Chefs expand foodservice fruit use with juice, fresh arils

09/14/2012 01:18:00 PM
Cynthia David

“A lot of chefs still find them a challenge to clean,” he said.

Rukule is currently pairing pomegranates with Asian flavors.

His newest dish features barbecued flank steak marinated in pomegranate juice, topped with spicy Korean-style pomegranate-cucumber kimchi and served in a warm tortilla.

For a more “food truck casual” slider, Pom Wonderful chef Brian Edwards tops ground turkey patties with coleslaw and a crunchy pomegranate relish.

“Pomegranates are fun, versatile and add value to the plate,” Rukule said.

Prev 1 2 Next All

Comments (0) Leave a comment 

e-Mail (required)


characters left

Feedback Form
Leads to Insight