Pomegranates

Royalty Amongst Fruits

The history of pomegranates is as rich as its flavour. From Mesopotamia to the Renaissance to modern-day California— artists, civilizations, religions, and scientists have had an 8,000-year love affair with this fascinating fruit. Pomegranates have been symbols of prosperity, hope, and abundance in every part of the world.

They have inspired historical leaders, brilliant authors, and famous artists. Their presence has been recorded in history, mythical lore, artistic and literary symbolism, and classic art. Pomegranates have been cherished for their exquisite beauty, flavour, colour, and health benefits for centuries. From their distinctive crown to their ruby red arils, pomegranates are royalty amongst fruit.

They are symbolic of prosperity and abundance in virtually every civilization. Fortunately, this treasure’s versatility and possibilities are as abundant as the juicy arils bursting forth from within.

Pomegranates are also one of the healthier foods you can eat. High in antioxidants, potassium, vitamin C, and a great source of fibre, pomegranates pack a nutritional punch that most foods can’t come close to.

The Wow Factor

Pomegranates can add a “Wow” factor to your menu and your profit line

Take advantage of the pomegranate’s stillsurging popularity and versatility by featuring pomegranate drinks and dishes on your menu. There is nothing like fresh arils straight from the fruit and used in sweet and savoury dishes and beverages.

Juicy arils pack a visual punch in any dish, and the distinct flavour and magnificence of the juice can turn the simplest of drinks and dishes into coveted specials. Tout the pomegranate’s amazing health benefits, and you have a superstar on your menu.

Just a few arils in a drink increases the value of the beverage, allowing a bar or restaurant to charge more.

With a refrigerated shelf life of up to six days, you can make pomegranate’s arils and

juice work for you. Eliminate any worry of waste by simply freezing any unused juice and arils for future use in sauces or smoothies.

Magic from the Masterclass

For more inspiration check out the gorgeous dishes that were created at the California Pomegranate masterclass held at The Grove. The menu included Te Matuku oysters with raspberry and pomegranate, snapper tartare with mango gazpacho, pomegranate, avocado and pickle, and beef short rib with pomegranate glaze, mushroom, and onion fat.

Fresh California Pomegranates are in the New Zealand Market, so add some royalty to your menu today.

RUBY RED RECIPE IDEAS Pom and Passion Smoothie

Looking for a delicious smoothie to offer your customers that’s a little different? Look no further, the Pom and Passion Smoothie will be a top seller this summer.

INGREDIENTS

• 60 ml pomegranate juice • 170 g yogurt (can use dairy-free) • 1 cup fresh strawberries • Handful of ice

DIRECTIONS

• Blend all the ingredients together, until the desired consistency is reached.

Pomegranate Vinaigrette

Wow your customers with you own housemade vinaigrette for salads and sides.

INGREDIENTS

• 1 cup pomegranate arils • ½ cup rice vinegar • ½ cup honey • Salt • Freshly ground black pepper • 1 cup virgin olive oil

DIRECTIONS

• In a blender, add pomegranate seeds, rice vinegar, honey, and seasonings.

Blend well. Slowly add olive oil, while continuing to blend. Adjust seasoning, and strain. Use on salads or fresh fruit.

Breakfast Breaks Free

The breakfast daypart is growing fast and becoming more sophisticated. For many foodservice operators, breakfast used to be little more than a second thought, a service that had to be provided in the morning to hungry patrons. Not anymore.

Thanks to increased competition, a growing cohort of demanding consumers with more divergent schedules creating a grazing nation, the ongoing effects of the pandemic causing consumers to focus on the wellbeing benefits of what they eat, younger consumers leading the charge in consumer trends, and the emergence of the breakfast specialty segment, this daypart is receiving a lot more attention.

Even the definition of what constitutes breakfast is changing. During the pandemic, consumers started eating more breakfast foods than normal at more times during the day. A 2021 U.S-based survey by the Harris Poll and commissioned by General Mills Foodservice showed that nearly a quarter (24 percent) of Americans reported eating more breakfast foods during the COVID-19 pandemic than they normally would, with the following items among the favourites: • Eggs (72 percent) • Cereal and pancakes (both 51 percent) • Bakery items such as donuts (36 percent)

Further, nearly four in five Americans (79 percent) ate breakfast foods outside of the traditional breakfast meal time.

Much of this growth can be put down to a strong coffee culture as a precursor to consuming breakfast out of home, but pandemic-inspired discoveries of local venues are likely also playing a role in the change to consumer routines. Research from Unilever has shown restaurants and pubs increasingly muscling in on what is traditionally a café market. With ingredients for the day’s first meal typically inexpensive, it’s likely they are attracted to the potential for high profitability.

With more venues offering breakfast, dish creativity is a key to differentiating yourself from the venue next door. Especially popular are inventive takes on breakfast classics, such as eggs Benedict, and twists on a big breakfast.

Breakfast is a Concept, Not a Time of Day

A More Meaningful Eating Experience

Consumers are moving away from seeing food as purely a caloric necessity. Increasingly, consumers see their food as an opportunity for an experience in terms of tastes and textures.

Indulgence has taken on the new definition of ‘SelfCare’. Where indulgence once was considered the simple act of pleasure-seeking, in 2022 indulgence has meant that consumers are looking for ways to indulge purposefully, and what better way to start than with the first meal of the day.

As more and more people choose to eat out for their first meal, breakfast and brunch are considered growth opportunities not just for cafés, but also for other lunch and dinner-focused venues such as pubs and restaurants.

Consumers have a deep affection for breakfast and breakfast foods, which is probably why they’re eating them at more times during the day.

Over three-quarters of the Harris Poll survey respondents (79 percent) ate breakfast foods for meals other than breakfast over 2020/2021. 59 percent for dinner, 49 percent for lunch, and 20 percent for dessert.

Making breakfast a core offer of your café, pub or restaurant has the potential to be a highly profitable exercise. The likes of eggs, bacon, bread, cereals, and spices are relatively inexpensive ingredients, meaning breakfast could be your most lucrative meal of the day – so why not serve it all day? There’s no need for venues to stray far from what they know either. For example, pub breakfast menus could create an interesting point of difference by offering first-meal twists on classic pub dishes, such as breakfast burgers or pies and traditional cooked breakfasts.

Breakfast is changing as diners move ever further towards a more relaxed, eat-when-you’re-hungry meal schedule. Increased flexibility in working arrangements is also playing its part. Not surprisingly, all-day breakfast and brunch menus are on the rise. Venues should be asking themselves: could we better meet the needs of our customers with an expanded breakfast offering?