Thursday, February 18, 2010


I picked up a pomegranate the other day and was looking for some easy things to do with it. I have used the seeds and syrup before, but this was the first time I can remember buying a whole one.

Upon doing a little research, I came across two methods to de-seed.

The first method is to submerge the fruit in water and do the de-seeding under water. The other method, is to hit the outside of the fruit into your hand. I found this video (of an old friend from ID, coincidentally) demonstrating this technique.

I felt that the water method, though less likely to get juice everywhere, was not as good in the end. Both methods were easy, but hitting the fruit you not only got the seeds but a nice amount of juice, in the water this gets lost.

I was looking for some interesting things to do with the seeds on day 9 of the challenge, and came across two recipes that I felt were worth trying.

The first recipe is a salad with pears.

Pear and Pomegranate Salad
3 pears, cored and cut into wedges
1 pomegranate, skin and light-colored membrane removed
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped almonds

Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat.

Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit.

Cover and refrigerate for at least 1 hour before serving to blend the flavors.

Garnish with a sprinkling of chopped almonds.

The second recipe I came upon was this one for Grenadine.

Homemade Grenadine
2-1/4 pounds pomegranates
1 pint water
Sugar, see instructions
Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes.

Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds.

Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food coloring, if using. Pour into a decorative stoppered bottle.

No comments:

Post a Comment