of the sauces, you can keep them for next time.

Recipe from Berber & Q by Josh Katz (Ebury Press, £25).

Ingredients

  • 1 whole cauliflower
  • 1 whole cauliflower
  • 1 whole cauliflower
  • 4 tbsp tahina sauce
  • 1 tbsp pomegranate molasses
  • 1.5 tbsp pine nuts, toasted
  • 1 small green chilli, finely chopped
  • 2 tbsp pomegranate seeds
  • 1 tsp dried rose petals
  • 1 tbsp roughly chopped flat-leaf parsley
  • 1 glug extra virgin olive oil (optional)
  • 4 tbsp tahina sauce
  • 1 tbsp pomegranate molasses
  • 1.5 tbsp pine nuts, toasted
  • 1 small green chilli, finely chopped
  • 2 tbsp pomegranate seeds
  • 1 tsp dried rose petals
  • 1 tbsp roughly chopped flat-leaf parsley
  • 1 glug extra virgin olive oil (optional)
  • 4 tbsp tahina sauce
  • 1 tbsp pomegranate molasses
  • 1.5 tbsp pine nuts, toasted
  • 1 small green chilli, finely chopped
  • 2 tbsp pomegranate seeds
  • 1 tsp dried rose petals
  • 1 tbsp roughly chopped flat-leaf parsley
  • 1 glug extra virgin olive oil (optional)
  • 40 g unsalted butter, softened to room temperature
  • 1 lemon (juice only)
  • 1 garlic clove, minced
  • 1.5 tbsp finely chopped coriander
  • 1 tbsp ground cinnamon
  • 1 tbsp ground sumac
  • 1.5 tsp ground cumin
  • 0.5 tsp ground allspice
  • 1 pinch ground nutmeg
  • 1 pinch ground cardamom
  • 1.4 oz unsalted butter, softened to room temperature
  • 1 lemon (juice only)
  • 1 garlic clove, minced
  • 1.5 tbsp finely chopped coriander
  • 1 tbsp ground cinnamon
  • 1 tbsp ground sumac
  • 1.5 tsp ground cumin
  • 0.5 tsp ground allspice
  • 1 pinch ground nutmeg
  • 1 pinch ground cardamom
  • 1.4 oz unsalted butter, softened to room temperature
  • 1 lemon (juice only)
  • 1 garlic clove, minced
  • 1.5 tbsp finely chopped coriander
  • 1 tbsp ground cinnamon
  • 1 tbsp ground sumac
  • 1.5 tsp ground cumin
  • 0.5 tsp ground allspice
  • 1 pinch ground nutmeg
  • 1 pinch ground cardamom
  • 1 tbsp lemon juice (optional)
  • 1 garlic clove, minced (optional)
  • 100 ml iced water
  • 100 g tahini paste
  • 1 tbsp lemon juice (optional)
  • 1 garlic clove, minced (optional)
  • 3.5 fl oz iced water
  • 3.5 oz tahini paste
  • 1 tbsp lemon juice (optional)
  • 1 garlic clove, minced (optional)
  • 0.4 cup iced water
  • 3.5 oz tahini paste

Details

  • Cuisine: Middle Eastern
  • Recipe Type: Cauliflower
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. First make the tahina sauce. Pour the tahini paste into a bowl and add the lemon juice and garlic (if using). Gradually whisk in the iced water, bit by bit, as you pour.
  2. The tahini will thicken at first to a very coarse paste, but will loosen to form a thick sauce with the consistency of honey as you add more of the iced water. Season with salt to taste.
  3. Alternatively, you can blitz the tahini in a food processor or whisk together using a stand mixer, adding the water gradually to combine.
  4. Next, make the shawarma-spiced butter. Combine all the ingredients in a stand mixer and mix using the paddle attachment. In the absence of a mixer, whisk in a large bowl until thoroughly incorporated.
  5. The butter should be aerated, slightly stiff and one colour (as opposed to streaked). Set aside until needed. It can be kept in the fridge for several weeks, but must be brought to room temperature before being used.
  6. For the cauliflower, trim some of the outer leaves, but leave some stragglers left behind &ndash they taste delicious and look great when burnt and crisped.
  7. Set a large saucepan of salted water on high heat, cover with a lid and bring the water up to the boil. Once the water is boiling, gently lower the cauliflower into the pan, being careful not to let it drop from a height and thereby avoiding the potential of burning yourself with the splash-back of boiling water, which nobody wants, least of all you.
  8. Bring the water back to the boil, then turn the heat down to medium so the water has a gentle roll. The intention is to par-cook the cauliflower before finishing it in the oven or on the barbecue.
  9. It should be removed from the water when tender to a knife, yet retain some resistance &ndash &lsquoal dente&rsquo, as they say. It&rsquos important not to overcook the cauliflower. Much like pasta or a lovely piece of steak, cauliflower doesn&rsquot like being cooked for too long. We&rsquove found it to take 7 minutes from when the water comes back to the boil.
  10. Set the cauliflower on a cooling rack over a roasting tray and allow to drip-dry. Brush liberally all over with the spiced butter, and where possible, try and get beneath the floret canopy to reach the inner sections. Retain some of the butter for brushing at a later stage. Season generously with salt and pepper.
  11. Preheat the oven to its highest setting (240°C/460°F/gas mark 9) and blast the cauliflower for 5&ndash7 minutes, until blackened all over. You want it to lightly char, not to form an acrid burnt crust.
  12. Once sufficiently oven-roasted, transfer it to finish on the barbecue for a few minutes (if you have one going) for a final hit of smokiness, basting it periodically with any leftover butter.
  13. Transfer to a serving plate. Spoon over the tahina sauce and pomegranate molasses, and finish by sprinkling over the pine nuts, green chilli, pomegranate seeds, rose petals and parsley. A drizzle of olive oil adds a nice glossy finish. Serve immediately &ndash the cauliflower tastes so much better when hot.

This recipe is from Berber & Q by Josh Katz (Ebury Press, £25). Photography by James Murphy.

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Pomegranate passion cake recipe

A showstopping sticky almond cake infused with sweet, tart pomegranate and topped with a light, creamy mascarpone icing. Warning: once baked, it won't last long.

You will need a 20cm (8inch) deep cake tin.

Ingredients

  • 2 tbsp caster sugar
  • 250 g mascarpone
  • 3 tbsp Greek yogurt
  • 1 tbsp icing sugar
  • 150 g pomegranate seeds
  • 2 tbsp caster sugar
  • 8.8 oz mascarpone
  • 3 tbsp Greek yogurt
  • 1 tbsp icing sugar
  • 5.3 oz pomegranate seeds
  • 2 tbsp caster sugar
  • 8.8 oz mascarpone
  • 3 tbsp Greek yogurt
  • 1 tbsp icing sugar
  • 5.3 oz pomegranate seeds
  • 3 tbsp unsweetened pomegranate molasses
  • 2 tbsp sugar (any type)
  • 3 tbsp unsweetened pomegranate molasses
  • 2 tbsp sugar (any type)
  • 3 tbsp unsweetened pomegranate molasses
  • 2 tbsp sugar (any type)
  • 200 g unsalted butter, plus more for the tin
  • 170 g caster sugar
  • 4 eggs, lightly beaten
  • 100 g plain flour
  • 0.2 tsp fine sea salt
  • 1.5 tsp baking powder
  • 270 g ground almonds
  • 1 unwaxed lemon (finely grated zest only)
  • 3 tbsp lemon juice
  • 2 tbsp unsweetened pomegranate molasses
  • 1 tsp vanilla extract
  • 7.1 oz unsalted butter, plus more for the tin
  • 6 oz caster sugar
  • 4 eggs, lightly beaten
  • 3.5 oz plain flour
  • 0.2 tsp fine sea salt
  • 1.5 tsp baking powder
  • 9.5 oz ground almonds
  • 1 unwaxed lemon (finely grated zest only)
  • 3 tbsp lemon juice
  • 2 tbsp unsweetened pomegranate molasses
  • 1 tsp vanilla extract
  • 7.1 oz unsalted butter, plus more for the tin
  • 6 oz caster sugar
  • 4 eggs, lightly beaten
  • 3.5 oz plain flour
  • 0.2 tsp fine sea salt
  • 1.5 tsp baking powder
  • 9.5 oz ground almonds
  • 1 unwaxed lemon (finely grated zest only)
  • 3 tbsp lemon juice
  • 2 tbsp unsweetened pomegranate molasses
  • 1 tsp vanilla extract

Details

  • Cuisine: Palestinian
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 50 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 160°C/320°F/gas mark 3. Butter a 20cm (8inch) deep cake tin and line it with baking parchment.
  2. In a large bowl, cream the butter and sugar with electric beaters. When the mixture is combined, beat in the eggs gradually, beating well between each addition.
  3. Then fold in the flour, salt, baking powder and almonds with a large spoon. Fold in the lemon zest and juice, pomegranate molasses and vanilla, then spoon into the prepared tin.
  4. Bake for 40&ndash50 minutes, or until firm and a skewer inserted into the centre comes out clean.
  5. When it is almost ready, make the glaze. Put the pomegranate molasses and sugar in a saucepan with 3 tablespoons water, place over a medium heat and stir to help the sugar dissolve.
  6. As soon as the cake comes out of the oven, use a fork to pierce holes in it, then brush the syrup over. Leave to cool in the tin, then turn it out, syrup-side up.
  7. Place the pomegranate seeds in a small bowl with the sugar and leave to macerate for at least 30 minutes.
  8. Mix the mascarpone with the yogurt and icing sugar and spread it thickly over the cake. Finish with the pomegranate seeds and their juices.

This recipe is from Zaitoun: Recipes and Stories from the Palestinian Kitchen by Yasmin Khan. Published by Bloomsbury on 12 July 2018, RRP £26. Photography by Matt Russell.

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Recipe Summary

  • 1 cup basmati rice
  • Kosher salt
  • 1 1/4-inch-thick slice peeled fresh ginger
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup pomegranate seeds (from 1/2 pomegranate)
  • 1/3 cup pistachios, lightly toasted and coarsely chopped
  • 6 large soft dates, such as medjool or zahidi, pitted and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice

Bring rice, 1/4 teaspoon salt, ginger, and 1 1/2 cups water to a boil in a small saucepan. Cover, reduce heat to a simmer, and cook until all of water is absorbed, 16 to 17 minutes. Remove from heat. Let stand, covered, 10 minutes. Fluff rice with a fork and remove and discard ginger.

Transfer rice to a large bowl let cool 5 minutes. Stir in dill, pomegranate seeds, pistachios, dates, oil, and lemon juice. Season with salt and serve.


  • 1½ cup (360 ml) pomegranate juice
  • 2 (280 g) medium oranges, peeled, halved
  • 1/4 cups (60 ml) Greek yogurt, 0% plain, or non dairy alternative
  • 4 cups (120 g) fresh spinach
  • 2 Tablespoons (20 g) flaxseed
  • 2 (240 g) medium bananas, peeled, halved
  • 2 cups (300 g) frozen dark sweet cherries
  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 45 seconds or until desired consistency is reached, using the tamper to push ingredients toward the blades.

Pomegranate-Thyme Spritz

Vodka, fresh orange juice, and pomegranate-thyme syrup (topped with bubbly!) make a festive and refreshing holiday cocktail.

Pomegranate-Thyme syrup (recipe below)

750-ml bottle Prosecco, cava, or other dry sparkling wine, cold

Pomegranate seeds, thyme sprigs, and orange twists, for serving

  1. In large pitcher, stir together vodka, orange juice, and Pomegranate-Thyme Syrup. If not serving right away, cover and refrigerate.
  2. When ready to serve, stir in Prosecco. Serve poured over ice with pomegranate seeds, sprig of thyme, and twist of orange if desired.

Pomegranate-Thyme Syrup: In small saucepan, combine ½ cup each granulated sugar and pomegranate juice and simmer, stirring once halfway through, until sugar has dissolved, about 12 minutes. Remove from heat, stir in 6 sprigs fresh thyme, 1 teaspoon grated orange zest, and 2 tablespoons fresh orange juice and let cool to room temp (about 15 minutes) strain. Makes about 1 cup.

PER SERVING: 135 calories, 0 g fat (0 g saturated), 0 g protein, 5 mg sodium, 10 g carbohydrate, 0 g fiber


Pom-Lime French 75

Pomegranate and lime add a fruity twist to this traditional gin-and-bubbly drink.

Pomegranate-Lime Syrup (recipe below)

Pomegranate seeds, for serving

  1. In cocktail shaker filled with ice, shake gin, lime juice and Pomegranate-Lime Syrup.
  2. Strain into flute and top with sparkling wine. Serve with lime twist and pomegranate seeds.

To make Pomegranate-Lime Syrup: In small saucepan, combine ¾ cup each sugar and pomegranate juice and simmer, stirring once halfway through, until sugar dissolves, about 12 minutes. Remove from heat, stir in 1 tsp grated lime zest and 2 Tbsp fresh lime juice and let cool to room temperature (about 15 minutes) strain. Makes 1 cup.


Pomegranate-Honey Glazed Chicken and Squash

Mix the hottest flavors of the season into this heart-healthy chicken dish.

medium acorn squash, about 1 1/2 pounds

6-ounce boneless, skinless chicken breasts

  1. Heat oven to 425°F. Remove the seeds from one medium acorn squash, and cut the squash into slices that are ¾-inch thick. Finely chop 1 bunch mint set aside.
  2. On large baking sheet, toss squash slices with 1 tablespoon olive oil, ½ teaspoon kosher salt and a pinch cayenne. Roast until golden brown and tender, 20 to 25 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 4 6-ounce boneless, skinless chicken breasts with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Add to skillet and cook until golden brown and cooked through, 6 to 8 minutes per side. Remove the chicken from pan and set aside.
  4. Return the skillet to medium heat and add 1/3 cup pomegranate juice, and cook scraping up any brown bits for 1 minute. Add ¼ cup honey and 1 tablespoon balsamic vinegar and cook until thick and syrupy, 3 to 5 minutes.
  5. Brush the chicken with the glaze. Sprinkle squash with 1/3 cup each crumbled feta and pomegranate seeds and the chopped mint before serving.

Nutritional information (per serving): About 440 calories, 14 g fat (4 g saturated), 42 g protein, 680 g sodium, 38 g carbohydrates, 6 g fiber.


Make Your Own Whipped Body Butter

I'll be the first to admit that I've been a little timid about making a lotion or a cream on my own. While I'm a big fan of facial serums for moisturizing my face and maintaining healthy hair, there is something so luxurious about a fluffy, buttery, moisturizing spread of organic carrier oils and essential oils that I just had to try it! The main difference between most body butter recipes and general cream and lotion recipes is that body butters are composed of mostly (often all, as in this recipe) carrier oils and butters - rather than the addition of an aqueous ingredient like water, hydrosols, aloe vera gel, etc. This makes body butters great for dry skin, as they instantly coat the skin and create a protective barrier between you and the elements.

If there's one season that makes me take extra notice of my skin, it's spring. Just after the long winter, when the weather begins to warm up and the light shines for more than a sliver of the day, I can really see and feel how I've neglected my skin under long sleeves and sweaters for months. If you're looking for a super moisturizing recipe to get your skin ready for all of those warm outdoor adventures to come, this is the one to try!

Shea Nut Oil: Shea nut oil is great for protecting against harsh weather conditions where a mild barrier against the elements is desired. Shea nut oil comes from cold pressing the nut of the shea tree during shea butter production, where the pressing of the seeds produces a fractionated oil. Shea nut oil lends a smooth and moisturized feel and brings many benefits for dry skin, and general irritations.

Mango Butter: Mango butter is also great for protecting, moisturizing, smoothing, and softening the skin. This butter has natural emollient properties. The look and feel of this butter is similar to cocoa and shea butters, which could be used as well.

Pomegranate Seed Oil: A relatively stable oil, organic pomegranate seed oil is wonderfully viscous, rich, and offers beneficial nutrients to the skin. This prized oil is luxurious and deeply penetrating, made from cold-pressed organic seeds of pomegranate fruit. It takes over 200 pounds of fresh pomegranate seeds to produce just one pound of pomegranate seed oil, so only a small amount is needed within formulas.

This recipe results in a delicately scented body butter for those who prefer more of a fragrance free product. If you want more of a sandalwood aroma, feel free to add a couple of drops of our organic sandalwood essential oil. You can also play with creating your own custom scent using one or a blend of essential oils. Learn how to make a blend here!


Nutrition (per 3 tbsp)

  • Calories
  • 192,
  • Protein
  • 4 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 12 g,
  • Fibre
  • 5 g,
  • Sodium
  • 435 mg.

The easiest way to extract seeds from a pomegranate

Score the pomegranate in half, starting from the crown. (You want to cut just through the skin but not the seeds.) Gently break pomegranate into two halves. Fill a large bowl with cold water. Holding fruit underwater, gently break into sections. Massage to loosen the seeds. Seeds will sink while skin will float to the top. Scoop out skin, then strain seeds and pat dry.


  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

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Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake. I love cake indeed.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry.

Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Croissant marshmallow biscuit. Cookie topping wafer bonbon tootsie roll tart. Fruitcake topping tart caramels wafer donut topping pie pastry. Tiramisu caramels tiramisu marshmallow pudding pastry. Jelly jelly beans candy. Brownie muffin pastry cupcake cake dessert chocolate cake.


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