Pomegranate in Port-wine

18 Reviews
81% would make this recipe again

Indigenous to Iran, pomegranate was known in the ancient Rome as «malum punicum», i.e. «Carthaginian apple». This fruit is appreciated for its sparkling-red pulp and sweet-tart flavour, but separating the edible, pulp-encased seeds from the bitter membranes can be quite labour-intensive. Pomegranate is rich in potassium and is a good source of vitamin C.

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Preparation : 10 min
80 calories/serving


1 pomegranates 260 g
3 tbsp Port wine 45 mL

Before you start

Be careful: the juice stains are hard to remove!


  1. Cut off the top stem end paying attention not to cut into the seeds which will leak out the juice. Put the fruit in a bowl of water, break apart the sections along the score lines. Roll out the grains with your fingers. They will sink to the bottom while the white membrane floats to the top. Strain out the water and collect the grains in a bowl. Pour in the Port-wine and mix.
  2. Portion out the mixture into transparent goblets or glasses and serve.

Nutrition Facts Table

per 1 serving (90 g)


% Daily Value




0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


0 mg

0 %


15 g

5 %


0 g

2 %


12 g

Net Carbs

15 g


1 g

Vitamin A

1 %

Vitamin C

7 %


0 %


2 %


This recipe is :
Source of  :
Pantothenic Acid, Potassium
Low  :
Free  :
Added Sugar, Cholesterol, Fat, Saturated Fat, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1

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18 Reviews (17 with rating only) 81% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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january 07, 2013 | I would make this recipe again

I make this on special occasions. Removing the seeds was easy after I saw a youtube video that showed how to remove them.

Useful 0

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