I was already a fan of POM Wonderful Pomegranate Juice, so was delighted to be offered the opportunity to review* the new flavour: Pomegranate & Cloudy Apple!
I usually try to make sure my reviews are not too ‘gushing’ and if there are points for improvement, I mention them. In this case, I really can’t find anything I’d like to change about the product – other than perhaps I’d like a bottomless bottle! 😉
Pomegranate juice has a particular taste that perhaps doesn’t appeal to everyone. It manages to be at once crisp while also being deliciously sweet. It’s this combination that gives it its great thirst-quenching taste.
Additionally, pomegranates are full of goodness and POM Wonderful juices are made from 100% fruit concentrates with no added sugar.
You can see in the photo above that the cloudiness from the cloudy apple juice added to this new variety comes through in the blended juice. The cloudy apple juice adds an extra flavour dimension / more depth to the juice.
POM Wonderful really is wonderful; crisp, sweet, thirst-quenching. I can’t say anything further about it.
This new Pomegranate & Cloudy Apple flavour is currently available from Tesco, RSP 3.56 for 710ml bottle.
*I have received this product free of charge with a request to review it on my blog. This is an honest product review and reflects my opinion (and those of my family members, who have also sampled the products). I did not receive any payment in exchange for the review. If you would like me to review a product (or recipe) for you, please e-mail me in the first instance. Thank you.
170g eating apple, roughly chopped, skin left on (your choice of apple, approximately one average-sized apple) – don’t use cooking apples as this recipe works because of the sweeter flavour of eating apples
200g mange tout
100g spring onions, roughly chopped (ideally use chunky ones where the white end is lovely and bulbous)
250g closed-cup chestnut mushrooms, quartered
300g green cabbage, finely sliced
1/2 tsp ready to use ginger paste
1tsp ready to use lemongrass paste
3 cloves garlic, finely chopped
30ml light soy sauce
30ml dark soy sauce
1 Cal cooking oil spray (I used the olive oil variety but you can use sunflower if you prefer) – a few sprays
a sprinkling of dried ground chilli flakes (how big a sprinkling will depend on how spicy you want the chicken stir-fry to be)
Lightly coat a wok with a few sprays of 1 Cal cooking spray-oil, heat on a high heat until smoking
Add the garlic, spring onion, ginger and lemongrass, along with the chilli flakes. Stir to avoid burning and after 1/2 to 1 minute, add the light soy sauce and stir.
Add the cabbage, mushrooms and mange tout and cook for a couple of minutes on a high heat while stirring to avoid burning. Once the vegetables are cooked but still crunchy, remove them from the wok and set aside.
If needed, re-coat the wok with some 1 cal cooking oil spray and when hot and smoking, add the chicken and stir.
Once it has started browning, add the apple and pomegranate. Stir on a high heat for about a minute, then add about half of the dark soy sauce.
Return the previous ingredients (all the vegetables) to the wok.
Mix the cornflour with the remaining dark soy sauce and add it to the chicken stir-fry. Stir for a further 30 seconds or so to allow the sauce to thicken slightly.
Serve immediately, either on its own or with noodles or rice.
Chicken Stir-Fry with Apple and Pomegranate Seeds – Gloriously Simple, Gloriously Good