An ingredient that packs a punch of good health, pomegranate is versatile and is great not just as a beverage but also as a key ingredient in many dishes.
You will be surprised to know that not only pomegranate fruit, but the whole tree is full of medicinal properties whether it is flower, fruit, leaves, peel or bark. Pomegranates have many nutrients that are required by the body to stay healthy and fight various life-threatening diseases including coronavirus. “Pomegranate is a good source of omega 5, Vitamin C, Vitamin E, Vitamin K, Vitamin B9 and minerals like iron and potassium. These vitamin and minerals help in a big way to boost up immunity. It is recommended to consume one pomegranate daily in the morning to strengthen not only the immune system but also to fight several types of cancers, treat stomach disorders and protect arteries. This divine fruit is filled with anti-aging properties and is a rich source of antioxidants,” says Tanmoy Majumder, Executive Chef, DoubleTree Suites by Hilton Bangalore.
Pomegranate has vitamin C in abundance which is excellent for boosting immunity. Consumption of pomegranate as a fruit or in the form of juice helps in maintaining the hemoglobin levels in the body. “Research shows that one glass of pomegranate juice meets the 40% requirement of Vitamin C in the human body. Pomegranate is also a fantastic source of Vitamin E and K, folic acid, and potassium. The citric acid present in pomegranate helps patients fight immunity disorders,” says Vikas Chawla, Founder and Director, Vedas Cure. The consumption of pomegranate depends on the purpose of consumption. For different problems it is consumed in a different manner.
“Pomegranate juice is highly recommended to reduce the deficiency of haemoglobin making it suitable for anemic people. Consuming 250 ml pomegranate juice in the morning and evening is highly beneficial in anemia. Deficiency of haemoglobin also results in fatigue and tiredness and to deal with this leaf of pomegranate are used. Take 20 grams of pomegranate leaves should be boiled in a glass of water until one fourth left. To this, 100 gm of milk can be added and consumed to reduce tiredness and fatigue,” adds Chawla. Pomegranate in the form of juice or anardana is very beneficial for digestion and other gut and bowel related problems like indigestion, irritable bowel syndrome, acidity, constipation, acid reflux and the like. Pomegranate is very good for memory related issues as well. The consumption of this fruit helps in boosting memory. It has anti-inflammatory properties, the peel can be grounded in a powder and used on the ulcers in the mouth. Pomegranate juice also helps in reducing swelling in hands and feet. It also helps in keeping the blood pressure in control.
Pomegranate juice must be consumed as fresh as possible; otherwise it tends to get bitter in taste and turns dark in color due to the presence of iron. The iron present in pomegranate reacts with oxygen present in the air, the process called oxidation. Addition of lemon juice or any acidic ingredient would delay the oxidation process and can hold the juice for some extra time, but it is always good to consume fresh. Use ‘Cold Pressed’ method to make fresh pomegranate juice. Pomegranate juice is very sensitive towards heat and since, cold pressing does not generate any heat during processing, the juice is naturally refreshing that is good for heart and is a great antioxidant.
Tanmoy Majumder shares two recipes to use this ingredient:
- Pomegranate Juice, freshly squeezed 220ml or 1 glass
- Ginger Julienne 5-6 threads
- Mint sprigs 4-5 numbers
- Lemon juice ¼ of a lemon
- Rock Salt to Taste
- Roasted Cumin, crushed a pinch
- Spirulina Powder (Optional) ½ tsp
- Take freshly squeezed pomegranate juice. Mix lemon juice, rock salt and roasted cumin to it.
- In a glass, add ginger and mint sprigs. Pour the juice on top.
- Optional: To make it a more antioxidant rich drink, just mix a pinch of spirulina powder.
Vegan Canape Style
- Pomegranate seeds 2 tbsp
- Coriander leaves fresh, chopped 8-10 grams
- Mint leaves fresh, chopped 6-8 grams
- Green chili fresh, chopped 4-5
- Shallots, finely chopped 15 grams
- Lemon juice, fresh 20- 25 ml
- Olive Oil 30 ml
- Salt to taste
- Cucumber slice 2-3 nos
- Watermelon, slice 2-3 nos
- Lettuce cup 2-3 nos
- Soya curd, hung 150 grams (beaten & seasoned with sugar, salt, black pepper, saffron)
- Soaked basil seeds 5 grams
- Mix all salsa ingredients together and check for seasoning.
- Take a slice of each of cucumber, watermelon and lettuce. Spread some seasoned hung curd on each slice and top up with pomegranate salsa.
- Garnish with basil seeds.
This post is part of our Immunity Booster series, be sure to check this space out for more!
In the meantime, you might like our Chutney Powder series, like this Flax Seed Powder recipe