Ginger Honey Pomegranate Yogurt - side view

This Ginger Honey Pomegranate Yogurt is a tribute. It’s an ode to all the beautiful yogurt dishes we’ve eaten in South India. And, we’ve eaten a lot of them. The morning buffet at our posh hotel in Hyderabad was yet another cornucopia.

After travelling throughout South India, one constant was that our hosts present all food with finesse. And, that’s true even with a simple thing like yogurt (curd). Whether you are staying in a grand palace of a hotel, a homestay, or boutique hotel, yogurt will be offered at some meal in the day. It might be baked and topped with a fruit sauce, or plain, loose and watery with your choice of tropical fruit toppings. We love the variety of bananas. South India has over 20 types. Papaya, mangoes in season, and pineapple from the hills of Kerala, it all tastes great with fresh yogurt. In Kerala, our friend Mr. Abraham showed us the most simple but yummy way he enjoys curd. Be sure to read to the end of this story to find it.

We serve this Ginger Honey Pomegranate Yogurt as a light and lively breakfast. But, we also serve it as a completely elegant dessert. We hope it becomes something you think about and crave every pomegranate season. This combination is as divine as South India herself.

Ginger Honey Pomegranate Yogurt Recipe

Yields
4 servings
Prep Time
15 minutes
Cooking Time
5 minutes
Total
20 minutes

Ingredients

3 cups Greek yogurt (a brand with no gelatin)
½ cup honey
¼ teaspoon freshly grated nutmeg
Zest of 1 lemon
1 Tablespoon slivered candied ginger
1 pomegranate
1 Tablespoon finely cut mint (optional)

Method

  1. Strain the yogurt for at least 60 minutes through a fine sieve lined with a damp paper towel to create almost a cream cheese consistency. Discard the whey or save it to cook a batch of rice in.
  2. Combine the honey, nutmeg, lemon zest and candied ginger in a small saucepan on medium heat and stir until the honey is melted and clear. Remove from heat and while that is cooling prepare the pomegranate.
  3. Fill a large bowl with water. Slice the pomegranate in half and then submerge it under water and use your thumbs to slide the pomegranate arils (seeds) away from the pith. The seeds will float to the bottom. The pith will float to the top. Remove the pith. Strain and then dry the arils by spreading them out on a cloth and picking out any remaining pith as necessary.
  4. Divide the yogurt cheese between four serving dishes. Top with the pomegranate arils, then pour some of the honey sauce over.
  5. Enjoy for breakfast (or even as a lovely, light dessert) sprinkled with the mint, if using.

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