Food spotlight: the Pomegranate

Pomegranates, native to the Himalayas, are a somewhat mysterious fruit that has been enjoyed all over the world for centuries. Some scholars suggest that it was the pomegranate, not than the apple, that was the forbidden fruit Even ate in the Garden of Eden.

The fruit itself has red skin with a distinctive “crown” and loaded with clusters of red, sweet, juicy arils (seeds covered in flesh). It is the arils that are eaten whole or pressed for their juices. The seeds have also been pressed to make a rich, red dye. Pomegranate seeds can be added to smoothies, puddings, salads, dressings and marinades, side dishes (like Brussel sprouts!), or even ice cream.

Pomegranates are popular not only for their sweet taste but for their healthy nutrient profile and subsequent health benefits. They are low in calories, have no fat, and are loaded with vitamin C, vitamin K, potassium, copper, zinc, iron, fiber, antioxidants and polyphenols. Pomegranates may be protective because of their ability to limit oxidative stress and lipid peroxidation, a key step in the promotion of cancer and other chronic disease. In a recent review, pomegranates have been positively linked with anti-diabetic activity as a result of these protective mechanisms. Pomegranate consumption has been also linked with cardiovascular health by improving blood flow and decreasing LDL (“bad”) cholesterol formation, and with the slowing of prostate cancer advancement. More research, however, is needed to confirm these protective links.

For dessert or for your special valentine try making this antioxidant loaded Dark Chocolate and Pomegranate Bark from the New York Times.

Dark Chocolate and Pomegranate Bark

By MELISSA CLARK

SUMMARY: Chocolate bark is the workhorse of homemade holiday gifts, and in Tom Faglon's version, he scatters fresh pomegranate seeds over the surface, where they glisten like rubies. Chewy bits of candied ginger are hidden inside the bittersweet chocolate, lying in wait to surprise you with their spiciness. Then, to make things even more interesting, Mr. Faglon strews the top with crunchy sea salt. This bark is as sweet and juicy as a box of chocolate-covered cherries, but a lot more sophisticated.

TOTAL TIME: 10 minutes, plus chilling

INGREDIENTS

·      140 grams dark (bittersweet) chocolate pieces (5 ounces)

·      20 grams minced crystallized ginger (2 tablespoons)

·      140 grams fresh pomegranate seeds (1 cup)

·      6 grams flaky sea salt (1 teaspoon)

PREPARATION

1.     Fit a heatproof bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir until fully melted, about 5 minutes. Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.

2.     Line a small baking sheet with parchment paper. Pour melted chocolate mixture onto the sheet. Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet). Sprinkle chocolate with remaining pomegranate seeds and sea salt.

3.     Chill for 20 to 30 minutes or until firm. Break or cut into pieces and store in an airtight container, separating the layers with wax paper. This is best served the same day it’s made, otherwise condensation may form on the surface.

YIELD: About 3/4 pound of bark (8 servings)

NOTE: Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

Originally published with Treats From Their Kitchens to Yours

December 4, 2013