Pomegranate more than just a cancer and age fighter
It seems as if everyone in Hollywood is calling pomegranates–the ancient and decidedly sexy fruit packed with vitamins and age-fighting antioxidants–their new best friend. From People Magazine’s Sexiest Man Alive in 2005 Matthew McConaughey, to the most powerful female talk show host Oprah Winfrey, everyone is singing the praises of the blushing pomegranate.
Derived from the Latin words ‘seeded apple,’ I first met the pomegranate in its juice form at a warehouse-sized pharmacy in Toronto. This store boasts a whole section dedicated to natural medicines, organic concoctions that clean your bowels (which I wasn’t aware needed regular housekeeping) and vitamins that stop those fine lines dead in their tracks.
Having recently remembered reading in some entertainment rag that the pomegranate and its juice were loaded with antioxidants and other healthy properties–never mind that it was on sale–I decided to pick up a 473- millilitre bottle of POM Wonderful, a pomegranate and mango juice mixture.
According to North Bay Parry Sound District Health Unit public dietitian Emily Taylor, antioxidants not only fight the aging process, but it is also the catch-word for many who are looking for a natural and healthy alternative to creams.
“Pomegranates do have a fair amount of phytochemicals,” said Ms Taylor. “These foods are known for various biological effects like antioxidants which help with aging and chronic diseases like some types of cancer. It is true, they are a good source, but so are a huge variety of fruits and vegetables. It’s just one food among many.”
Aside from those wonderful antioxidants, pomegranates are also loaded with anthocyanins (prevent blood clotting, and defend cells against dangerous carcinogens), ellagic acid ( inhibits the growth of tumors caused by certain carcinogens), vitamin C, niacin and are high in fiber. Modern studies have shown that just two ounces of pomegranate juice daily keeps the cardiovascular system, including arteries, healthy.
As a native of Iran, Himalayas in northern India and Mediterranean countries, the pomegranate is considered one of the first fruits cultivated in the world. In the 1700s Spanish sailors brought pomegranates with them on their voyages to the New World which is how the fruit landed in North America. Today, it is grown mainly in the drier parts of California and Arizona.
Visually, I must say I was taken with the striking deep rich red colour that can only be associated with this unique fruit.
While juice taste is undoubtedly refreshing it’s a lot sweet and a little tart. Which is why I recommend mixing equal amounts of the juice with sparkling water to cut the intense flavour. I’ve also heard the juice can be used in tasty homemade salad dressings or to compliment fruit smoothies.
Even though pomegranates are out of season now (available between October and December), I somehow managed to dig up two ripe beauties at a seedy and questionable grocery store in downtown Toronto.
If you’re not already aware, pomegranates aren’t the easiest fruit to eat. Quite a bit of time and a delicate touch is necessary so as not to damage the tiny arils - the only editable part of this grapefruit-sized fruit protected by a skin similar in texture to an orange.
Using a knife score several lines length-wise along the pomegranate’s skin and peel revealing thousands of the scarlet-coloured arils which are filled with the pomegranate juice and a miniscule editable seed. It reminded me of a smaller version of a grape.
In a bowl of cool water lightly flick the arils from the white fleshy membrane. The white uneditable bits will float, while those tasty red jewels will sink.
The arils are delicious to eat right out of your hand, sprinkled over a salad, yogurt or cereal.
A whole pomegranate can be stored in a dark cool place for up to a month and in the refrigerator for up to two months. The arils can be stored in the fridge in an air-tight container for a few days or in the freezer in a plastic bag for up to a year.
Ms Taylor says like with most fruits and vegetables you will get the most benefit of all those vitamins through the fruit itself rather than drinking it in its juice form.
“It would be best to eat the actual fruit, because you’ll get the fiber as well as the all of the vitamins,” she said.
As for me, I think I’ll stick to the juice, but I’ll keep those arils handy in the freezer. After all, Oprah has a great recipe for pomegranate martinis I’m dying to try out.
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