So the big craze of the season is here.We’ve seen it last year already, and now it’s back and even more tastier and even better than before.Then again, when you are a regular “price comparer” like myself, you’ve noticed that it’s even more expensive than the previous season.Yes, demand for a popular item is big, and should you be able to find some in stock (fresh or tinned), then you will have to use it on the same day or even the next day.I am not being cynical here, but the fresher these little pits can be the better.
In the article below, we look at the physical appearances of pomegranates, their nutritional value to us as well as a recipe that I would like to share.Hopefully by the end of this page, we have all started to appreciate these very interesting fruit that can sometimes be taken for granted.
Pomegranates do undergo a few changes once “opened” or exposed to air.They change in colour.From being a bright reddish-pink hue to a browner-maroon-like colour.This is due to the exposing to oxygen and even light or sunlight.It breaks down the colour pigments that you will see when it is still fresh, and the fruit literally becomes a dried, brown seed that it actually wants to be.Key here, use them quickly.
The size of the pits also changes and shrinks while turning into another colour.When looked at them closely, you will notice that the thin membrane that protects the juice and fruit inside, shrinks and shrivels up.Giving them an almost elephant-skin-like appearance.
My husband is the one that actually pointed out the taste of an older pomegranate pit.He called it sour and tasteless.He really do not like them as much as I do, so I probably didn’t noticed it that as early.Me being “in love ” with the popping sound it makes when chewed, and almost dreamy cherry-like colour it gives you when squished.So now, we can also make the assumption of a flavour change that happens when it’s not fresh.Sour generally is not a great taste to add to a sweet dessert, so be careful of using them beyond the expiry date.
Did you know that Pomegranates has some medicinal benefits to it? When planning to go on a diet these fruit can assist you in loosing weight? Read more on these interesting facts about them here:
It assists in loosing weight: Because it contains a very low amount of natural fat with zero percent of cholesterol it can keep you slim.The soluble and insoluble dietary fiber content reduces extra fat deposits all around the body.
Good for your heart: Pomegranate juice can be taken daily to improve the heart function.It can reduce the blood clotting properties that forms within your body and therefore, the blood flow to the heart is better. So, making you less susceptible to heart attacks and diseases.By drinking the juice on a daily bases, it can also help reduce the thickness of fat that accumulate in arteries.It therefore helps to fight cardiovascular diseases as well.
Nutritional properties: It contains a lot of Vitamin A,K and B5 and of course Vitamin C!Who knew that it has a vast majority of Vitamin B complex compounds which contributes to the health benefits.Calcium, copper, manganese and potassium is only some of the minerals that can be found in pomegranates.
It improves blood circulation and because it is rich in soluble and insoluble fibre, it helps the digestive system along.
I just love the fact that something that is so delicious, is also good for you.So use this season and their availability to seize the opportunity now, and buy some Pomegranates.Below, you will find a great recipe that will go well with them, even making your own juice from them and using it in cream as a topping.
Chocolate and Pomegranate Cream Cupcakes
Preparation Time: 20 minutes
Baking Time: 15- 20 minutes
Temperature: 180 degrees Celsius
Serves: 16 cupcakes
170g plain flour
1/4 tsp baking soda
2 tsp baking powder
187ml unsweetened cocoa
50g butter (softened)
2 large eggs
1 tsp vanilla
1. Cream the sugar, butter and eggs together until light and fluffy.Stir in Vanilla and milk and beat well.
2. Sift the dry ingredients together and fold it into the egg mixture.
3. Line the muffin tray with paper cups and scoop the mixture in 3/4 full.
4. Bake in the pre-heated oven for 15-20 minutes or until it is spongy and firm to touch.
For the topping:
1. Whip up 250ml of fresh cream and set aside.
2. Fold in 30ml of castor sugar into the cream.Do not over whip
3. Strain 150g of pomegranates and keep some aside for decoration.
4. With a masher or hand-held blender, blend them until pulped.
5. I added my cream to the cupcake, and then gently scooped some of the pulp into the cream, swirling it with a teaspoon to create the effect seen on the photo.
6. Sprinkle a few on top or in the plate as part of the garnish.