Perfect to crunch through in this hot weather. There is such a short window in summer of enjoying this spectacular fruit (pomegranate), and I’ve discovered that if I buy a whole lot at once (like 10) and have an hour or so extracting the seeds, that I can enjoy little frozen jewels for weeks. I freeze about 1/4 cup per little freezer bag for sprinkling over salads and desserts whenever I have fancy a pom!!
GI values: Pomegranate = not tested, cucumber = 15, avocado < 15, mint = insignificant
Though the GI of pomegranate has not been tested, the GI of the juice is 67, and so presumably the fruit would also be medium GI – though there is some fibre if you eat the pips too! I don’t mind their crunchy texture! Check out this news article from the official GI site on the benefits of pomegranate. Certainly I’d prefer the jewel like fruit over the expensive concentrated juice extract!
Preparation time: 15 mins
Serve: 2 (multiply quantities for more people)
Ingredients:
- Seeds of Half a pomegranate
- 2 cucumbers, diced
- a handful of mint leaves – about 20 leaves, roughly chopped
- 1 ripe avocado, diced
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- Salt and pepper to taste
- Squeeze of lime
Method:
- Combine the cucumber, mint, avocado, pomegranate seeds in a bowl and squeeze over with lime, and sprinkle with salt and pepper to taste
- In a small jar or cup shake together the vinegar and oil
- Pour over dressing when ready to serve
- Makes a lovely light lunch with a can of tuna, or an egg, or serve at dinner time as a side
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