My name is Cheryl, and I drink pomegranate juice.
According to a new report by the Center for Culinary Development, this means I’m trendy. Which is unfortunate. I’d rather be cutting edge, avant-garde, subversive even. But right there in black and white, the report chronicles pomegranates’ speedy four year ascent from fringe to ubiquity. Time to look elsewhere for culinary cachet.
What’s next? It could be the Amazonian palm berry açaí (see photo, above), with its highfalutin accents and inscrutable pronunciation. In fact, the blueberry-voguing fruits already grace 3 separate varieties of Snapple, a sure sign of mainstream infiltration. Mark my words: they’ll soon show up in Diet Coke Plus (“New! With açaí !”) and as the featured ingredient on Top Chef. The TC contestants will go açaí-happy at Whole Foods, loading the fruit into their Toyota Highlanders and whizzing up smoothies in their KitchenAid blenders. In the Top Chef GE Monogram Kitchen. On Bravo. Owned by NBC Universal.
You get my point. Something about the product marketing of everything, even healthful superfruits, leaves me cold.
I guess I could reject it all, but, nah. Instead of fighting my inner trend-monger I'll embrace her. Snuggle her. I’ll make out with the goji berries and suck face with the CCD’s next picks, the guarana, cupuaçu, acerola, and camu camu. Just you wait.
Recipe for Moderately Trendy BlueCherryGranate Smoothie
1/2 ripe banana, chunked
1/2 cup frozen blueberries
1/2 cup frozen dark sweet cherries (NOT in syrup, please)
1/2 cup plain nonfat yogurt
1/2 cup pomegranate-blueberry juice (or straight pom. juice)
2 teaspoons ground flaxseed
Toss ingredients in a blender and whirl.