They start showing up around this time in supermarkets, and it seems there’s two types of people in regards to these deep red delights: those that love pomegranates, and those that are curious, but nervous. Never fear, all you need to know about how to eat a pomegranate is here, plus a few delicious organic recipes to get you going!
How to prepare a pomegranate:
1. Fill a large bowl with water.
2. Use a sharp knife to make two deep cuts in the top of the pomegranate in the shape of an ‘x’.
3. Place the pomegranate in the bowl of water.
4. Pry the pomegranate open at the slits to make wedges. Do this underwater so the juices don’t splash.
5. Pull the wedges apart into manageable pieces. Remove the white membrane, still keeping the pieces underwater.
6. Use your fingers to remove the red seeds. The seeds sink to the bottom and the rest floats to the top.
7. Skim the white membrane pieces and the skin off the top of the water. Pour out the water while keeping the seeds. Keep rinsing until all the white membrane and skin are gone and all that’s left is red seeds.
Now, you’re ready to enjoy your pomegranates! You can eat the seeds plain, or use in one of these delicious recipes:
- 2 cups pomegranate juice
- 1 cup orange juice
- 1 teaspoon dried rosemary
- 3 garlic cloves, smashed
- coarse salt and ground pepper
- 2 teaspoons red-wine vinegar
- 4 pieces of chicken
Preheat oven to 425 degrees, with rack in top third. Line a rimmed baking sheet with aluminum foil; set aside.
Make glaze: In a large skillet, combine juices, rosemary, garlic and a pinch each of salt and pepper. Boil over high heat until reduced to 1/2 cup, about 15 minutes, stirring and scraping down sides of skillet with a wooden spoon or heatproof spatula. Strain through a fine-mesh sieve into a liquid-measuring cup; stir in vinegar. Reserve cup glaze for serving.
Meanwhile, season chicken with salt and pepper. Place on prepared baking sheet; bake 15 minutes, then brush chicken with glaze. Continue baking, brushing with glaze every 5 minutes, until chicken is cooked through, 15 to 20 minutes. Let rest 5 minutes; drizzle with reserved glaze. Serve.
Recipe from http://www.marthastewart.com/339871/pomegranate-glazed-chicken
Chocolate Covered Pomegranate
Prep Time: 10 minutes
Total Time: 10 minutes
- In a double boiler, melt chocolate until smooth and creamy.
- In a mini muffin pan, add 12 mini muffin inserts to the pan,
- Coat the inside of the bottom of the muffin inserts with some melted chocolate and top with a spoonful of pomegranate seeds. Top with some more chocolate to cover seeds.
- Place in the refrigerator for 30 minutes or until set.
- Remove from muffin tin and enjoy.