1 00:00:00,000 --> 00:00:01,960 Speaker 1: It's time to talk food. It's a pleasure to welcome 2 00:00:02,000 --> 00:00:04,800 Speaker 1: back to studio Helene Mayer, who is an independent food 3 00:00:04,840 --> 00:00:08,719 Speaker 1: consultant and cookbook author based here in Cape Town and 4 00:00:08,880 --> 00:00:10,720 Speaker 1: a regular on the show. And if you have been 5 00:00:10,760 --> 00:00:13,760 Speaker 1: listening to her previous segments, you will know she is 6 00:00:13,800 --> 00:00:17,040 Speaker 1: a huge believer in cooking with what is in season. 7 00:00:17,320 --> 00:00:20,000 Speaker 1: And today we are putting the spotlight on a piece 8 00:00:20,040 --> 00:00:22,919 Speaker 1: of seasonal fruit, and one which I have to confess 9 00:00:22,960 --> 00:00:24,880 Speaker 1: has been a bit of a mystery to me most 10 00:00:24,920 --> 00:00:27,720 Speaker 1: of my life. The only way I've ever used a pomegranate, 11 00:00:27,800 --> 00:00:31,120 Speaker 1: seat Helene, is as garnish on top of roasted aubergines 12 00:00:31,160 --> 00:00:33,320 Speaker 1: with the yogurts. So I'm really looking forward to hearing 13 00:00:33,360 --> 00:00:35,479 Speaker 1: what else we can do with them and how to 14 00:00:35,520 --> 00:00:37,160 Speaker 1: get the damn things out of the shell. 15 00:00:38,280 --> 00:00:39,959 Speaker 2: Welcome, it's lovely to be back with us. 16 00:00:40,120 --> 00:00:42,279 Speaker 3: Thank you, Papa. Always fabulous to be here. 17 00:00:42,800 --> 00:00:45,840 Speaker 4: Not a bad idea to have the arrols on pomegranate 18 00:00:45,920 --> 00:00:49,479 Speaker 4: and yogurt. I think that's a very good combination for 19 00:00:49,560 --> 00:00:52,680 Speaker 4: various reasons. But yeah, there's lots more that you can 20 00:00:52,720 --> 00:00:53,120 Speaker 4: do with it. 21 00:00:53,200 --> 00:00:54,920 Speaker 1: I'm looking forward to hearing all about it before we 22 00:00:54,960 --> 00:00:57,080 Speaker 1: get ahead of ourselves though. They're not just a fruit 23 00:00:57,080 --> 00:01:00,120 Speaker 1: that is unusual looking and produce these beautiful rubies that 24 00:01:00,160 --> 00:01:03,080 Speaker 1: you can scatter over things to make them look pretty. Nutritionally, 25 00:01:03,160 --> 00:01:05,240 Speaker 1: what do we need to know about pomegrans? Yah, They 26 00:01:05,360 --> 00:01:06,880 Speaker 1: are really a super food. 27 00:01:07,040 --> 00:01:10,679 Speaker 4: There is so much that you gain from eating pomegranates. 28 00:01:11,280 --> 00:01:15,399 Speaker 4: Apart from the sort of expected vitamins and minerals, they 29 00:01:15,440 --> 00:01:17,200 Speaker 4: are unbelievable for gut health. 30 00:01:17,800 --> 00:01:18,800 Speaker 3: So they have. 31 00:01:18,760 --> 00:01:25,600 Speaker 4: Anti inflammatory properties, they are immune boosting, they help with digestion. 32 00:01:25,920 --> 00:01:29,839 Speaker 4: So to put it into practical sort of examples, it 33 00:01:29,920 --> 00:01:32,959 Speaker 4: really helps with morning sickness and it can reduce morning 34 00:01:33,000 --> 00:01:38,039 Speaker 4: sickness because it's I think it's that unique flavor between 35 00:01:38,080 --> 00:01:40,720 Speaker 4: the savory tangy but also the sweetness. 36 00:01:40,760 --> 00:01:44,560 Speaker 3: They juicy, They fiber is incredibly good for your gut. 37 00:01:44,800 --> 00:01:50,560 Speaker 4: They also help for all over nausea, not just morning sickness. 38 00:01:50,760 --> 00:01:53,360 Speaker 4: They help with bloating, and that's why it's so good 39 00:01:53,360 --> 00:01:57,200 Speaker 4: for your gut because they have the ability to increase 40 00:01:57,200 --> 00:02:00,640 Speaker 4: the good bacteria that we need in our systems. They 41 00:02:01,080 --> 00:02:04,040 Speaker 4: carry antioxidants, they're good for anti aging, which is why 42 00:02:04,080 --> 00:02:07,320 Speaker 4: you see them in beauty products. They increase your collagen. 43 00:02:07,400 --> 00:02:09,280 Speaker 4: I mean, the list just goes on and on. They 44 00:02:09,440 --> 00:02:13,200 Speaker 4: good for sal repair, and they cholesterol free. And another 45 00:02:13,280 --> 00:02:16,200 Speaker 4: thing that's quite important to know is that they gi 46 00:02:16,560 --> 00:02:19,320 Speaker 4: or the impact that it has on your blood sugar 47 00:02:19,360 --> 00:02:22,560 Speaker 4: levels once you've eaten it is actually considered low compared 48 00:02:22,560 --> 00:02:26,400 Speaker 4: to many other fruit which are typically higher in the 49 00:02:26,720 --> 00:02:29,880 Speaker 4: glacimic index. And the impact it has on your blood sugar. 50 00:02:30,000 --> 00:02:32,400 Speaker 1: That's interesting and surprising because, as you say, they are 51 00:02:32,400 --> 00:02:34,400 Speaker 1: that wonderful blend of sort of sweet and sour at 52 00:02:34,440 --> 00:02:36,639 Speaker 1: the same time, but there is definite sweetness there. 53 00:02:36,840 --> 00:02:40,520 Speaker 4: Oh absolutely, yeah, absolutely, okay, So they are really good 54 00:02:40,560 --> 00:02:42,960 Speaker 4: for you. And if you want to eat them as 55 00:02:43,000 --> 00:02:45,760 Speaker 4: a fruit, say you are diabetic and you are concerned, 56 00:02:45,800 --> 00:02:48,720 Speaker 4: just combine them with a protein like cottage cheese or 57 00:02:48,800 --> 00:02:52,120 Speaker 4: yogurt or a few nuts or whatever. So they are 58 00:02:52,320 --> 00:02:54,639 Speaker 4: really amazing, amazing fruit. 59 00:02:54,760 --> 00:02:58,239 Speaker 1: Apart from being beautiful and I mean lovely in a 60 00:02:58,320 --> 00:03:02,400 Speaker 1: juice form as well, it's a very very it's it's 61 00:03:02,880 --> 00:03:06,040 Speaker 1: the flavor profile is unlike anything else with that, as 62 00:03:06,080 --> 00:03:08,200 Speaker 1: you said, that sweet savory balance that you get which 63 00:03:08,240 --> 00:03:11,240 Speaker 1: makes them beautiful reducing purp purposes as well. Sort of 64 00:03:11,240 --> 00:03:13,800 Speaker 1: if we talk geographically. I mean, this is a fruit 65 00:03:13,880 --> 00:03:18,440 Speaker 1: that is associated sort of mythologically with fertility and all 66 00:03:18,520 --> 00:03:21,520 Speaker 1: kinds of things about those little seeds. But I associate 67 00:03:21,560 --> 00:03:24,320 Speaker 1: with them with the Middle East and with Middle Eastern dishes. 68 00:03:24,720 --> 00:03:26,520 Speaker 1: Is that where we sort of trace their heritage? 69 00:03:26,840 --> 00:03:30,560 Speaker 4: Yes, very typically, But in South Africa, interestingly enough, they 70 00:03:30,600 --> 00:03:34,520 Speaker 4: grow in varying regions. The Western Cape is known for 71 00:03:34,600 --> 00:03:37,680 Speaker 4: its pomegranates, although a lot of people associate pomegranates with 72 00:03:38,000 --> 00:03:42,160 Speaker 4: sanin the Puma Langa area Limpopo sort of more tropical, 73 00:03:42,720 --> 00:03:44,560 Speaker 4: but they are in the Western Cape and in the 74 00:03:44,560 --> 00:03:46,480 Speaker 4: garden root they do incredibly well. 75 00:03:47,160 --> 00:03:47,560 Speaker 3: Yeah. 76 00:03:47,680 --> 00:03:52,000 Speaker 4: So they really grow all over South Africa. Obviously some 77 00:03:52,120 --> 00:03:55,800 Speaker 4: regions more than others, but it's understandable because we are 78 00:03:55,880 --> 00:04:01,040 Speaker 4: often described as a more Mediterranean sort of climate. Yeah yeah, 79 00:04:01,200 --> 00:04:05,320 Speaker 4: so yeah, they do like not rain when it is 80 00:04:05,360 --> 00:04:08,240 Speaker 4: supposed to be a drier part of the sort of 81 00:04:09,120 --> 00:04:13,080 Speaker 4: ur for them, but they want cold winters and then 82 00:04:13,240 --> 00:04:16,680 Speaker 4: hot summers for the fruit to mature. And interestingly enough, 83 00:04:16,680 --> 00:04:19,680 Speaker 4: of pomegranate is picked like some other fruit at a 84 00:04:19,760 --> 00:04:23,960 Speaker 4: mature stage and that has the ability to continue ripening. 85 00:04:24,560 --> 00:04:27,799 Speaker 4: So whereas something similar to a pear, for instance, pears 86 00:04:27,800 --> 00:04:29,840 Speaker 4: are not picked from the tree when they soft They 87 00:04:29,839 --> 00:04:33,400 Speaker 4: picked when they mature, but they soften and ripen on 88 00:04:33,440 --> 00:04:36,240 Speaker 4: your a in your fridge or on a fruit. 89 00:04:36,000 --> 00:04:36,800 Speaker 2: Platter or whatever. 90 00:04:37,160 --> 00:04:39,279 Speaker 4: A pomegranate can be the same, but it must be 91 00:04:39,360 --> 00:04:42,240 Speaker 4: picked at a mature stage, and the farmers obviously know 92 00:04:42,360 --> 00:04:45,039 Speaker 4: how to taste for all of that. But yeah, it's 93 00:04:45,080 --> 00:04:47,279 Speaker 4: a fascinating fruit. Now. 94 00:04:47,360 --> 00:04:50,640 Speaker 1: I can't imagine how frustrating it would be to go 95 00:04:50,680 --> 00:04:53,040 Speaker 1: to all the effort of opening one up to retrieve 96 00:04:53,080 --> 00:04:56,119 Speaker 1: those little seeds, only to discover that it's not properly ripe. 97 00:04:56,160 --> 00:04:59,039 Speaker 1: Is there a way to tell before you've opened up 98 00:04:59,080 --> 00:04:59,400 Speaker 1: the fruit. 99 00:04:59,560 --> 00:05:01,760 Speaker 4: No, think by the time that you buy it it 100 00:05:01,800 --> 00:05:03,760 Speaker 4: will be ready for use. 101 00:05:04,680 --> 00:05:06,320 Speaker 3: That we you don't have to worry about. 102 00:05:06,320 --> 00:05:10,120 Speaker 4: And interestingly enough, something that people don't understand always is 103 00:05:10,160 --> 00:05:13,960 Speaker 4: the color of the skin is not an indication of 104 00:05:14,000 --> 00:05:16,760 Speaker 4: the ripeness or the sweetness of the fruit. That gets 105 00:05:16,760 --> 00:05:21,400 Speaker 4: determined by the cultivar. Similar to something like mango. You 106 00:05:21,480 --> 00:05:24,839 Speaker 4: get mangoes that turn yellow as they ripen, and others 107 00:05:25,080 --> 00:05:28,520 Speaker 4: just stay green. The skin stays green because of that cultivar, 108 00:05:28,839 --> 00:05:32,120 Speaker 4: and then people think that because the skin didn't change, 109 00:05:32,480 --> 00:05:36,919 Speaker 4: it's not ripe. Exactly the same with pomegranate. These ones 110 00:05:36,960 --> 00:05:39,760 Speaker 4: in front of us are perfectly ripe, although they're not 111 00:05:40,400 --> 00:05:43,240 Speaker 4: as red as you sometimes see the picture look a 112 00:05:43,240 --> 00:05:43,960 Speaker 4: little bit sort of. 113 00:05:46,400 --> 00:05:48,440 Speaker 3: Don't you worry if we're going to open them now. 114 00:05:48,360 --> 00:05:53,560 Speaker 2: Okay, everybody got a raincoats in the vicinity. 115 00:05:53,560 --> 00:05:55,479 Speaker 1: If we're going to open up Helen, were actually going 116 00:05:55,520 --> 00:05:57,640 Speaker 1: to film you opening it up. My producer is here 117 00:05:57,640 --> 00:06:00,800 Speaker 1: with phone in hand while you talk us through this demonstration, 118 00:06:00,880 --> 00:06:03,760 Speaker 1: because I mean, it's a thick skin, it's it's it's 119 00:06:03,800 --> 00:06:07,160 Speaker 1: a tough nut to crack, hard fruit to open, and 120 00:06:07,200 --> 00:06:09,280 Speaker 1: then once you reveal it inside, there's still an act 121 00:06:09,279 --> 00:06:11,480 Speaker 1: to getting the seeds out. So talk to us while 122 00:06:11,520 --> 00:06:14,000 Speaker 1: you do it about what the technique is. 123 00:06:14,080 --> 00:06:16,600 Speaker 4: All right, So we typically refer to the top of 124 00:06:16,640 --> 00:06:19,640 Speaker 4: the fruit as the crown, where the not the stem part, 125 00:06:19,800 --> 00:06:22,880 Speaker 4: the top of the what that's where you're going to start. 126 00:06:22,960 --> 00:06:26,840 Speaker 4: And the secret is to cut as little of the 127 00:06:27,120 --> 00:06:30,039 Speaker 4: little arrols on the inside because if you cut them, 128 00:06:30,080 --> 00:06:31,120 Speaker 4: they lose their juice. 129 00:06:31,640 --> 00:06:33,640 Speaker 3: So the secret is to remove. 130 00:06:33,360 --> 00:06:37,360 Speaker 4: The top of the the fruit first. And obviously you 131 00:06:37,400 --> 00:06:39,599 Speaker 4: do sort of just need to get through that yo, 132 00:06:39,720 --> 00:06:42,359 Speaker 4: and I've got a cloth I'll wipe up afterwards because 133 00:06:42,360 --> 00:06:45,400 Speaker 4: the juice is starting to spat it all over. And 134 00:06:45,440 --> 00:06:48,239 Speaker 4: then you basically remove this like a lid. 135 00:06:48,760 --> 00:06:50,400 Speaker 1: So if I can describe to listen as what you've 136 00:06:50,440 --> 00:06:52,840 Speaker 1: just done, you've taken that little pairing a knife right 137 00:06:52,880 --> 00:06:55,600 Speaker 1: around the top of that crown, not halfway through. 138 00:06:55,600 --> 00:06:57,839 Speaker 2: It's not cutting a gem squash in half. It's right 139 00:06:57,920 --> 00:06:59,400 Speaker 2: at the top and you just. 140 00:06:59,320 --> 00:07:02,279 Speaker 1: Seized it a and then you've just taken your thumb 141 00:07:02,320 --> 00:07:05,040 Speaker 1: and peeled away that top to lift it like the 142 00:07:05,040 --> 00:07:06,600 Speaker 1: lid of a pot, and it looks like a little 143 00:07:06,640 --> 00:07:09,960 Speaker 1: poiky pots inside it, and you've not taken the lid off. 144 00:07:10,000 --> 00:07:12,400 Speaker 2: Okay, that's only part of the chant. 145 00:07:13,400 --> 00:07:16,520 Speaker 4: A pomegranate has segments similar. 146 00:07:16,160 --> 00:07:17,679 Speaker 3: To a citrus fruit. 147 00:07:18,280 --> 00:07:22,800 Speaker 4: So then you score, and take note you score the rind. 148 00:07:22,840 --> 00:07:24,600 Speaker 3: You don't cut right through it. 149 00:07:24,680 --> 00:07:28,680 Speaker 4: So follow the lines of those segments, and it varies 150 00:07:28,760 --> 00:07:30,640 Speaker 4: depending on the size of the fruit. It can be 151 00:07:30,720 --> 00:07:34,120 Speaker 4: four segments, it can be six segments, and you literally 152 00:07:34,240 --> 00:07:37,680 Speaker 4: just keep scoring all along all the way down to 153 00:07:37,840 --> 00:07:41,400 Speaker 4: the stems part at the bottom. And then you're going 154 00:07:41,440 --> 00:07:43,240 Speaker 4: to do exactly the same You. 155 00:07:43,360 --> 00:07:44,960 Speaker 3: Literally just pull it apart. 156 00:07:45,320 --> 00:07:50,000 Speaker 4: It's got these white membranes in between, and very gently 157 00:07:50,240 --> 00:07:55,680 Speaker 4: you can then pop the seeds out with your fingertips. 158 00:07:55,960 --> 00:07:58,840 Speaker 4: Some people turn them around and tap them. Some of 159 00:07:58,880 --> 00:08:01,480 Speaker 4: the seeds will fall out. You will also see on 160 00:08:01,520 --> 00:08:04,200 Speaker 4: the internet that some people advise to put it in water. 161 00:08:04,520 --> 00:08:06,640 Speaker 4: I don't like to do that unless you are going 162 00:08:06,720 --> 00:08:10,000 Speaker 4: to use those arrows immediately, because they don't want to 163 00:08:10,040 --> 00:08:13,520 Speaker 4: sit in liquid. They want to be dry. So if 164 00:08:13,600 --> 00:08:16,440 Speaker 4: you now made the effort of removing all of these 165 00:08:16,480 --> 00:08:18,120 Speaker 4: and it does, it is a bit of a labor 166 00:08:18,160 --> 00:08:22,000 Speaker 4: of love. So you remove them one by one, trying 167 00:08:22,040 --> 00:08:25,680 Speaker 4: to avoid the white pith, and then I want to 168 00:08:25,680 --> 00:08:27,880 Speaker 4: pass some of this around that you guys can taste 169 00:08:27,880 --> 00:08:30,120 Speaker 4: the ones that looked anemic to you that they are not. 170 00:08:30,920 --> 00:08:33,000 Speaker 1: Yeah, I'm really I mean I can see the rubies 171 00:08:33,040 --> 00:08:35,440 Speaker 1: are the deep ruby red I would expect from a 172 00:08:35,559 --> 00:08:38,720 Speaker 1: very much redder skinned pomegranate, and. 173 00:08:38,720 --> 00:08:41,560 Speaker 4: The white pith tends to be bitter like a citrus, 174 00:08:41,559 --> 00:08:45,280 Speaker 4: so don't include that. And obviously, as you can see, 175 00:08:45,360 --> 00:08:49,080 Speaker 4: I mean, they literally pop off in clusters. Whoops, not that, 176 00:08:49,920 --> 00:08:54,480 Speaker 4: and then they are ready to use. If you seeded 177 00:08:54,520 --> 00:08:56,920 Speaker 4: it like this, I would recommend that you put it 178 00:08:56,960 --> 00:09:00,559 Speaker 4: in a bowl and refrigerate it, or you can free 179 00:09:00,240 --> 00:09:04,840 Speaker 4: them avoid having Yeah, they freeze beautifully. I can explain 180 00:09:04,880 --> 00:09:08,160 Speaker 4: how to do that just now. But you don't want 181 00:09:08,240 --> 00:09:09,439 Speaker 4: them to sit in liquid. 182 00:09:09,760 --> 00:09:11,120 Speaker 3: So if it is a very. 183 00:09:11,040 --> 00:09:15,120 Speaker 4: Juicy, messy business, when you take the seeds out, I 184 00:09:15,120 --> 00:09:17,720 Speaker 4: would dab them a little bit on paper towel and 185 00:09:17,840 --> 00:09:20,600 Speaker 4: then put them in a dry container. Even the same 186 00:09:20,640 --> 00:09:23,920 Speaker 4: applies when you buy a container with arrols in the shop. 187 00:09:23,960 --> 00:09:25,640 Speaker 3: If you didn't get fresh fruit. 188 00:09:25,960 --> 00:09:28,760 Speaker 4: Sometimes you'll see it forms liquid at the bottom. Try 189 00:09:28,800 --> 00:09:31,679 Speaker 4: and remove it from that, have patter dry and keep 190 00:09:31,720 --> 00:09:36,320 Speaker 4: it in your fridge, and then you can freeze them 191 00:09:36,480 --> 00:09:37,160 Speaker 4: the arrols. 192 00:09:37,360 --> 00:09:38,640 Speaker 3: Put them in a single layer. 193 00:09:38,679 --> 00:09:42,559 Speaker 1: There's a to for you. 194 00:09:42,559 --> 00:09:44,560 Speaker 4: You can put them in a single layer on a 195 00:09:44,600 --> 00:09:48,760 Speaker 4: baking train, leave them to freeze until they, you know, 196 00:09:48,800 --> 00:09:52,800 Speaker 4: sort of rock on, and then put them into a 197 00:09:52,920 --> 00:09:56,560 Speaker 4: smaller freezer bag or a container and use them from there. 198 00:09:56,960 --> 00:10:01,360 Speaker 4: They will, obviously, as anything that you've frozen, bleed a 199 00:10:01,400 --> 00:10:03,600 Speaker 4: little bit as we call it, when you start using them, 200 00:10:03,760 --> 00:10:05,880 Speaker 4: but be mindful then of how you're going to use them. 201 00:10:05,920 --> 00:10:08,199 Speaker 4: Stir them into yogurt or have them on your breakfast 202 00:10:08,400 --> 00:10:09,640 Speaker 4: or whatever the coast may be. 203 00:10:10,640 --> 00:10:12,880 Speaker 3: But the fresh arrows are obviously. 204 00:10:13,400 --> 00:10:16,240 Speaker 1: These are gorgeous and it's a firm, little pop and 205 00:10:16,280 --> 00:10:20,120 Speaker 1: you get that beautiful juice, so sweet combination going on. 206 00:10:21,559 --> 00:10:23,600 Speaker 1: Just for anybody coming in midway. If you're wondering who 207 00:10:23,600 --> 00:10:26,960 Speaker 1: you're listening to speaking with such knowledge and authority on 208 00:10:27,000 --> 00:10:29,880 Speaker 1: the subject of pomegranate arrows, it's Helene Mayer with us 209 00:10:29,920 --> 00:10:32,800 Speaker 1: in studio today, and we've just shot a video of her. 210 00:10:33,280 --> 00:10:36,480 Speaker 1: I've got to say, very neat and tidily de seeding 211 00:10:36,520 --> 00:10:38,480 Speaker 1: a pomegranate the only time I've tried to. 212 00:10:38,400 --> 00:10:39,080 Speaker 2: Do this myself. 213 00:10:39,120 --> 00:10:41,640 Speaker 1: Okay, so the first error I made I've learned immediately 214 00:10:41,960 --> 00:10:43,400 Speaker 1: was that I tried to cut it down the middle 215 00:10:43,440 --> 00:10:46,880 Speaker 1: like a gem squash, and unsurprisingly cut through half the arrows, 216 00:10:46,920 --> 00:10:50,800 Speaker 1: and the juice went absolutely everywhere into my eyes, up 217 00:10:50,840 --> 00:10:53,600 Speaker 1: my nostrils, on my clothes, all over the kitchen, whereas 218 00:10:53,600 --> 00:10:55,640 Speaker 1: Helene has done this without spilling a drop on our 219 00:10:55,640 --> 00:10:56,079 Speaker 1: But you. 220 00:10:56,080 --> 00:10:57,520 Speaker 3: See put an apron on. 221 00:10:57,679 --> 00:10:59,280 Speaker 1: You did put an apron on, I will give you that, 222 00:10:59,600 --> 00:11:00,880 Speaker 1: but it's it's worked so. 223 00:11:00,880 --> 00:11:01,600 Speaker 2: Much more neatly. 224 00:11:01,679 --> 00:11:03,400 Speaker 1: So the video is going to go up on our 225 00:11:03,400 --> 00:11:06,360 Speaker 1: social media channels if you want to watch her at work. 226 00:11:06,400 --> 00:11:07,839 Speaker 1: But I think she's also done a very good job 227 00:11:07,840 --> 00:11:10,720 Speaker 1: of describing the process there. Now, okay, so did not 228 00:11:10,840 --> 00:11:13,440 Speaker 1: know that you could freeze them. That's also fantastic tip 229 00:11:13,480 --> 00:11:16,280 Speaker 1: about draining the liquid and patting them dry if you 230 00:11:16,360 --> 00:11:19,320 Speaker 1: have bought them in a container ready pipped from the store. 231 00:11:19,760 --> 00:11:21,120 Speaker 2: You've used the words arrowls. 232 00:11:21,240 --> 00:11:24,000 Speaker 1: I've heard them referred to as rubies, not surprising given 233 00:11:24,040 --> 00:11:28,240 Speaker 1: the cour color. What's the Is there a correct term? 234 00:11:28,520 --> 00:11:30,520 Speaker 1: Well of scientifically. 235 00:11:30,120 --> 00:11:34,280 Speaker 4: Yeah, Botanically they are referred to as arrols. The seeds 236 00:11:34,280 --> 00:11:37,760 Speaker 4: are referred to as arrols, but I think in the 237 00:11:37,840 --> 00:11:40,920 Speaker 4: general sort of speak, we all have our own favorite 238 00:11:40,920 --> 00:11:42,080 Speaker 4: way to describe them. 239 00:11:42,280 --> 00:11:45,040 Speaker 3: And you're right, I mean, they do look like jewels. 240 00:11:45,440 --> 00:11:46,480 Speaker 3: That's also the. 241 00:11:46,400 --> 00:11:53,840 Speaker 4: Connection between garnets and pomegranates. The appearance of the seeds 242 00:11:53,880 --> 00:11:59,280 Speaker 4: remind you of garnet on a stone, and in Afrikaans, 243 00:11:59,440 --> 00:12:05,000 Speaker 4: interesting enough, this is a cranaut the fruit, but the gem, 244 00:12:05,480 --> 00:12:08,720 Speaker 4: the semi precious stone is also referred to as a cranaut, 245 00:12:09,200 --> 00:12:10,880 Speaker 4: which is very interesting. 246 00:12:11,160 --> 00:12:12,160 Speaker 2: So thank you. 247 00:12:12,200 --> 00:12:15,880 Speaker 1: That's learning all kinds of trivia here. Okay, so Zelda 248 00:12:15,960 --> 00:12:17,720 Speaker 1: was asking how do you eat the fresh Do you 249 00:12:17,760 --> 00:12:20,720 Speaker 1: swallow the pips this? Well, you want to crunch the pips, Solda, 250 00:12:20,720 --> 00:12:23,280 Speaker 1: to get that explosion of the juice. Those are the 251 00:12:23,280 --> 00:12:26,559 Speaker 1: bits that you are eating, not the peth around them. 252 00:12:26,880 --> 00:12:27,840 Speaker 2: I love this story. 253 00:12:27,840 --> 00:12:30,480 Speaker 1: Ilsa writes in how much she loves pomegranates, the look 254 00:12:30,559 --> 00:12:31,280 Speaker 1: and the taste. 255 00:12:31,559 --> 00:12:33,719 Speaker 2: She says, a year or two ago, I. 256 00:12:33,720 --> 00:12:37,920 Speaker 1: Hosted a pomegranate seemed lunch for sixteen girlfriends. We had 257 00:12:38,000 --> 00:12:42,160 Speaker 1: bubbly with pomegranate rubies on arrival, a salad with pomegranate dressing, 258 00:12:42,520 --> 00:12:45,400 Speaker 1: whole chicken rubbed with Middle Eastern pomegranate molasses. 259 00:12:45,559 --> 00:12:47,400 Speaker 2: Oh, that is so nice. 260 00:12:47,679 --> 00:12:50,920 Speaker 1: And then for putting, it was a pomegranate Turkish delight. 261 00:12:51,320 --> 00:12:54,360 Speaker 1: All the guests had to wear purple as well. She says, 262 00:12:54,960 --> 00:12:57,240 Speaker 1: thank you for that, and she also says the latest 263 00:12:57,760 --> 00:13:01,280 Speaker 1: edition of ideas Idious magazine has got an article with 264 00:13:01,400 --> 00:13:05,880 Speaker 1: quotes by various local and international poets and authors about them. 265 00:13:05,920 --> 00:13:07,800 Speaker 1: Thanks for the tip, ils I mean, I love the 266 00:13:07,840 --> 00:13:10,320 Speaker 1: creativity of the pomegranate lunch for friends. 267 00:13:10,360 --> 00:13:11,760 Speaker 2: I bet you'll be talking about it for the rest 268 00:13:11,760 --> 00:13:12,439 Speaker 2: of your life. 269 00:13:12,880 --> 00:13:15,560 Speaker 1: And then okay, so A couple of ideas there from Ilza. 270 00:13:15,600 --> 00:13:17,120 Speaker 2: What else do you like to do with them? 271 00:13:17,120 --> 00:13:19,240 Speaker 1: I mean, as I mentioned, my only experience with them 272 00:13:19,320 --> 00:13:22,480 Speaker 1: so far is scattered over yogurt on top of a 273 00:13:22,480 --> 00:13:25,760 Speaker 1: beautiful smoky roasted aubergine. But what else would you recommend 274 00:13:25,760 --> 00:13:27,320 Speaker 1: people should try and do with them in the kitchen. 275 00:13:27,440 --> 00:13:30,640 Speaker 3: Well, there's almost nothing I can't suggest with them. So 276 00:13:31,559 --> 00:13:32,200 Speaker 3: because of. 277 00:13:32,120 --> 00:13:36,560 Speaker 4: Their sweet, savory, tangy flavor, they really go with sweet 278 00:13:36,600 --> 00:13:40,840 Speaker 4: and savory dishes. I mean, lamb with pomegranates is absolutely amazing. 279 00:13:41,559 --> 00:13:43,440 Speaker 4: Even your ball of oats in the morning, as I 280 00:13:43,440 --> 00:13:48,240 Speaker 4: suggested earlier, you can have it with almost any dairy 281 00:13:48,800 --> 00:13:52,040 Speaker 4: goes very well with it. Roasted vege just topped with 282 00:13:52,800 --> 00:13:57,040 Speaker 4: the arrols are gorgeous because the arrals has the ability 283 00:13:57,080 --> 00:13:59,439 Speaker 4: to sort of bring out the other flavors as well, 284 00:13:59,480 --> 00:14:01,880 Speaker 4: similar to what you would have experienced with the brindle. 285 00:14:02,400 --> 00:14:06,720 Speaker 4: So humus is a typical Mediterranean dish, and you often 286 00:14:06,800 --> 00:14:10,480 Speaker 4: see that that's garnished or sort of topped off with 287 00:14:10,640 --> 00:14:13,880 Speaker 4: the arrowls, which again that nuttiness from the humus and 288 00:14:13,920 --> 00:14:17,600 Speaker 4: the sweetness from the arrowls are just beautiful together. It's 289 00:14:17,640 --> 00:14:20,600 Speaker 4: a fabulous ingredient. To add into a salsa with a 290 00:14:20,680 --> 00:14:24,280 Speaker 4: spicy dish, even something as basic as a babuti, we 291 00:14:24,440 --> 00:14:27,200 Speaker 4: tend to serve that with a fruity salsa or a 292 00:14:27,280 --> 00:14:30,560 Speaker 4: symbol of some sort, arrowls, with a bit of mint 293 00:14:30,600 --> 00:14:33,840 Speaker 4: and cucumber or even coriander if it's with a curry. 294 00:14:34,560 --> 00:14:35,880 Speaker 3: Is so good together. 295 00:14:36,120 --> 00:14:39,880 Speaker 4: It combines very well with things like red onion, spring onion, 296 00:14:40,400 --> 00:14:43,160 Speaker 4: coriander leaves, so you can really play with the other 297 00:14:43,200 --> 00:14:45,680 Speaker 4: elements that you want to use like that. 298 00:14:46,240 --> 00:14:48,360 Speaker 3: It is I said dairy earlier. 299 00:14:48,440 --> 00:14:52,520 Speaker 4: It is particularly good with blue cheese. So we've made 300 00:14:52,520 --> 00:14:56,720 Speaker 4: a salad before with blue cheese and pears and broccoli 301 00:14:56,760 --> 00:15:00,000 Speaker 4: and you know me and seasonal and getting those ingredients 302 00:15:00,160 --> 00:15:03,640 Speaker 4: that compliment one another. In this case, it's really beautiful 303 00:15:03,680 --> 00:15:07,440 Speaker 4: because the broccoli is sort of the neutral fresh flavor. 304 00:15:07,840 --> 00:15:09,720 Speaker 3: The pears give you a little bit. 305 00:15:09,600 --> 00:15:13,160 Speaker 4: Of sweetness, and pears and blue cheese is always good together. 306 00:15:13,720 --> 00:15:16,680 Speaker 4: So that is so simple, and then you top that 307 00:15:16,840 --> 00:15:19,760 Speaker 4: with the arrols. The other thing that we love to 308 00:15:19,800 --> 00:15:23,680 Speaker 4: do is citrus citrus salad. So if you have again 309 00:15:23,800 --> 00:15:28,040 Speaker 4: a very simple dressing of sages, apple cider, vinegar, olive oil, 310 00:15:28,240 --> 00:15:32,680 Speaker 4: and mint on literally a bed of letters, maybe with 311 00:15:32,720 --> 00:15:35,400 Speaker 4: some rocket or baby spinach, and then the arrols on top. 312 00:15:37,360 --> 00:15:39,720 Speaker 4: Keeping it simple is almost what you want to do. 313 00:15:39,800 --> 00:15:42,640 Speaker 4: One or two strong flavors, and then the arrols, like 314 00:15:42,680 --> 00:15:45,560 Speaker 4: you described it so beautifully earlier, pop in your mouth 315 00:15:45,760 --> 00:15:49,160 Speaker 4: and you get that tanginess that combines well with something else. 316 00:15:49,440 --> 00:15:52,440 Speaker 4: Chocolate and arrols is a very well known combination. Very 317 00:15:52,440 --> 00:15:53,720 Speaker 4: few people can say no to that. 318 00:15:54,200 --> 00:15:55,200 Speaker 3: Avo and arrols. 319 00:15:55,360 --> 00:15:59,640 Speaker 4: The pomegranate arrols are also a fantastic combination on toast 320 00:15:59,840 --> 00:16:01,960 Speaker 4: or in a sumbole or a salsa or part of 321 00:16:02,000 --> 00:16:02,480 Speaker 4: a salad. 322 00:16:02,720 --> 00:16:07,040 Speaker 1: I'm making Mexican tonight and thinking that is about to 323 00:16:07,080 --> 00:16:12,080 Speaker 1: acquire an extra edition at the end, Jewel, it's even great. 324 00:16:12,120 --> 00:16:14,240 Speaker 4: Sorry to interrupt you, just in a glass of water. 325 00:16:14,680 --> 00:16:17,200 Speaker 4: Some people struggle to drink enough water and just a 326 00:16:17,200 --> 00:16:20,520 Speaker 4: few arrols livens it up. But it also gives you 327 00:16:20,560 --> 00:16:24,040 Speaker 4: that the healthy aspect of it. So don't just prettify 328 00:16:24,120 --> 00:16:27,960 Speaker 4: the glass eat the arrols afterwards. There's really so much 329 00:16:28,000 --> 00:16:30,320 Speaker 4: that you can add them to any day of the 330 00:16:30,880 --> 00:16:33,040 Speaker 4: any meal of the day, and any time of the day. 331 00:16:33,200 --> 00:16:36,360 Speaker 4: You can really enjoy them with ease fantastic. 332 00:16:36,520 --> 00:16:39,480 Speaker 1: We've learned so much today, Helene. I know that you've 333 00:16:39,480 --> 00:16:42,080 Speaker 1: got lots of recipes and advice on your own website, 334 00:16:42,080 --> 00:16:45,360 Speaker 1: which is Helenemeyer dot co dot z. But I also 335 00:16:45,360 --> 00:16:47,840 Speaker 1: want to mention there is a South African Pomegranate Association 336 00:16:47,920 --> 00:16:49,840 Speaker 1: and I thieve their social media channel is a great 337 00:16:49,840 --> 00:16:51,600 Speaker 1: place to find inspiring ideas. 338 00:16:51,640 --> 00:16:54,520 Speaker 4: There's lots of information and recipes. They have a website 339 00:16:54,560 --> 00:16:56,680 Speaker 4: as well where there are some recipes, but I would 340 00:16:56,720 --> 00:16:59,600 Speaker 4: say the Facebook and Instagram page is going to be 341 00:16:59,840 --> 00:17:03,640 Speaker 4: a source of inspiration and knowledge for people if they're 342 00:17:03,680 --> 00:17:07,640 Speaker 4: not as comfortable with the pomegranate and what you can 343 00:17:07,680 --> 00:17:08,119 Speaker 4: do with it. 344 00:17:08,200 --> 00:17:09,240 Speaker 3: So no, hope that's fabulous. 345 00:17:09,280 --> 00:17:12,000 Speaker 1: If nothing else, I hope that this segment has inspired 346 00:17:12,000 --> 00:17:13,879 Speaker 1: you to give it a try at opening one up 347 00:17:13,920 --> 00:17:16,639 Speaker 1: yourself and using them fresh rather than going to the 348 00:17:16,680 --> 00:17:19,240 Speaker 1: expense of buying them off the shelf in the store. 349 00:17:19,520 --> 00:17:21,920 Speaker 1: And secondly, we're going to just close by saying that 350 00:17:22,000 --> 00:17:25,200 Speaker 1: Helene is generously brought in a beautiful box of pomegranates 351 00:17:25,200 --> 00:17:26,760 Speaker 1: which we are going to give to one of our 352 00:17:26,800 --> 00:17:30,520 Speaker 1: listeners who has been paying attention this afternoon, and it's 353 00:17:30,520 --> 00:17:32,280 Speaker 1: going to be delivered to you as long as you 354 00:17:32,320 --> 00:17:33,960 Speaker 1: are within a thirty kilometer. 355 00:17:33,640 --> 00:17:35,360 Speaker 2: Radius of Cape Town. Do bear that in mind. 356 00:17:35,400 --> 00:17:38,320 Speaker 1: Apologies, if you're listening to us in Nisner, you can't 357 00:17:38,320 --> 00:17:40,480 Speaker 1: play this time round. But anybody else who is within 358 00:17:40,520 --> 00:17:43,359 Speaker 1: a thirty kilometer radius of Cape Town send us a 359 00:17:43,400 --> 00:17:47,920 Speaker 1: WhatsApp to seven two five six seven one five six seven. 360 00:17:48,040 --> 00:17:50,439 Speaker 1: Give us your name and the answer to this very 361 00:17:50,520 --> 00:17:53,840 Speaker 1: simple question. What is the term used to describe a 362 00:17:53,880 --> 00:17:57,919 Speaker 1: pomegranate seed or ruby. Helen's been using it throughout the 363 00:17:57,960 --> 00:18:00,399 Speaker 1: show today. I hope you picked it up. Send us 364 00:18:00,440 --> 00:18:02,800 Speaker 1: that WhatsApp and I will announce the winner after we've 365 00:18:02,800 --> 00:18:05,199 Speaker 1: heard the eyewitness newes. Helene, always wonderful to have you 366 00:18:05,240 --> 00:18:07,880 Speaker 1: with us. Thank you, thanks so much every time.