The unrelenting rain came pounding down, I knew it wasn’t going to be a walk in the park. Sweat made my battle fatigues cling like an alternate skin, the slush made the trudging hard, and the dense forest wasn’t making it easier for the seasoned commando in me to move ahead! As I came to a clearing in the thicket, I realized it was too late - I had walked right into the enemy! In a do-or- die moment, I fumbled and the grenade exploded in my hand, there was a gush of blood, pieces of white skin lay around, blood flowed like juice down my hands, unable to move I had no choice but to lick my arms! God! Was this the end? Someone tapped my shoulder, I looked back with trepidation. It was my wife, looking at my clumsiness disapprovingly, and holding out the other half of the open pomegranate.
I accepted it with a smile, thankful at being alive, and let the explosions continue as aril after tiny aril exploded in my mouth - the juice filling me up while bite after crunchy bite released the mild and nutty flavour locked inside the seeds.
For a fruit akin to WW II ammo, the pomegranate sure packs a punch. It’s known to be a high source of fibre (when had with the seeds), it’s superb against a variety of stomach ailments, tones up the skin and is a great tonic for the heart and throat.
Here’s how you can stock up on the vitamins, minerals and all the good thingamajigs it brings along.
Pomegranate zatziki
Thick fresh yoghurt 150 gm
Pomegranate rubies 100 gm
Basil leaves (torn) 5 no
Fresh green chilli (torn into big pieces) 1 no
Fresh top quality mustard oil ½ tsp
Coarse sea salt to taste
Put the yoghurt, pomegranate rubies,basil and chilli in a bowl. Mix with a spoon – let only a few of the rubies get crushed. Top with the mustard oil and mix very gently. Keep aside for an hour for the flavours to develop. Serve along with the coarse sea salt and encourage your guests to top each spoonful with a couple of grains of salt.
Duck for cover as the flavours explode!
