“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.