Last year, my Mom gave me a pomegranate. She was shocked that I didn't know what it was. She said they are so good. Just slice 'em, salt 'em and eat 'em. She warned me that they were very sour and very sweet. Yuk! Bitter was a better description, at least, to me. I saw them in the store last week and did a little research. I bought a couple. They actually taste good... when you eat them correctly.
The seeds look like jewels and are called arils. They are used as the topping on the Jewel Cake recipe.
The story behind the pomegranate is really interesting. Apparently, some people believe it's the original forbidden fruit of the tree of life in the Garden of Eden. I thought it was the fig or the apple.
You can read more here:
Here's what I've learned about this creature. It is not the little green things that grow on vines that we used to step on and pop out on the playground.
Here's how you get into it.
Cut the top off (the end with the little tail). Then slice it all the way around just to the center. Soak it in water for 5 to 10 minutes, then start pulling it apart and separating the seeds from the pith. (Don't you just love that word? PITH!).
The seeds will sink to bottom and the rind will rise. You can easily skim over the top with your fingers and remove it. Drain the water off those beautiful jewels and your done!
Okay. What do we do with them now? Well, I had to play with them for a while. They really are pretty; and I just couldn't stop munching on them.
You can juice them or eat them alone or mix them with ice cream or yogurt or put cool whip on top or try out these recipes.
Spinach Pomegranate Salad
Ingredients
* 1 (10 ounce) bag baby spinach leaves, rinsed and drained
* 1/4 red onion, sliced very thin
* 1/2 cup walnut pieces
* 1/2 cup crumbled feta
* 1/4 cup alfalfa sprouts (optional)
* 1 pomegranate, seeds separated
* 4 tablespoons balsamic vinaigrette
Directions
1. Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.
Pomegranate Margarita
Ingredients
* 1 cup tequila
* 1 cup triple sec
* 1/4 cup confectioners' sugar
* 4 cups ice
* 1 cup pomegranate juice
* 1 cup fresh lime juice
Directions
1. Pour the tequila and triple sec into a pitcher. Sprinkle in the confectioners' sugar, and stir to dissolve. Add the ice, and pour in the pomegranate juice and lime juice. Stir to mix, then serve. You can add more tequila to taste if you're a professional.
Pomegranate Ice Cream
Ingredients
* 1 cup heavy cream
* 1 cup white sugar
* 1 cup pomegranate juice
* 1 teaspoon vanilla extract
* 1 pinch salt
Directions
1. Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.
Blushing POM Holiday Cheesecake
Ingredients
* Crust: 2 cups graham cracker or chocolate cookie
crumbs
* 1/2 cup granulated sugar
* 1/2 cup (1 stick) butter or margarine, melted
* Filling: 4 8-oz. packages cream cheese, softened
* 1 1/4 cups granulated sugar
* 4 large eggs
* 3/4 cup milk
* 1 tablespoon vanilla extract
* 1/2 teaspoon salt
* Topping: Juice from 34 large POM Wonderful
Pomegranates* or 1 1/2 cups
POM Wonderful 100% Pomegranate Juice
* 1/3 cup granulated sugar
* 1 tablespoon cornstarch
* Garnish: (Optional) 1/3 cup arils from 1 large POM Wonderful
Pomegranate
* Fresh mint leaves
Preparation
* Crust: 1. Preheat oven to 400F.
* 2. Stir together crumbs, sugar and butter until moistened.
* 3. Press evenly into bottom of a 13 x 9 x 2-inch baking dish.
* Filling: 1. In a large mixer bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Beat in eggs, milk, vanilla and salt just until blended. Pour over crust in pan; spread evenly.
* 2. Bake for 15 minutes, then reduce heat to 350F and bake 20 to 25 minutes more, until cake is firm at sides and soft-set (jiggles slightly) in the center. Do not over-bake.
* 3. Cool cake in pan on a wire rack for up to 2 hours, then cover and refrigerate for 2 to 4 hours before serving. (Refrigerate cake for up to 1 week.)
* Topping: 1. Prepare garnish Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1⁄3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
* 2. Prepare fresh pomegranate juice.*
* 3. In saucepan combine juice with sugar and cornstarch. Bring to boil; reduce heat. Cook and stir for 2 minutes. Cool slightly; spread glaze over cake.
* 4. Sprinkle reserved arils on top; garnish with mint leaves if desired.
What do you do with your pomegranates?
Want more recipes?
Pomegranate Apple Bread
Jewel Cake
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