Pomegranates are a great source of vitamin B, potassium and fiber, and can add a refreshing new taste to your favorite dishes. Here are a few tips on selecting and preparing a pomegranate for your next recipe:
How to pick a pomegranate – You want to pick a pomegranate that has a vibrant red color and is not cracked or blemished. I also recommend picking the larger, heavier ones as they typically have more juice.
De-seeding a pomegranate – Usually this is where the mess occurs, but here’s a trick to remove the seeds and remain stain-free. Fill a bowl of water large enough to submerge the fruit and your hands without splashing. Cut the pomegranate in half. Submerge both halves in the bowl and separate the seeds from the skin. The pulp will rise to the top of the water. Skim off any extra pulp and then drain into a colander.
How to juice a pomegranate – If you don’t have access to a juicer, you can simply use a blender or food processor and a fine sifter. Blend the pomegranate seeds by pulsing a few times. You don’t want to overblend or the juice may become too bitter. Pour the blended seeds through the sieve using the back of a tablespoon to make sure all the liquid flows through.
Now that you know how to pick, de-seed and juice a pomegranate, you can use them in a few of my favorite recipes below:
Pomegranate Salsa
See recipe at Lauren’s Latest.
Pomegranate Glazed Salmon with Fennel and Blood Orange Salad
See recipe at The Today Show and MSNBC.com.
Pomegranate Green Tea Sorbet
Ingredients:
- 1 bag of Salada Green Tea Pomegranate Berry
- 1/3 cup agave nectar
- 2 cups pomegranate juice
- Pinch of kosher salt
Directions:
- Heat to near boiling 1/3 cup of water. In a heat-proof bowl, pour the water over the Salada Green Tea bag and let it steep. Remove tea bag after 3 minutes and discard.
- Add the agave nectar into the bowl with the hot Salada Green Tea and stir until the agave nectar dissolves completely. Warm the tea slightly if you are having trouble getting the agave nectar to dissolve.
- Place in the refrigerator until chilled.
- Add pomegranate juice and a pinch of kosher salt.
- If you have access to an ice cream maker, process according to the directions. If not, pour the mixture in a baking dish and place in the freezer.
- Scrape with a fork after 30 minutes, and then every 15 to 20 minutes until completely frozen.
The next time you are looking for a delicious, fruit-filled recipe idea, don’t pass on the pomegranate. It’s a simple and easy way to add some color to your plate. And remember, a few small steps can lead to big changes.
