2014
A Burst of Flavor in Every Bite!
Ruby Hearts was born from a dream that crossed continents. Our founder, an Egyptian entrepreneur with a decade of experience in New York's exigent grocery scene, brings the best of two worlds to your table. Our story begins in Egypt's sun-kissed orchards, where our specialty sweet pomegranates are carefully nurtured.
Handpicked for their exceptional quality, each Ruby Hearts pomegranate is a testament to our commitment to excellence. Taste the richness of Egyptian heritage in every bite.
At Ruby Hearts, we're not just selling pomegranates; we're sharing a piece of our story, a journey from the heart of Egypt to the heart of your home.
Our Products
Our Products
Health Benefits
Research Shows pomegranates are a treasure trove of health benefits
Sustainability and Biodiversity
Our focus is on importing produce from Egypt and along the Nile, where local farms work together to preserve the biodiversity of the eco system, optimizing natural resources to minimize waste. Using sustainable methods, these farms rank among some of the lowest for energy consumption in the industry thanks to their unique farming and harvesting techniques employed for over a millennia.
We believe in respecting the local ecosystem by relying on innovative techniques, tapping into natural resources without harming the biodiversity of the land. We use zero pesticides throughout the entire farm to table process while optimizing land and water resources.
Recipes
Frozen Greek Yogurt and pomegranate bites
- In a large bowl whisk well yogurt and sugar until creamy. Add pomegranate seeds and mix well
- Pour mixtures into square ice tray cubes ( We used these)
- Place trays in the freezer for 2 - 3 hours until frozen
Total Time 15 minutes
Quinoa Pomegranate Salad
- Combine the rinsed quinoa, 1 ⅓ cups of water, and salt in a medium saucepan with a tight lid fit and bring to a boil. Cover, reduce the heat and simmer for 15-20 minutes or until all the water is absorbed
- Once the quinoa is ready, fluff it up with a fork, put the lid back on, and let it sit for 10 minutes
- Combine the cooked quinoa and the rest of the ingredients in a large bowl and toss well. Add the dressing and refrigerate until ready to serve
Total Time 30 minutes
Green Beans with Pomegranate, Chestnuts & Lemon Tahini Sauce
- In a large pot, bring salted water to a boil. Add green beans cook for about 4-5 minutes. The green beans will be cooked, but crunchy, if you like them sifter cooked them 1-2 minutes longer.
- Transfer green beans to the ice water bowl to stop the cooking process. Remove green beans from ice bath and drain well.
- In a large skillet, heat olive oil. Add garlic and cook on medium-high for 1 minute. Add chestnuts and cherries and ⅛-1/4 teaspoon of salt and the black pepper, cook over medium heat for 3-4 minutes. Add drained green beans and continue cooking for another 5 minutes. Stirring frequently.
- Transfer to a serving dish. Drizzle with lemony tahini and sprinkle pomegranate seeds on top.
Julie B
Nate and Katriina W
Juliette R
R Pritzker
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