Pomegranate

By: Kiaira Craig

Fruit, Varieties, and Classification

POMEGRANATE

Varietes

- Pomegranate Desertnyi

- Pomegranate Parfianka'

- Pomegrate Ambrosia

- Pomegranate White 2 Gal

- Pomegranate Sweet

- Pomegranate Angel 2 Gal


Fruit Classification

- Tropical Fruit


Description of Fruit

- 2 1/2 - 5 inches

- Round , circular

- Tough, leathery skin or rind is typically deep pink or rich red

- The interior is separated by walls that are white, spongy, bitter


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Nutritional Information

- Vitamin C

- It contains no cholesterol or saturated fats.

- Rich source of soluble and insoluble dietary fibers


Cooking Methods

- Select a pomegranate carefully

- A heavy pomegranate indicates that it is full of juice.

- Make sure the fruit has a smooth, leathery finish with no tears.

- Score the pommegranate - cleaning all seeds out.

- Place in a cold bowl of water.

- And then do as you please.


Recipes

1. Pomegranate Jewels

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

-1/2 ounce unflavored gelatin (2 envelopes)

- 2/3 cup pomegranate juice

- 4 tbsp sugar

- 4 tbsp corn syrup

- 1/2 tsp lemon juice

- granulated sugar for rolling

- pomegranate seeds (optional, for decoration)


Preparation:


1. Lightly wet a pan 8x8 square.

2. Stir the gelatin with 4 tbsp water in a small bowl, let soften.

3. Combine the pomegranate juice, sugar and corn syrup in a medium saucepan over medium heat, stirring until sugar dissolves.

4. Bring to a boil and stir in gelatin, stirring until gelatin dissolves.

5. Pour hot jelly into prepared pan and allow to cool and set overnight in refrigerator.

6. Once jelly is set, it can be cut with a wetted knife or cookie cutters. Finished jellies can be rolled in granulated sugar or left plain.


2. Kiwi Salsa Recipe

Ingredients:

  • - 3-4 ripe kiwifruit, peeled, carefully chopped
  • - 1/4 cup pomegranate seeds (arils)
  • - 1/2 avocado, peeled and chopped
  • - 1 heaping tablespoon thinly sliced green onion
  • - 1 tablespoon (adjust to taste) of chopped fresh or pickled jalapeño chili peppers (no seeds)
  • - 1 tablespoon chopped fresh cilantro
  • - 1 teaspoon olive oil
  • - Salt and pepper to taste

  • Preparation:

    1. Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl.

    2. Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat.

    3. Add cilantro. Add salt and pepper to taste.



    3. Avocado, Grapefruit, and Pomegranate Salad

    Ingredients:

    For the Salad

    - 4 ounces mixed organic greens, such as baby arugula, baby spinach, mizuna, frisee, and red and green oak leaf

    - 1 head endive, thinly sliced crosswise

    - 1/2 head radicchio, torn into bite-sized pieces

    - 1 small head Bibb lettuce, torn into bite-sized pieces

    - 2 ripe avocados, preferably Hass, pitted, peeled, and cut into 1/2-inch pieces

    - 4 ounces haricot vert, steamed, and cut into 1/2-inch pieces

    - 1 large ruby grapefruit

    - 1/2 cup pomegranate seeds

    For the Vinaigrette

    - 1/4 cup freshly squeezed ruby grapefruit juice (from segmented grapefruit)

    - 1 teaspoon Dijon mustard

    - Pinch of sugar

    - Coarse salt and freshly ground pepper

    - 1/4 cup extra-virgin olive oil

    Preparation:

    1. Combine greens, endive, radicchio, and lettuce in a large bowl; add avocado and haricot vert.

    2. Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and coarsely chop. Squeeze remaining membrane to extract juice; reserve

    3. To make the vinaigrette, whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl; add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.

    1. Combine greens, endive, radicchio, and lettuce in a large bowl; add avocado and haricot vert.

    2. Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and coarsely chop. Squeeze remaining membrane to extract juice; reserve

    3. To make the vinaigrette, whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl; add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.


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