Issue link: https://maltatoday.uberflip.com/i/208710
37 maltatoday, SUNDAY, 10 NOVEMBER 2013 maltatoday, SUNDAY, 22 MAY 2011 FINE FOOD OF THE WEEK Royalty amongst fruit Pomegranate Pomegranates have been cherished for their exquisite beauty, flavour, colour, and health benefits for centuries. From their distinctive crown to their ruby red arils, pomegranates are royalty amongst fruit. They are symbolic of prosperity and abundance in virtually every civilization. Fortunately, this treasure's versatility and possibilities are as abundant as the juicy arils bursting forth from within. After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice. Pomegranate juice has long been a popular drink in Persian and Indian cuisine, and is now widely distributed in the Western world. Pomegranates have been used around the world in a variety of dishes from appetizers, soups and salads, main courses, preserves, dips, sauces, desserts and drinks. In the Caucasus, pomegranate is used mainly as juice. In Azerbaijan a sauce from pomegranate juice (narsharab) is usually served with fish or tika kabab. In Turkey, pomegranate sauce is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts. Pomegranate syrup or molasses is used in muhammara, a roasted red pepper, walnut and garlic spread popular in Syria and Turkey. In Greece, pomegranate is used in many recipes, including kollivozoumi, a creamy broth made from boiled The juicy arils provide the sweet taste of the pomegranate, though the taste varies according to species of the plant and ripeness of the fruit wheat, pomegranates and raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avacado-pomegranate dip. Pomegranate is also made into a liqueur and popular fruit confectionery used as ice cream topping or mixed with yoghurt or spread as jam on toast. In Cyprus as well as in Greece and among the Greek Orthodox, Diaspora is used to make kolliva, a mixture of wheat, pomegranate seeds, sugar, almonds and other seeds served at memorial services. Pomegranates are a new super food. They are high in vitamin C and potassium, a great source of fibre, and low in calories. The pomegranate has been cultivated in Caucasus since ancient times and today is widely cultivated throughout Iran, Azerbaijan, Afghanistan, India, Pakistan, Bangladesh, Iraq, China, Burma, Saudi Arabia, Israel, Jordan, and the Mediterranean. The name pomegranate derives from Middle French, pomme garnete, literally 'seeded apple'. It is sometimes referred to as a Chinese apple. Many scholars also believe that the forbidden yet irresistible fruit that Eve indulged in from the Garden of Eden was actually a pomegranate (and not an apple). The pomegranate is a symbol of abundance and is still used throughout the world, particularly at wedding ceremonies. During a Persian wedding ceremony, a basket of pome- granates is placed on the ceremonial cloth to symbolise a joyous future. In Turkey, after the marriage ceremony, the bride throws a pomegranate on the ground. The number of arils that fall out are believed to indicate how many children she will have. In Crete, when a bride enters her new home, the groom hands her a pomegranate. In China, a picture of a ripe, open pomegranate is a popular wedding present, expressing the wish, "May you have as many children as there are seeds." RECIPE OF THE WEEK Pear and pomegranate salad with gorgonzola and Champagne vinaigrette Ingredients • 8 cups baby spinach or romaine lettuce • 1 ripe pear, cut in half • 1/3 cup pomegranate seeds • 60g Gorgonzola • Champagne vinaigrette, recipe follows • Fresh cracked pepper • 1 tbsp honey Method 1. In a decorative bowl or platter, add the spinach or romaine. 2. Cut the pear into fans, and then slice again on the diagonal, add the greens, crumble the Gorgonzola onto the salad and then drizzle with about half of the vinaigrette. 3. Top with fresh cracked pepper and lightly drizzle the whole salad with the honey. 4. Serve immediately. Champagne Vinaigrette: • ¼ cup champagne vinegar • 1 tsp Dijon mustard • ½ tsp minced garlic • 1 tbsp freshly squeezed lemon juice • ¼ tsp freshly cracked black pepper • 2 tbsp olive oil Method 1. In a small bowl or glass jar, add all the ingredients except the olive oil. 2. Mix well, then slowly drizzle in the olive oil to combine. 3. Refrigerate until ready to use.