Get excited folks! Pomegranate season is here in the San Joaquin Valley, and their seeds are synonymous with the upcoming holiday season. Because, frankly, it’s hard to resist the ruby-red, perfectly sweet and tart crunch of pomegranate seeds as an addition to festive fall dishes.
A single pomegranate can contain 400 to 600 juicy seeds, and provide plenty of uses for both home and professional chefs. The pomegranate arils—commonly referred to as seeds—pack a punch of health benefits. Loaded with fiber, the seeds are an excellent source of vitamin C, vitamin K, and potassium.
Vitamin C helps with immune system function, wound healing, healthy gums, manufacturing of collagen, and the production of elastin. Vitamin K is important for maintaining strong, healthy bones as well as facilitating proper blood clotting.
The crunchy treat is also high in phytochemicals that promote heart health and help prevent cancer. The seeds are rich in specific polyphenols, such as tannins, quercetin, and anthocyanins.
If you are searching for the perfect complement to a dish that needs both texture and acidity, look no further than the in-season pomegranate. They are delicious on salads, a perfect accompaniment to lamb dishes, a tasty addition to holiday cocktails, and an elegant accent to custards or cheesecakes. Check out these simple recipes to add a taste of fall to your holiday dishes.
Arugula, Pomegranate, Fennel, Citrus & Goat Cheese Salad
Ingredients:
1 Large bag of arugula
1 Large fennel bulb, trimmed and thinly sliced
1 Blood orange, segmented
1 Tangerine, peeled and segmented
1 C. Pomegranate Arils
Goat cheese, crumbled
Calivirgin Balsamic Vinegar
Calivirgin Lemon Olive Oil
Directions:
Combine arugula, sliced fennel, blood orange, and tangerine in a large bowl. Crumble with goat cheese and sprinkle with pomegranate arils. Drizzle with balsamic vinegar and olive oil.
Chocolate Pomegranate Bark
Ingredients:
7 oz. Dark chocolate (about two bars worth)
½ to 1 C. of Pomegranate seeds
½ to 1 C. of Dry roasted almonds
Dark Chocolate
Directions:
Melt the chocolate in either the microwave or in a double boiler. Mix half of the pomegranate seeds and half of the almonds in with the chocolate. Spread the mixture onto a deep cookie sheet, lined with parchment paper. Top with the remaining seeds and nuts and press down gently so they will stick. Refrigerate for 2 to 3 hours. Remove from the refrigerator and break apart for a rustic look. Store the bark in an airtight container. *Courtesy of Super Healthy Kids