The Provocative Pomegranate

“Thy lips are like a thread of scarlet, and thy speech is comely. Thy temples are like a piece of a pomegranate within thy locks.” King Solomon, in the Song of Songs, cites the pomegranate in one of the most famous love poems.

Pomegranates are a favourite theme in visual and literary arts. Thanks to their all-religions symbolism, they can be found in artworks throughout the centuries. Famous paintings include Early Renaissance Italian painter Sandro Botticelli’s Madonna of the Pomegranate (ca. 148) and French painter William-Adolphe Bouquereau’s Girl with a Pomegranate, 1875.

It is no wonder then that if music, art and poetry are the food of love, then pomegranates would appear to stand closely in line. The deep red of the jewel-like seeds alone seems to inspire desire and heat, so it's no wonder that it's looked to as a food that enhances pleasure and encourages love. Aphrodite, Greek goddess of love, is credited in Greek mythology with planting the first pomegranate tree. Some people even believe that the fruit that Eve used to tempt Adam was a pomegranate rather than an apple.

Because of the many seeds, pomegranates are often associated with fertility and abundance. The pomegranate appears as a romantic symbol in sonnets and literature dating back centuries. Found in writings and artifacts of many cultures and religions, the pomegranate is an original native of Persia. This nutrient dense, antioxidant rich fruit has been revered as a symbol of health and eternal life.

Only the juice and the seeds inside are edible. Pomegranate juice is most popular, with a glass offering more antioxidants than red wine, green tea, blueberries, and cranberries. The seeds are often tossed into salads as a brilliantly colourful, crunchy, and nutritious addition. I have a friend who, without fail, sprinkles pomegranate seeds onto her already colourful salad, making for a sensually healthy edible masterpiece.

Although the seeds can be bought, they are fairly expensive so seeding them yourself may prove to be more affordable. This task may seem quite arduous for just a piece of fruit but getting to these bright red jewels may be well worth it. Known as a superfood, the pomegranate is a nutrient dense food source rich in phytochemical compounds.

This ruby-red fruit has been shown to be a cure-all for just about any ailment. They contain high levels of flavonoids and polyphenols, powerful antioxidants claimed to offer protection against many ailments. It helps stomach upsets, menopausal hot flashes, conjunctivitis, osteoarthritis, lowers blood pressure and cholesterol, stimulates the immune system, wards off the flu, reduces inflammation, reduces risk of heart disease and protects against cancer.

The seeds make quite a gorgeous topping for cranberry sorbet. Alternatively, here’s a delightful Pomegranate Sorbet recipe. For a delightfully romantic twist, I would suggest serving them to your guests in quaint porcelain tea cups or pretty little glasses.

POMEGRANATE SORBET

Makes: 4 servings, about 3/4 cup each

Preparation Time: 30 minutes

Total Time: 2 hours (including freezing)

INGREDIENTS

·         6 pomegranates

·         1 lemon

·         1 cup sugar

·         2 cups water

METHOD

·         Cut pomegranates in half crosswise. Gently lift out seeds, section by section, and place in a saucepan. (You should have about 6 cups of seeds.) Set aside.

·         Using a vegetable peeler, remove lemon zest in wide strips (be careful to leave the bitter white pith behind), allowing the strips to fall into the saucepan with the pomegranate seeds. Squeeze the lemon and strain the juice into the saucepan.

·         Add sugar and water; bring to a simmer, stirring to dissolve the sugar. Cook over medium-low heat until the pomegranate seeds turn pale, about 10 minutes.

·         Strain through a fine sieve into a bowl, pressing on the seeds to extract as much juice as possible. (Discard solids.)

·         Chill until cold. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s directions.

·         (Alternatively, freeze in a shallow metal cake pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Recipe sourced from www.eatingwell.com