Pomegranates have had many uses since the ancient Greeks discovered them. The pomegranate has been a celebrity among fruits.
Ancient Egyptians included pomegranates in their tombs to ensure a safe passage to the next world. The Chinese gave wedding gifts with images of pomegranates to promote fertility, and Italian artist Sandro Botticelli made the fruit famous in his work, Madonna of the Pomegranate.
Today, pomegranates are celebrated for their health benefits – much like my previous post on Chia seeds, pomegranates are very high in antioxidants which help fuel your body!
Here is a delicious recipe from The Marlborough Express
The tang of the fruit balances the richness of the mascarpone and cream.
3 Tbsp icing sugar
½ tsp vanilla paste
¾ cup cream
200g sponge cake or lady fingers
1 cup pomegranate juice or cranberry and pomegranate drink
½ cup pomegranate seeds
Whisk the mascarpone, icing sugar and vanilla paste. Whip the cream until thick. Fold into the mascarpone mixture. Chill.
Cut the sponge into thick fingers. Dip quickly into the pomegranate juice or drink.
Place in a serving bowl or individual bowls.
Top with a little of the mascarpone. Add more sponge and more mascarpone. Chill for at least 4 hours or overnight.
Serve topped with the pomegranate seeds. Serves six to eight.
You can make so many things out of this superfood – cakes, scones, salads, dressings, smoothies, main course and much more.