Recipe for December 2008
Pomegranate Salsa
(Source: "Fruitastic" by Mohana Gill)
History indicates that pomegranate, one of the earliest cultivated fruits known to humankind, were first sowed between 4000BC and 3000BC, in Persia. Over time, the fruit spread to India , North America, Europe, the Americas and even China.
The fruit inside is studded by scores of tiny, tightly packed seeds that are cherished for their juiciness. An excellent source of anti-oxidants, vitamins and fibre, pomegranates do not contain fat, cholesterol or sodium. The seeds also make great decorative tools for bruschetts, tagines, desserts and curries and are popularly used in Middle Eastern cuisine. |
Ingredients
- 1 large pomegranate
- 2 large oranges peeled, sectioned and chopped
- 1 Red chilli, minced
- 1 large tomato, peeled, seeded and diced
- 2 tbs scallions, thinly sliced
- Lime juice to tase
- 1 tsp cilantro, freshly minced
- ½ tsp ground cumin
Method
- Break the pomegranate apart to release the seeds and discard the membranes and skin. Drain the seeds and pat dry with paper towels
- Place the seeds and the rest of the ingredients in a bowl remembering to stir well
- Cover the bowl and chill for at least 2 hours before serving
Next recipe in January 2009.
Participate! Send us your favourite recipes!
|
