Posts Tagged ‘pomegranate’

Posted on 1st April 2010

Harvest | Pomegranate

By MANDY SINCLAIR

Pomegranate fruit

Storage:
Store pomegranates in the refrigerator for up to 6 weeks.

What to do with glut

  • Freeze:

Cut pomegranate in half. Using a wooden spoon, firmly tap the skin to dislodge seeds. Squeeze excess juice from fruit. Pour into an airtight container or ice cube tray and freeze for up to 6 months.

  • Preserve:

pomegranate cordial

1 cup water
1 ½ cups caster sugar
½ cup lemon juice
2 tsp tartaric acid
2 pomegranates

Stir water and sugar in a saucepan on low heat until sugar dissolves. Add lemon juice, tartaric acid and pomegranate seeds and juice and simmer for 5 mins. Remove from heat and allow to infuse for 20 mins. Strain, pressing down seeds with back of a spoon. Pour into hot sterilized bottles and seal. Refrigerate.

To serve – combine 1/3 cup of cordial with 2/3 cup mineral or soda water.

Tartaric acid – is a plant-derived preservative and is available from most supermarkets.

homemade pomegranate cordial recipe

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 1st April 2010

Grow | Pomegranate

By MEREDITH KIRTON

pomegranate flower

Image from Harvest by MEREDITH KIRTON

Throughout December and January, gardens with pomegranates are lit up by the vermillion shades of these spectacular flowers.  Revered by sultans, these blooms look like their petals are made from tissue paper yet have the colour intensity of embers in a fire.  The highly unusual fruit that follows in late summer and autumn is another marvel, with the many seeds inside, covered with a jelly-like sac of juice, glowing garnet.  The pith that segments the fruit is bitter and inedible, as is the rind.

Pomegranates are tough too, coping well with heat and drought and even cold, with temperate or tropical climates both acceptable.  A tree bearing well should produce about 40kg of fruit and they start to produce fruit from about 3 years of age, and will continue for hundreds of years.  Pick the fruit using scissors or secateurs one if has started to show good colour.  It will continue to ripen post pick too.

Pomegranates don’t like humidity, so need to be lucky to bear well on the coast.  Deep loam is ideal, but their tolerance of sandy, slightly alkaline and even poorly drained soils is testament to their adaptability. Although they are adaptable to extremes, they will bear better crops if not under water stress and fed regularly with either citrus food or chicken manure and blood and bone.

Grown either as a tree or bush, depending on how they have been pruned from a young age, there is also dwarf forms available, though these are grown for their blossoms and ornamental fruit rather than for food and make excellent pot plants.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under grow
Posted on 1st April 2010

Cook | Pomegranate

By MANDY SINCLAIR

Recipe for Pomegranate Duck Breast

Crispy duck breast with pomegranate sauce

4 x 200g duck breasts, skin scored
2 tbsp olive oil
seasoning
sauce
1 tsp oil
1 small onion, finely chopped
1 pomegranate, seeds removed (see tip)
½ tsp Cajun seasoning mix
juice of ½ lemon
1 tsp brown sugar
½ cup chicken stock
mashed potato, to serve
coriander and chervil salad, to serve

1. Preheat oven to 180C or 160C fan.
2. Rub half of the oil over duck breasts and season well. Heat remaining oil in a large frying pan on high. Cook duck, skin side down for 2 mins, until skin is crisp and golden. Turn and cook for another 2 mins, to seal. Transfer to a baking tray and bake for 10 mins. Cover loosely with foil and rest for 5 mins.
3. Meanwhile, make sauce. Heat oil in same frying pan on low. Cook onion and pomegranate seeds for 5 mins, until onion is soft. Add Cajun seasoning and stir for 1 min, until fragrant. Add lemon juice and sugar. Simmer for 2 mins, until reduced by half. Stir through stock and simmer for 2-3 mins, until reduced and thickened slightly,
4. Serve duck breast with pomegranate sauce spooned over with mashed potato and coriander and chervil salad.

Serves 4


tip ….
to make coriander and chervil salad, pick leaves from 1 bnch of coriander and 1 bunch of chervil. Place in a bowl. Combine 1 tbsp olive oil
1 tsp lemon juice and 1 tsp brown sugar. Pour over salad and toss to combine.


try this ….
Toss together 100g baby spinach, 1 chopped small red onion, ½ cup toasted walnut halves and seeds from 1 pomegranate. Mix together pomegranate juice and a little olive oil. Add to salad and toss to combine.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook