Pomegranates

Filed in archive Ingredient Spotlight on December 20, 2007

pome·gran·ate n.

1. A deciduous shrub or small tree (Punica granatum) native to Asia and widely cultivated for its edible fruit.
2. The fruit of this tree, having a tough reddish rind, and containing many seeds, each enclosed in a juicy, mildly acidic, red pulp.




"Eve's apple" has been in season since October, but we still have another month to enjoy their tart, garnet colored juice. I buy them to decorate the house for the holidays, then look for some new recipe ideas to use them up. As long as they remain nice and heavy, I know their seeds are still plump and juicy.

Here's a simple recipe for Pomegranate Syrup. Sounds amazing!

This salad made with Feta and Pomegranates looks colorful, healthy and gorgeous!

I love Lemon Chicken, so why not Pomegranate Chicken?

4 whole chicken legs or 8 chicken thighs - skin on, bone in
juice of one pomegranate
juice of two juice oranges
1 teaspoon cumin
1 tablespoon honey

Preheat oven to 350 degrees F.
Mix together the pomegranate juice, orange juice, cumin and honey, and marinate chicken pieces for four hours or preferably overnight.
Roast chicken, skin side down, covered, for 30 minutes then turn chicken and roast, uncovered, for a further 20 minutes or until cooked.
Serve with rice or couscous to catch the delicious juice.

This Apple Pomegranate Pork Loin takes some brining time, but the results look fantastic.

I love this recipe for some thirst quenching Pomegranate Margaritas.

There is even an entire website dedicated to the pomegranate.

Better enjoy them while we can!