Pomegranates are a fruit about the size of a large orange with a thin leathery skin or rind that is typically yellow overlaid with a light or deep pink or rich red. The interior is separated by bitter cream-colored membranes backed with hundreds of seeds. The tiny edible seeds are surrounded by a translucent, bright-red pulp that has a sweet-tart flavor. The juicy, sweet seeds are eaten on their own, used as a garnish, or squeezed to yield a juice.
The peak season is October -November. Choose fruit with a bright color and blemish-free skin. The ripe fruit makes a metallic sound when tapped. The fruits improve in storage, becoming juicier and more flavorful. Refrigerate for up to 2 months or store in a cool, dark place for up to 1 month.
Pomegranates offer several health benefits which include: help keep teeth clean, regulate cholesterol, prevent arthritis, provide skin with potent antioxidants and a great source of fiber.
Pomegranate SaladCook's notes: Pomegranate vinaigrette dressing pairs well with a spinach salad. Another dressing option is a prepared one from Lighthouse called Pomegranate Blueberry.
- 1/2 cup pomegranate juice
- 2 TB. white wine vinegar
- 2 TB. olive oil
- 1 TB. honey
- 2 tsp. Dijon mustard
- season with salt and pepper
Place all ingredients in a blender and mix until smooth
- spinach leaves with stems removed
- pomegranate seeds
- avocado slices
- sunflower seeds or walnut pieces
- dried cranberries or Granny apple slices
- feta or goat cheese
- 1-1/2 cups pomegranate juice
- 2 oz. Absolute Citron vodka or white tequila
- 1 oz. Cointreau liquor
- cup of ice
- splash of sparkling water
- squeeze of a lemon
- pomegranate seeds
- Shake ingredients in a shaker and pour into a chilled martini glass
- Garnish with pomegranate fruit in the glass
Cook's notes:This recipe was posted by Giada de Laurentiis
Ingredients Simple Syrup:
- 1 cup water
- 1 cup sugar
- In a saucepan combine water with sugar over medium heat bring to boil;reduce heat and simmer for 5 minutes. Stir until sugar is dissolved.
- Remove pan from heat and allow syrup to cool.
- 1 cup ice
- 1-1/2 cups simple syrup
- 1-1/4 cups chilled pomegranate juice
- 1 cup cranberry juice
- 1 bottle chilled Prosecco
- 2 limes thinly sliced
- 1/2 cup pomegranate seeds for garnish
Make Bellini mixture in a large pitcher. Pour into glasses and garnish with pomegranate seeds