Pomegranates…Not Just For Decorations…

I was inspired by your feedback to actually crack open a few of my pomegranates.  I had not done that in over 10 years, as the last time I tried one, they were so tart,  I can still almost feel the pucker they left behind.  Until this harvest, I primarily used them in a fall table display along with gourds and pumpkins or I just left them for the birds.  Not this year though.  This crop is  just delicious, almost sweet…lovely to eat by the handfuls, toss into salads, to juice,  and use to make into dressings and sauces.  For me, it’s been a re-discovery of a fruit, and as “Martha” would say, “it’s a good thing,” as poms are so nutritious and packed with antioxidants.

While I initially created quite a mess breaking open the first ones, leaving the counter and my white t-shirt looking like a crime scene, my husband coached me through a much cleaner way to open and seed the fruit.  First, cut them into quarters, then, fill a bowl with water, next, use your hands to release the seeds from the pithy fruit under water (no spatter, nice and neat.)  The seeds settle to the bottom of the bowl, the pith rises…you can use a strainer to finish up separating the seeds from the rest.  He got this tip watching the t.v. show, The Chew.  Here is the messier version I first used to get at those jewels of seeds.

pomegranate seeds...floating in sparkling wine

pomegranate seeds…floating in sparkling wine

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Slaughtering a pomegranate...ending up with beautiful juice

Slaughtering a pomegranate…ending up with beautiful juice

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Along with giving friends gifts of fruit…here are some of the ways we used pomegranates this week.

We had dinner at our good friend (and chef’s) house the other night. As usual, they had prepared a delightful meal.  The entree was a seared bison filet sitting on (guess what?) a dark, flavorful pomegranate sauce. What a perfect pairing with the 2003 Whitehall Lane Cabernet Sauvignon they served with this course…truly memorable flavors which complemented each other.

Steak with pomegranate sauce

Bison Steak with pomegranate sauce

You can find pomegranate drinks and infusions on many menus this time of year.  Pomegranate infused teas are popular and prevalent these days too.  Mighty Leaf Teas and Harney & Sons have several varieties, including pomegranate oolongs and white teas.  If you enjoy fruity flavored teas, try these. I’m still hooked on pure tea (no flavors), am going through my second pound of leaves from my current favorite, an organic assam grown on the Rani Estate, from Mighty Leaf Tea.  I might enjoy this morning’s cup with a small bowl of pomegranate seeds on the side :-).

Enjoy

6 Comments

  1. How about a pic of the crime scene t-shirt? Great image, Linda!
    Beautiful fruit! I think I might just want to try one now. 😉

    • Yes, I should have taken a photo of the “red mess”… the good news is that I immediately soaked my new white t-shirt and got ALL of the red out…not my norm, usually I procrastinate and end up with ruined clothes after such a foray with food. Let’s pick you a few fresh poms this week…

  2. And don’t forget you are getting to get your pomegranates served to you in a blended waldorf salad when you come to your next book club meeting. The salad is blended with pomegranates, kale, an apple, and ice cubes. Yum! Maybe I can even blend in some coconut or almond milk. Can’t wait, Linda

    • Sounds verrry interesting. Looking forward to trying it.

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  3. I love the idea of throwing seeds into a salad and of blending them to make juice, and will endeavour to remember your husband’s top tip for excavating them. I’m delighted to hear that your pomegranates are lovely and sweet this year, I hope they’ve replaced the puckered memory!

    • They have definitely replaced the distasteful memory. I love your use of the word “excavate” to describe digging the seeds out. Perfect description. Thanks for your comments Lorna.

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