RECIPE: All about Pomegranates

I don't know about you guys but I have been noticing Pomegranates are for sale everywhere I turn around and at a GOOD PRICE(about $.69 each). I know they are good for you but I am not quite sure what to do with one, so I did some research and found on Pilsbury.com some great info and tips and a RECIPE for Pomegranates! If you have a Pomegranate recipe please send it to me @ mymemphismommy@gmail.com

Pomegranate Health Benefits:

Pomegranates are not only gorgeous and delicious, they’re also one of the most nutritious fruits you can eat. Pomegranates are a good source of Vitamin C, fiber, and potassium, plus they contain antioxidants known as polyphenols. Eating them may support cardiovascular health and help avoid certain kinds of cancer.

Perfect Picks:

Fresh pomegranates are typically available from September until January and are picked and shipped ripe, so they are ready to eat at the time of purchase.

• Look for plump, round, and heavy fruits that are dark pink or red in color.
  
  
• Choose the largest fruits you can find; the bigger the pomegranate, the juicier it will be.
  
  
• Avoid those with dry, brown, or wrinkled skin and those that are very firm.
  
  

Storing Pomegranates:

Whole pomegranates stay fresh for about two weeks when stored in a cool, dry place that is out of direct sunlight. In the refrigerator, they can be stored for up to two months. Once the seeds are removed, seal them in an airtight container and keep in the refrigerator, for up to five days or in the freezer for up to three months.

Removing Pomegranate Seeds (the easy way):

Cut the pomegranate in half. Submerge pomegranate halves in a large bowl of cold water. Use your hands to separate the seeds from the inner membrane of the fruit. Discard membrane and outer rind as you remove the seeds. Drain seeds in a colander. The seeds can be eaten whole, or passed through a juicer, fruit juice press, or food mill to extract their juice.

Cooking with Pomegranates:

Pomegranate seeds are a delicious and colorful addition to any dish, sweet or savory. The seeds can be sprinkled in salads, scattered over chicken, pork, and lamb dishes. For dessert spoon over yogurt and ice cream. Pomegranate molasses, a thick syrup made from the pomegranate, is widely used in the Middle East. A splash of pomegranate molasses adds a sweet-tartness to vinaigrettes, marinades, braises, and dips. Pomegranate juice is also a popular ingredient in the kitchen. It can be used to create sauces, dressings, sorbets, and smoothies.

Mixed Greens with Pomegranate Lemon Dressing by Bree from bakedbree.com

Dressing:

• 1/4 cup 100% pomegranate juice
• 1/4 cup fresh lemon juice
• 1/4 cup sugar
• 1/2 cup canola oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper

Put all of the ingredients into a blender. Blend for 1 minute. Taste the dressing to make sure that the seasonings are balanced. Test the dressing on a lettuce leaf to see how it will taste on the salad.

To make the salad:
Mixed greens (I like the herb mix) 1/4 cup pepita seeds 1 pomegranate salt and pepper Pomegranate-Lemon DressingArrange some greens on a plate and scatter some pomegranate seeds and pepita seeds on top of the greens. Drizzle some dressing on top and season with salt and pepper.

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