The appearance of this exotic fruit leaves many people feeling confused about how to use it, or even how to open it. Many pass up this super fruit at the grocery store in favor of more traditional fruits.

Pomegranate season typically runs from October to January, making it peak season to enjoy this amazing fruit!

In addition to their high vitamin C content, pomegranate’s are high in antioxidants, which help the body fight free radicals that cause cell damage. Pomegranate juice is higher in antioxidants than red wine, green tea, blueberry and cranberry juice.

Pomegranates are rich in polyphenols, plant chemicals known to reduce the inflammation process associated with heart disease. Chronic  inflammation in the body has been linked to an increased risk of  heart disease and stroke.

While scientific research is still in its early stages, there are a number of studies that suggest pomegranates may prevent or help treat certain types of cancer. According to a study done by Lake Erie College of Osteopathic Medicine (LECOM) School of Pharmacy, pomegranates produced anticancer effects in experimental models of lung, prostate and skin cancer. Similarly, a three year University of California study concluded that drinking 8 ounces of pomegranate juice per day may cut down the effect of prostate cancer in men. Specifically, the study showed that the period during which PSA levels in men treated for prostate cancer remained stable, increased by nearly four times.

TIP: A perfectly ripe pomegranate will be heavy and have smooth, deep red skin. Older pomegranates normally weigh less than the fresh ones as they contain less juice and tend to be more dried out.

Considered a sacred fruit in many cultures, pomegranates are very versatile and make a great addition to everything from salads to sorbets.

Pomegranate and Cucumber Salad

This salad is the perfect accompaniment to any holiday festivity!

• 2 pomegranates
• 2 large cucumbers
• 1 can of garbanzo beans
• 2 cloves of garlic pressed
• 4 or 5 fresh basil leaves chopped

Vinaigrette:

• extra-virgin olive oil
• red wine vinegar
• salt and pepper to taste

Directions:

Peel the cucumbers and cut into small cubed pieces. Remove the seeds from the pomegranates and discard the rind. Add both the cucumbers and pomegranate seeds to a serving bowl.

Drain and add the garbanzo beans, garlic and basil and toss all the ingredients together.

Using 1 part red wine vinegar to 2 parts olive oil, add the dressing to the salad and mix thoroughly. Allow salad to rest in the fridge briefly before serving. Enjoy!

Tags: anti-inflammatory diet, healthy recipe, hormone imbalance, organic food, superfoods, wellness