Pomegranates, pomegranates, pomegranates! I don’t know about you, but I personally can’t get enough of them, on their own, as a sweet and sour accompaniment to salads, or as the garnish that gives that “kick” to almost any Mediterranean dish. Pomegranates are amazing, and they happen to be in season.
I had initially wanted to share a recipe for pomegranate molasses because, well, pomegranate molasses is just something that completes the pantry of any Middle Eastern kitchen. Unfortunately, I didn’t manage to find that perfect recipe yet. So now, I’m left with quite a big challenge, which I must admit is one that I look forward to. The challenge in question is to find a recipe for that perfect medley of sweet and sour by the next time pomegranates are in season. Is that too ambitious?
As for now, I’m going to share the recipe for a family favorite: pomegranate and guava salad. My mother has been making it for years but the origins of this recipe are unknown; what I can tell you is that it’s been in my family forever, I’m serious, my great grandmother used to make it. Even though this recipe is undocumented in our household, we’ve all tasted it so many times we know how to make it by instinct (mind you this recipe is beyond simple). So, when the time came to put this recipe down to paper, I had to fine-tune it with my older sister to translate a handful of this and a splash of that into more concrete terms.
In any case, this sweet salad is aromatic, textured and refreshing. Every mouthful cracks, making every bite serve as an example of how perfectly pomegranates and guavas marry. The beauty of it is in its simplicity and versatility: serve it as a dessert, an afternoon snack or have it for breakfast.
Recipe
Serves 5
Prep. Time 20 minutes
Ingredients
- 6 medium sized guavas
- 2 pomegranates, seeded or 4 cups pomegranate seeds
- 2 cups cold mineral water
- 3 tbsp fresh lemon juice
- 3 tbsp granulated sugar
Method
- Cut the guavas in half, then peel and seed them keeping the seeds and peel in a bowl.
- Cut the guava into small cubes and place in a bowl (about 2 cups).
- Place the guava peel and seeds in the blender (about 2 cups). Add the water, lemon juice and sugar and blend on medium speed until smooth (about 2 minutes).
- Run the guava juice through a sieve to get a smooth juice. (If you feel that the juice is not sweet enough, you can adjust it by adding some more sugar).
- Mix the guava cubes and pomegranate seeds with the guava juice and serve!
Leen Al Zaben is a writer, foodie and photographer rolled into one. She is in the process of getting her masters in Creative Writing from the University of Oxford. When she isn’t studying, Leen spends her time traveling, cooking and taking pictures of anything and everything edible. After dreaming about becoming a food and travel writer, she started her blog Culeenary.com which showcases food and travel stories from across the Middle East.
