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Adelaide doctor grows a healthy pomegranate business

An Adelaide doctor believes that despite the challenges pomegranates present as a consumer and a producer that they are worth persisting with for their proven health benefits.

Apr 13, 2016, updated Apr 13, 2016
Photo: Samantha Forsberg/Flickr

Photo: Samantha Forsberg/Flickr

Pomegranates are an old-fashioned fruit that are tricky to eat because of their tough outer skin and fiddly membranes that contain the jewel-like sweet and tart arils (seeds), but they are valued for their use in Middle Eastern cuisine, Asian medicine and to make Grenadine, the non-alcoholic cocktail syrup. More recently they have been promoted as a “superfood” that can help in the fight against gum disease, obesity and prostate cancer.

Orthopaedic surgeon Michael Sandow says there is now credible medical support behind the health benefits of pomegranates. In laboratory tests, he says, pomegranate shows antiviral, antibacterial and antioxidant properties and there is accumulating data that shows pomegranate has the potential to help prevent or treat various disease risk factors including high blood pressure, high cholesterol, oxidative stress, hyperglycemia, and inflammatory activities.

“Few foods can present a similar array of apparent health benefits, and while it is important not to claim unreasonable medicinal properties, if an agreeable addition to a person’s diet can provide potential health benefits, then how good is that,” he said.

Sandow also produces pomegranates on his Clare Valley property. He is one of several South Australian pomegranate producers who sell their product as fresh whole fruit or processed into juice (fresh and long-life) and punnets of arils that are often used to garnish salads.

Wakefield-Valley-pomegranates-2

Wakefield Valley pomegranates. Photo: supplied

Wakefield Valley Vineyard is a 200 acre property situated on the usually dry Wakefield River,” he says. “We planted vines in 1994 and expanded to walnuts and more recently pomegranates. We sell most of the pomegranate fruit through the Pooraka market but the second grade fruit we juice and sell as an orange and pomegranate combination.”

Sandow has planted four different varieties on his orchard near Auburn.

“Wonderful is an internationally renowned variety that has excellent fresh fruit and juicing capabilities and is the dominant variety in Australia.”

He also has plantings of Jennings and Black with its stunning dark beetroot coloured skin and the soft-seeded Angel Red.

“There have been a number of issues with growing pomegranates in and several large ventures have failed,” he says.

“We have managed to address a number of the issues and our plants are thriving.

“We have the first commercial Australian plantings of Angel Red and look forward to providing a better product for the salad and fresh aril market.”

Pomegranates are currently in season and Lyndall Vandenberg, marketing and communications coordinator for the Willunga Farmers Market, recommends using pomegranate arils and fresh pistachio nuts (also in season) to make this colourful autumn salad.

“The green colour of the fresh pistachios looks so pretty against the vibrant pink of the pomegranate arils and their chewy textures work brilliantly within the salad ,” she says.

Pomegranate and Fresh Pistachio Salad

Ingredients

seeds from ½ a large pomegranate
1 handful of fresh pistachios (substitute with dried pistachios when fresh are unavailable)
4 large handfuls fresh herbs such as coriander, mint, Asian basil
4 baby cos lettuce leaves, torn into pieces
1 stem lemongrass, trimmed, outer skin removed then very finely chopped
2 kaffir lime leaves, stemmed and very finely sliced
½ an eschallot, peeled and very finely sliced
juice of 1 lime
2 tbsp extra virgin olive oil
salt to taste

Method

In a large bowl, toss together the fresh herbs, lemongrass, kaffir lime leaves and eshallot and set aside.

In a small bowl whisk the lime juice, olive oil, and a pinch of salt, until well combined. Pour this over the salad and gently mix.

Arrange the salad on a large flat plate. Sprinkle over the pomegranate seeds and pistachios then finish with a light drizzle of olive oil.

Serves 4

 

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