The delightful pomegranate plant may date back to the Persian Empire, but it now has the world’s attention – and rightly so. Not only is this vibrant fruit loaded with nutrients, but its jewel-like seeds are a sure-fire way to liven up just about any dish or beverage. Of course, if you’ve not used pomegranate seeds in your cooking before, you may be in need of a little inspiration – that’s where Poppin’ Poms can help you.
Whether you’re on the hunt for delectable recipes to try out or you’re after a bit of nutritional information, Poppin’ Poms works with the best pomegranate growers, recipe creators and health experts around the world to help you learn all about what is sure to become your new favourite ingredient.
The beauty of pomegranate seeds is that they’re seriously versatile and work wonderfully in both sweet and savoury dishes. In most supermarkets, you’ll find ready-prepared seeds, which enable you to enjoy maximum flavour with minimal effort. Simply open the packet, sprinkle them over your dish and get ready for an instant burst of sweetness.
While some fruits are reduced to seasons, pomegranates are grown across the globe, so you can enjoy them all year round – and it’s a good job too, as these ruby red gems are just as tempting in your wintery stews and traybakes as they are in your summer salads and cocktails! How is this possible? Well, the UK sources its pomegranate seeds from 12 different countries and 21 growers. During the winter, they’re grown in Spain, Turkey, Greece, Israel and Portugal, while South Africa, Peru, Chile and Argentina keep us stocked up in the summer months.
Pomegranate seeds are one of those rare foods that are both delicious and bursting with goodness. Indeed, a 100g portion will provide half of your recommended daily amount of vitamin C, which contributes to the normal function of your immune system. They’re also a source of vitamin K, some B vitamins and minerals such as calcium, potassium and iron.
Packed full of flavour and health benefits to boot, the diminutive pomegranate seed really is the gift that keeps on giving
1 Heat the oven to 180C/160C fan/gas 4. Place the butternut squash pieces on a large baking tray in a single layer (use two baking trays if you need more space). Drizzle over 1 tbsp olive oil and toss together well. Season with the sea salt and ground black pepper and roast for 30-35 mins until tender, golden and charred at the edges.
2 Whilst the squash is roasting, make the pesto. Place the pistachio nuts in a food processor and blitz until finely chopped. Add the herbs and a pinch of sea salt and whizz slowly. Slowly add the oil through the feeder until you have a smooth green paste. Taste for seasoning.
3 Arrange the roasted squash on a serving platter and sprinkle over the chilli and pomegranate seeds. Drizzle over the pesto and serve scattered with the extra coriander leaves.
1 Heat the oven to 180C/160C fan/gas 4. Place the butternut squash pieces on a large baking tray in a single layer (use two baking trays if you need more space). Drizzle over 1 tbsp olive oil and toss together well. Season with the sea salt and ground black pepper and roast for 30-35 mins until tender, golden and charred at the edges.
2 Whilst the squash is roasting, make the pesto. Place the pistachio nuts in a food processor and blitz until finely chopped. Add the herbs and a pinch of sea salt and whizz slowly. Slowly add the oil through the feeder until you have a smooth green paste. Taste for seasoning.
3 Arrange the roasted squash on a serving platter and sprinkle over the chilli and pomegranate seeds. Drizzle over the pesto and serve scattered with the extra coriander leaves.
1 Add the pomegranate seeds, mint, parsley, cucumber, red onion, chilli and sumac to a large bowl. Drizzle over the oil and season with the sea salt and black pepper. Mix to combine.
2 Halve the avocados and remove the stone. Scoop out the flesh and place in a separate bowl. Mash with a fork, then add the lime juice, a little more sea salt and crush until smooth.
3 Spread onto the toasted sourdough and then top with the pomegranate salsa. Sprinkle over the goat’s cheese and serve immediately.
1 Add the pomegranate seeds, mint, parsley, cucumber, red onion, chilli and sumac to a large bowl. Drizzle over the oil and season with the sea salt and black pepper. Mix to combine.
2 Halve the avocados and remove the stone. Scoop out the flesh and place in a separate bowl. Mash with a fork, then add the lime juice, a little more sea salt and crush until smooth.
3 Spread onto the toasted sourdough and then top with the pomegranate salsa. Sprinkle over the goat’s cheese and serve immediately.