Dragon fruit used to feel like a traveler’s fruit, something you’d find in a far east market that sells Pad Thai and bags of pickled grasshoppers, eaten with a stick.  Now it’s turning up everywhere. I see it stacked neatly in Canadian and American supermarkets, tucked into smoothies in California cafés, and increasingly in Eastern Mediterranean markets where it once felt exotic and rare. It has been turning up in our weekly CSA box and my daughter asks for them now as much as my son wants apples.

It looks beautiful, with tiny kiwi-like seeds on the inside, its taste somewhat bland in comparison. You’ll find the insides in a shocking hot pink, white or yellow. So yeah –– part of its appeal is visual. Dragon fruit looks like it was designed by a poet with a sense of humor. But it’s the inside that matters, and that’s where this fruit earns its place as a superfruit.

Dragon fruit is also known by several other names depending on where you encounter it. In much of the US and Latin America it’s commonly called pitaya or pitahaya, terms you’ll often see used interchangeably with dragon fruit on market labels. Botanically, the fruit comes from a cactus sometimes referred to as night-blooming cereus, a nod to the plant’s dramatic flowers that open after dark. Older or poetic names like strawberry pear, belle of the night, or queen of the night still appear occasionally, though today dragon fruit and pitaya are the names most shoppers recognize.

Dragon fruit is rich in antioxidants, fiber, vitamins, and minerals, while staying low in calories. It’s one of those foods that manages to feel indulgent while doing something genuinely useful for the body. Like cucumbers.

The deep red and pink varieties contain healthful betalains and flavonoids, compounds that help neutralize free radicals and reduce inflammation. These antioxidants are linked to lower risks of chronic diseases, including heart disease and certain cancers. Vitamin C adds another layer of immune support, especially welcome in winter months when fresh fruit choices can feel limited.

Fiber is where dragon fruit really shines. It contains both soluble and insoluble fiber, which means it helps digestion in more than one way. Insoluble fiber keeps things moving, while soluble fiber feeds beneficial gut bacteria, strengthening digestion and immunity from the inside out. People watching blood sugar levels often appreciate dragon fruit for the same reason; fiber slows sugar absorption and may help reduce insulin resistance over time.

There’s also a quiet mineral richness here. Magnesium supports muscle function and sleep. Calcium and phosphorus contribute to bone health. Iron, especially when paired with vitamin C, supports oxygen flow in the body. None of this is flashy, but together it makes dragon fruit feel like a thoughtful food, one that supports the body without demanding attention.

I like dragon fruit most when it’s not overworked. Fresh slices in half with a squeeze of lime and a spoon to dig it out are enough. But one recipe surprised me, and it’s now become a favorite way to serve it to guests who think they already know this fruit.

Can you cook dragon fruit?

Take ripe red dragon fruit and cut it into thick cubes. Toss gently with a drizzle of olive oil, a pinch of flaky salt, and a squeeze of lemon. Roast it briefly in a hot oven, just until the edges caramelize slightly. Let it cool, then scatter over labneh or thick Greek yogurt. Finish with cracked black pepper, fresh mint, and a few toasted pumpkin seeds. The heat deepens the fruit’s sweetness, the salt pulls it into savory territory, and suddenly dragon fruit feels less like a smoothie ingredient and more like a grown-up dish.

Perhaps that’s why it’s showing up more often now. As markets globalize and palates mature, we’re learning to see familiar foods in new ways. Dragon fruit no longer feels like a novelty.

The post Dragon fruit health benefits appeared first on Green Prophet.

Portland, Oregon is not known for its hot, humid weather, unlike the sticky heat we get over here in the Middle East, yet it is home to a new summer treat – the SolPop.

This is one of the healthiest alternatives to ice-cream and sugar-packed Popsicles since it is made mainly from fruit and natural juices. Finally something you can give your children without feeling guilty about sugar content and chemical coloring. Read on for recipes.

The idea of SolPop began in May 2008 when Aaron Harmon, his wife Danielle Koppel and their friend Noah Cable started testing out different flavors and combinations of fruits to see what worked best. They now have almost 40 different flavors including sweet and tart, savory, coconut-based and “wellness pops” to counteract the rainy weather.

Made from different fruit, vegetables and herbs, all of which are organic, these pops take the name SOL meaning Sustainable, Organic and Local. “Sol” is also the Spanish word for sun, referring to the brightness of the Latin-American sun. These SolPops bring some of that brightness to Portland with their great natural flavours.

The principle is a light refreshing summer treat, where there is only a limited amount of sugar added in the form of cane sugar, agave and fruit cider making this dessert essentially fruit on a stick. If you are not in the Portland area, however, you should try making your own healthy fruit Popsicle.

Recipe 1 – Frozen Strawberry Pops
Ingredients:

½ cup sugar
½ cup water
2 strips lemon zest
1 cup orange or apple juice
2 cups strawberries

Method:

1. Put the sugar, water and lemon strips in a saucepan and bring to a boil, waiting until the sugar dissolves
2. Remove the lemon strips and allow the syrup to cool
3. Puree the strawberries
4. Combine the pureed fruit with the syrup and fruit juice
5. Pour this mixture into moulds and put it in the freezer.

Experiment with the fruit: all you have to do it put your choice into a blender and freeze

Recipe 2 – Simple Fruit Popsicles
Ingredients:

450g crushed pineapple undrained
3 firm bananas
450g strawberries

Method:

1. Puree the pineapple, bananas and strawberries
2. Pour into moulds

So here you have a treat you can make for yourself based on anything you have around, from watermelon (which is packed with nutrients), to mint and other herbs which have their own benefits. Play around with the ingredients and find your favorite flavor for summer.

Read more on healthy fruit treats:
4 New Ways to Have Fun with Watermelon
Indulgence Locavore Style: Homemade Strawberry Jam

The post Frozen juice ice pops recipe – for low-sugar summer treats appeared first on Green Prophet.

The Mediterranean diet is gaining popularity as a healthy and sustainable eating plan. Health professionals recommend it to individuals with chronic conditions like heart disease or high blood pressure to reduce the risks of heart disease, dementia, and depression. 

Our food choices have a significant impact on our physical and mental well-being, as well as our daily functioning. Adopting healthy and natural eating practices like the Mediterranean diet benefits both our bodies and the planet. 

What is the Mediterranean diet? 

The Mediterranean diet isn’t a strict diet plan but rather a way of eating based on the dietary traditions of Crete, Greece, and Southern Italy during the mid-20th century. They believed that a diet rich in fruits, vegetables, beans, nuts, whole grains, fish, olive oil, small amounts of dairy, and red wine offered extensive health benefits. 

The diet emphasizes healthy fats, with olive oil being a recommended primary fat source. It highlights other foods like avocados, nuts, and oily fish for their beneficial fats, particularly omega-3 fatty acids in walnuts and fish.

The Mediterranean diet suggests consuming fish at least twice a week, while people should consume poultry, eggs, and dairy products in smaller portions daily or weekly. Eating red meat is limited to a few times per month. 

A typical breakfast on the Mediterranean diet could consist of mashed avocado spread on whole-grain toast, accompanied by fresh fruit and a low-fat Greek yogurt. For lunch or dinner, a recommended meal might include a vegetable and grain dish cooked with olive oil and seasoned with herbs. This could include roasted root vegetables, leafy greens, a side of hummus, and small portions of pasta or whole grain bread. As a source of lean protein, grilled fish is often suggested.

The diet encourages water as the primary beverage, with moderate consumption of wine allowed during meals. 

The ultimate hummus recipe

According to a Harvard nutrition study the Mediterranean diet effectively reduces the risk of cardiovascular diseases and overall mortality. For instance, a study involving nearly 26,000 women found that those who followed this diet had a 25% lower risk of developing cardiovascular disease over 12 years.

Similarly, a meta-analysis of 16 studies with over 22,000 women showed that individuals with the highest adherence to the Mediterranean diet had a 24% lower risk of cardiovascular disease and a 23% lower risk of premature death than those with insufficient compliance. Sustainability has become a significant focus of the food discussion, particularly concerning climate change and food security. Researchers, farmers, and policymakers are seeking effective ways to feed the growing global population of 9.7 billion by 2050. 

In what ways is the diet personally and environmentally sustainable?

The diet conserves water by choosing less water-intensive foods like whole grains compared to beef. Fruits and vegetables are also more water-efficient choices  It also conserves land by reducing reliance on agricultural land for animal-based products. 

The Mediterranean diet decreases the need for fertilizers by incorporating nitrogen-absorbing legumes like chickpeas. Legumes such as beans, lentils, and peas, decrease fertilizer requirements and enrich the soil when decomposing, benefiting subsequent crops. This sustainable process allows pulses to be grown eco-friendly and reduces the resources needed for other Mediterranean diet staples like whole grains, fruits, and vegetables. 

The Mediterranean diet is personally sustainable because it offers an enjoyable eating experience. It includes delicious foods, promotes physical health, and encourages mindful consumption. While following this eating pattern can lead to weight loss and improved health, it primarily involves adopting a long-term lifestyle change with sustainable benefits!

The post Why the Mediterranean Diet? appeared first on Green Prophet.

Shmita is a Jewish way to let the land rest once every 7 years. For Jewish Israelis it’s a deeply spiritual practice. Some may be surprised to know that the significance of this commandment is deeply ecological too.

The biblically ordained shmita or Sabbath for the land is about to happen following the Jewish holiday of Rosh Hashanah (or Jewish New Year) tomorrow. In other words shmita is the 7-year agricultural cycle mandated by the Torah for the Land of Israel.

I first started Green Prophet in 2007 during a Sabbatical year, and coming full circle the shmita year starts again. Shmita means “release”.

An academic Sabbatical, when professors take off to San Francisco for a year abroad, comes from the Jewish concept of the Sabbatical year when the land rests.

RELATED: The shmita year and connection to the environment

But when we talk about a rest for the land, the ecological points to this tradition are significant – mind-blowing, even, knowing that sages were proscribing and following the shmita tradition hundreds, and thousands of years ago.

In ancient times we can look to biblical text for the source of the shmita tradition, which is considered a mitzva or commandment to religious Jews: “Six years shall you sow your land and gather in its produce. But in the seventh year, you shall let it go and abandon it, and the needy of your people shall eat, and the wildlife of the field shall eat what is left; so shall you do to your vineyard and your olive grove.” (Exodus 23:10,11)

“>Maimonides, in his, “The Book of the Mitzvos,” discusses the above mitzvah, and writes: “By this injunction, we are given a mandate to renounce as ownerless all produce of the land in the Shmittah Year, and to permit anybody to take what grows in our fields.” (Mitzvah 134)

When the land belongs to no one

An outshoot of this mitzvah is to desist from cultivating the land during the seventh year.

Practically speaking, Jews living in the land of Israel sill practice shmita. According to the late Yosef Ben Shlomo Hakohen as his writings appear in the Hazon Archives: “During the Shmittah Year, the produce that grows naturally in the fields is considered to be ownerless. According to our tradition, the rabbinical courts can hire workers to gather this produce and distribute it to the public.

“For example, there are rabbinical courts in Israel today which hire workers – the farmers themselves – to gather the produce, and it is then distributed to the public for a low fee which covers the costs of the gathering and distribution.”

Laws for observing shmita are complicated and since I am not a rabbi I will not go into them in detail. But essentially there are some kinds of allowances for fruit and produce that may be consumed while the land owned by the Jewish farmers is left to go fallow.

I understand that new seeds may not be planted, but trees can be cared for so the orchard or vineyard is not lost. We’ll go into more detail later.

Ripe peppers rotting in a greenhouse during shmita year in Israel are seen below.

But what will people eat during shmita?

In our world where tomatoes routinely take transatlantic flights it is not hard for Israelis to obtain food from elsewhere. And I should note that this particular mitzvah applies only to the land of Israel. Jews living in other countries do not observe this commandment.

When it’s too late to freeze ahead for the year and when you can’t rely on preserves, fruits and vegetables sold in a shmita year however may be derived from five sources, according to Wikipedia.

They are:

1. Produce grown during the sixth year, to which the laws of the seventh year do not apply.
2. Produce grown on land owned by non-Jewish (typically, Arab) farmers in Israel.
3. Produce grown on land outside the halakhic boundaries of Israel (chutz la’aretz). A large number of greenhouses have been set up in Jordan this year to grow produce for Israel’s observant folks.
4. Produce (mainly fruits) distributed through the otzar beit din (I have no idea what this means)
5. Produce grown in greenhouses.

This last way of growing (#5) resonates with eco-minded folks. I know of religious Jews in Israel who have started buying hydroponic and aquaponic systems to fulfil this year’s mitzvah of shmita, while allowing them to grow their own food at home.

Hydroponics, which I am trying at home is a great way to maintain a steady supply of greens like lettuce, and organic herbs. My na’ana (or mint) plants are growing like weeds laying down roots throughout my whole system.

Hydroponics is acceptable shmita practice according to orthodox rabbis

According to the Torah scholar Mordechai Schon in Israel hydroponics is acceptable, but there may be some conditions that apply. He tells Green Prophet:

“Growing vegetables using systems like hydroponics for shmita were introduced many years ago. There is a book that was published in 1950 named Hydroponics in Israel by Dr. Meir Schwartz הידרופוניקס – גידולי חצץ. בהוצאת המכון לחקר החקלאות ע”פ התורה on this subject.

“M Swartz did extensive research to test the viability of it; to be able to grow vegetables in the shmita year; and was guided by the Chazon Ish [Rabbi Avrohom Yeshaya Karelitz – left] who also helped him raise funds for his research,” says Schon.

“There are authorities that permitted hydroponics even growing outside; but the Chazon Ish (left) permitted only if growing indoors [if there is a roof or covering which prevents rain and sunlight it is considered indoors].”

Food tips during shmita

Practically speaking and for people observing the mitzvah of shmita, I asked Schon how people truly classify and source their food, according to Jewish law. Let’s say what happens if you have a small food garden at home?

Schon writes: “Fruits, shishis, fruits from sixth year which includes all fruit that started growing before shmita as it is not considered shmita fruit. If it started growing after Rosh Hashanah it has kadushas shviis and may be eaten. It could be sold through otzar beis din.

“The other option is import.”

Schon continues: “Vegetables that were picked after Rosh Hashanah but started growing before Rosh Hashannah may be eaten but have kdushat shviis and could be sold through otzar beis din. [There are more stringent opinions that prohibit vegetables that were picked after Rosh Hashanah as that is the opinion of the Rambam; but the Chazon Ish was lenient on this].

“Vegetables that started growing after Rosh Hashanah is prohibited. Vegetables that were grown by non-Jews on their land is permitted [there are different opinions if there is kdushas shviis] the other option is import or from crops that were grown in many parts of the south in the Aravah where shmita does not apply, since it is considered halachically chutz laaretz (or outside the land of Israel).

“Also some vegetables [mainly potatoes are stored from the sixth year],” Schon concludes.

If you are observant and have more questions add them to the comments here and I will ask Schon, willing to help, to reply in this article.

So to sum up, the shmita is a way to let the land rest for a year. It sure sounds a little complicated for the Jewish consumer looking to make a salad, but there is sound ecological reasons for shmita so the land can be replenished. But also, there are spiritual ones that I see as well. Whenever we remind ourselves that this land, any land on earth, does not really belong to us, but is borrowed, we give it more reverence and respect.

If in doubt about shmita, ask your rabbi. Peace out everyone observing shmita and peace out planet earth!

Top two images: ChameleonsEye / Shutterstock.com

The post Shmita and surviving a year in Israel without starving as the land rests appeared first on Green Prophet.

The princely pomeganate, ar-Rumm in Arabic, is mentioned in the Koran as one of the many delicious rewards awaiting in Paradise. Its numerous uses in cooking and medicine, as well as its beautiful structure, make the fruit a wonder for Muslims who believe that each pomegranate seed is a sign of the sustainer.

Pomegranates are mentioned three times in the Koran or Qur’an: As one of the fruits that will be found in paradise:

“In both of them [gardens] are two springs, spouting […]In both of them are fruit and palm trees and pomegranates. So which of the favors of your Lord would you deny?” (Quran, 55:66-69)

As a reminder of God’s sustenance on earth,

“And He it is who produces gardens (of vine), trellised and untrellised, and palms and seed-produce of which the fruits are of various sorts, and olives and pomegranates, like and unlike; eat of its fruit when it bears fruit, and pay the due of it on the day of its reaping, and do not act extravagantly; surely He does not love the extravagant.” (Quran, 6:141)

And as a sign of his artistry,

“And it is He who sends down rain from the sky, and We produce thereby the growth of all things. We produce from it greenery from which We produce grains arranged in layers. And from the palm trees – of its emerging fruit are clusters hanging low. And [We produce] gardens of grapevines and olives and pomegranates, similar yet varied. Look at [each of] its fruit when it yields and [at] its ripening. Indeed in that are signs for a people who believe.” (Quran, 6:99)

The frequent mentions of this fruit owe to its gem-like beauty, a glistening core of seeds compacted in a layer resembling honeycomb.

Equally astounding are the colours of both the fruit and flowers which are an attestation to the Qur’anic verse:

“And whatsoever He has created for you on the earth of varying colors [and qualities from vegetation and fruits] and from animals. Verily! In this is a sign for people who remember.” (Qur’an, 16:13)

In Arabic a pomegranate is known as the royal word ‘rumaan‘, in Urdu ‘anaar‘ and interestingly, because of its resemblance to many fragments resulting from detonating a grenade, in Hebrew the word ‘rimon‘ may mean both pomegranate and shell.

 A split-open pomegranate fruit reveals red gems resting between protective papery skins

Inside a pomegranate are the edible succulent grains of pulp-like tissue, pink-red in colour. Once the leathery skin is removed, these “seeds” can be plucked loose for on-the-go eating or a sharp tap of a wooden spoon will scatter them into a bowl.

Tasting Those Seeds

Pomegranate grains have a “fresh, sweet-sour”, very juicy taste (Gernot Katzer), while other forms of the fruit may be acidic. Here in Britain one rarely finds a very acidic pomegranate although many fruit varieties very popular throughout the Middle East are used to sweeten meat dishes and salads.

Where Pomegranate Shrubs Grow

Pomegranates originate from the Middle Eastern region and are cultivated in central Asia, Mediterranean countries and northern India. They often resemble a shrub more than a tree. In Turkey you can find them adorning outdoor swimming pools in hotels; in Israel people plant them as one of the Seven Species of the Bible.

In India, pomegranates have a culinary reverence. The grains of more sour fruits are dried and used as a flavouring and substituted for raisins in baking. The juice of the pomegranate is a favourite in many Middle Eastern countries and Asia.

I remember, as a child, my family would buy the cool red juice from street vendors in Pakistan and just before a rice dish had finished cooking, handfuls of pomegranate grains would be stirred in, bursting with red colour and bite. Pomegranate fruit juice is also used to make sauces and jellies.

Nutritional Value of Pomegranates

Nutritionally, pomegranate fruit is rich in Vitamin C and contain 65 calories and it is a good source of sodium, riboflavin and calcium. A handful of grains for suhoor (pre-dawn meal) are ideal for balanced health over the Ramadan fasting period.

Prophet Muhammad of Islam told his companions that each pomegranate potentially held a heavenly grain, “There is not a pomegranate which does not have a pip from one of the pomegranate of the Garden (Jannah) in it.” (Abu Nu’aim)

And these pips, along with the outer skin, are rich with antioxidant and antibacterial properties, testimony to its benefits for cleansing the palate. The prophet therefore also said, “Pomegranate and its rind strengthen digestion (stomach).” (Abu Nuaim, narrated by `Ali)

Uses Of Pomegranate

Among its various uses in the culinary world, the scarlet flowers of the pomegranate plant produce a vibrant red dye for textiles, which has been used for centuries in Central Asia.

Pomegranate plants also provide herbal medicines for diarrhoea, fevers, gum disorders and earaches. Resourceful explorers have found the bark of the pomegranate shrub to have medicinal use while the fragrant flowers of the tree can be used to relieve sore eyes.

We have a wonderful recipe here for the adventurous on how to make pomegranate molasses. 

Find more fruity goodness:

Go Green this Ramadan! (6 Steps)
June Seasonal Produce, Melons, Cherries, and Apricots
4 Unique Aloe Vera Juice Recipes for Summer and Health

The post Plants Of The Quran: Pomegranate appeared first on Green Prophet.

Orange peels are already the perfect shape for a mug or small bowl, so Israeli designer Ori Sonnenschein helped them transform.

Oranges are in season during the winter months, and so they may have graced many people’s tables recently.  But oranges don’t have to disappear from your diet or your table once spring arrives.  Israeli designer Ori Sonnenschein has found a sustainable way to extend the season of this fruit, in the form of fragrant tableware made out of orange peels.

A self-described optimist, Sonnenschein believed in the potential of this usually discarded material and found a way to make it durable and useful again.

Exhibited recently at Milan Design Week together with other sustainable projects created by Bezalel Academy of Arts and Design students, Sonnenschein’s line of tableware is titled ‘Solskin Peels’.

Of his project Sonnenschein says that “I focused on finding a local biodegradable and functional material.  I found it in citrus peels.  Through simple processing I could produce a lightweight, durable, biodegradable, water resistant material with a pleasant aroma, color and texture.”

Part of the process that he used in order to mold and harden the peels included drying them with microwave technology.

The full line of ‘Solskin Peels’ includes cups, plates, spoons, mugs, and small jars.  One of the mugs (pictured above) is made from an inside-out orange peel, which grants it a unique texture and color.

For more see Solksin Design Studio

Read about more edible uses for oranges:
Artichokes and Oranges: December’s Seasonal Produce
RECIPE: Easy Moroccan Orange Salad
The Jaffa Orange Gets the Carbon Label

The post Biodegradable Orange Peels Make Fragrant and Functional Tableware appeared first on Green Prophet.

This Wednesday evening and Thursday, Jews around the world will celebrate the holiday of Tu B’Shevat (15th of the Hebrew month of Shevat).  Tu B’shevat traditions include planting new trees, and eating dried fruit. Tu B’Shevat has also become the  Jewish Earth Day, to celebrate the environment and learn about ecology.

What is Tu B’Shevat all about?

In ancient times, rabbis set Tu B’Shevat as the new year for trees. Since the date of tree’s flowering determined the age of the fruit, a tree whose flowers budded before Tu Beshevat yielded fruit that counted as produce from the previous year.

The rabbis needed to know the age of the fruit for two reasons:

1. Tithes were taken on a seven-year cycle. For example, during the third and sixth years of the cycle an extra portion was given to the poor. During the seventh (sabbatical) year, the land lay fallow.  Fruit from the seventh year could not be sold—instead it was distributed among the population at no charge
2. Fruit from trees less than three years old had the status of orlah and could not be eaten, and special rules applied to fruit from the fourth year.

These rules are still observed today, with some accommodations for a modern economy.

The rabbis wanted to set a specific date during the agricultural season to begin counting the age of the tree. They chose one in the middle of the rainy season, when no one was likely to be planting.  That way it would be easier to know whether the fruit, which almost always buds after Tu B’shvat, belonged to this year or to the previous one.

Modern Traditions

Tu B’Shevat has nothing to do with actually planting trees, but that hasn’t stopped generations of Israeli schoolchildren from braving the cold and damp to plant throughout the country. The ecological sentiment has borne fruit, as Israel was one of the few countries to end the last century with more trees than it had at the beginning.

Eating fruit is another worthy tradition for Tu B’shevat, particularly the seven biblical species: olives, dates, figs, pomegranates, and grapes along with barley and wheat. You can incorporate the fruit, along with wine, into a celebratory meal known as a Tu B’Shevat Seder. Many people associate dried fruit with the holiday, because the Jews in Eastern Europe couldn’t get fresh fruit in the winter. Here in the Middle East, one can find fresh dates and pomegranates, along with pickled olives. Israeli markets also feature delicious local produce like avocado, persimmons, and oranges.

Another annual tradition is for the media to warn the public about the chemicals used in processing dried fruit. Look for organic produce.

Read more about Tu B’Shvat:
Celebrate Tu B’Shevat, New Year’s for Trees, Now Jewish Earth Day
What To Do on Tu B’Shvat
Plant a Tree for Tu B’Shvat… Online

Photo credit: Joe Marinaro

The post Celebrate Tu B’Shevat, the New Year of the Trees appeared first on Green Prophet.

With Jewish New Year (Rosh Hashana) around the corner, certain traditional foods are expected to appear at the table. There are many different recipes, but there are several which are universal, including honey cake (try out this amazing recipe) and certain fruits. One of these fruits, originating in the Middle East, is the pomegranate.

I have eaten pomegranate around New Year since childhood. It is only recently, however, that I realised that apart from being a traditional fruit, it is also extremely beneficial to your health. Here is a fruit which you should make part of your diet more than just once a year.

1. Full of nutrients
Just as a start, this fruit is full of vitamins that our bodies need on a daily basis. All fruit have a certain amount of vitamins,but each is unique, and includes different quantities of certain nutrients.

The pomegranate is a great source of potassium, just like watermelon and while both fruits contain vitamin C and A, the pomegranate has just under half the recommended daily intake of vitamin C in one serving of approximately 200g.

2. Antioxidants to fight disease
Pomegranates are loaded with antioxidants, in fact, they have between two to three times the amount found in green tea or red wine. Antioxidants are needed to fight free radicals in the body that are one of the causes of cell damage, leading to a variety of diseases including various forms of cancer.

Antioxidants are also influential in reducing plaque build-up on artery walls, which helps the blood cells relax. This makes the level of antioxidants found in pomegranates valuable in lowering blood pressure as well as reducing the risk of various cardiovascular diseases.

3. Lower Cholesterol
The benefits of antioxidants don’t stop with heart disease. They are also influential in helping to lower cholesterol. The bad form of cholesterol is called LDL, against which antioxidants fight. Lowering cholesterol in effect means preventing arteries from clogging, which in turn leads to the prevention of heart disease.

4. Preventing heart disease

Antioxidants are also influential in reducing plaque build-up on artery walls, which helps the blood cells relax. This makes the level of antioxidants found in pomegranates valuable in lowering blood pressure as well as reducing the risk of various cardiovascular diseases.

The benefits of pomegranates are interrelated, which is often the case with the human body, since one physical problem can lead to another more dangerous issue. While the pomegranate is extremely healthy, it is important to note that it can’t prevent all these issues, it can simply help avoid them.

Also, be careful if you are buying pomegranate juice to read the label and avoid products with added sugar.

Either way, try making this tasty fruit part of every day, and reap enormous benefits.

Above image via geishaboy500

Read more on healthy additions to your life:
Six “Green” Reasons To Drink Camel’s Milk
Aloe Vera – A Prickly Plant with Pizzazz
Cloves In and Out of the Kitchen

The post 4 Reasons To Eat Pomegranate During the Jewish New Year appeared first on Green Prophet.

Summer heat can really bring you down and when it comes to cooking, nobody wants to slave over a hot stove. On the other hand, we all still want nice fresh food. What a conundrum! When it comes to dessert, though, there is a solution: a nice cool fruit compote.

One of the great things about compote is that it is so versatile. You are not limited to seasonal fruits. With summer upon us, stone fruit are available and they make great compote. You can choose to adjust the sugar and spices to please your taste, which also means that you are eating a dessert that won’t send you straight to the dentist.

Depending on how many people you want to serve this to, you can change the quantities, but the basic recipe goes like this:

Ingredients:

1 kg of fruit
1 clove
4 tbsp of sugar
Cinnamon to taste
Nutmeg to taste

Method:

1. Put on a large pot of water to boil
2. Cut the fruit. If you are using stone fruit then into eighths, but if you are using apples or pears, cut them into generous wedges. The size is really a matter of personal taste.
3. Add the fruit to the boiling water, the water should cover the fruit generously
4. Add all the spices
5. Let it simmer for about 20 minutes, then cool

This is the basic recipe, but of course there are ways to make it more interesting. Depending on your mood, you can always add dried fruit to the boiling fruit, such as prunes, raisins or apricots. The dried fruit will absorb the water and become plump and juicy, giving that extra burst of sweetness and adding their own subtle flavours to the mixture.

Cloves have many uses, but in compote they simply add flavour; however, it is an acquired taste so it’s best not to overdo it. There are many other variations to this recipe using different fruit and spices, so all you have to do is find the one that suits you best.

Compote is best served chilled and if you want to give yourself an extra treat, try serving it with some delicious home-made ice-cream. So at the end of another hot, humid day, you can come home to a cool treat that you don’t have to feel guilty about.

Above image via Secret Tenerife

More fresh summer recipes:
Indulgence Locavore Style: Homemade Strawberry Jam
Making the Most of Stone Fruits: Plum Buckle Recipe
Fresh Tomato-Coriander Salad to Spice up Your Summer

The post RECIPE: Compote, A Cool Healthy Dessert For Summer appeared first on Green Prophet.

Are you melting in the sticky Middle Eastern summer? Well here is a juicy fruit that is always a favourite, being nice and refreshing, the perfect thing for a summer’s day. There are many reasons for its popularity and not only because it is chock full of vital nutrients. Juices, desserts and decoration; watermelon is a lot more versatile than what you may have originally thought.

1. Watermelon scoop
To begin with, you can always carve up your watermelon in interesting patterns before you serve it. One way is to cut the melon in half and then scoop out the fruit using an ice-cream scoop. Once you have scooped out the whole half, you can return all the little watermelon balls into the shell and serve it. It is a great party favourite for both adults and children.

2. Adult version watermelon scoop
If you want to get more creative for an adult’s party, there is always an alcoholic option available that takes just a few minutes of preparation the night before.

1. First you need take a whole watermelon and cut a small circular hole in the side, until you can see the pink flesh of the fruit.
2. Then you take a bottle of vodka and insert it into the hole so that it stands upside down
3. Once you have inserted the bottle up to its neck, pull it out slightly so there is a little pocket of air between the fruit and the opening of the bottle. This allows the alcohol to seep into the fruit.
4. Leave it in the fridge overnight.
5. Cut it the following day and present it however you wish.

Keep in mind that the watermelon won’t keep more than a few days this way, but it is such a party favourite that you won’t have to worry about leftovers.

3. Watermelon sherbet
Ingredients:

1 ½ tbsp gelatine
5 cups watermelon puree
1 ½ cups sugar
1 ½ cups milk
1 ½ tsp lime or lemon juice

Method:

1. Take ½ cup of watermelon puree and soften the gelatine in it, then let it stand at room temperature for a few minutes.
2. Slowly heat the gelatine till it is completely dissolved and then let it cool.
3. Add the remaining ingredients, stir well, then freeze.
This sherbet is a great variation to home made ice-cream. It is also extremely simple to prepare and  makes a great dessert option for unexpected (or expected) summer guests.

Frozen watermelon never looked so good!

4. Watermelon popsicles
Ingredients:

Watermelon
Fresh fruit

Method:

1. Puree some watermelon and pour it into popsicle moulds
2. Drop in some pieces of fresh fruit, cut small.
3. Then freeze.

This is a simple and completely sugar free alternative to the popsicles that children crave all the way through summer. You can also pour the puree into ice cube trays and then add it to fresh fruit juice instead of plain ice.

There is no end to the versatility of watermelon, whether you are pureeing it to make a great simple smoothie or creating a wicked alcoholic dessert, you can’t miss. Every one will appreciate this unique take on an old family favourite.

First image via victoriapeckham
Second image via eversauce

Read more on great, refreshing summer ideas:

Enjoy a Summer Feast in the Middle East with 7 Creative Recipe Ideas

Three “Natural” Masks and Cleaners for Soothing Summer Skin

Fresh Tomato-Coriander Salad to Spice up Your Summer

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