November is National Pomegranate Month. This lovely fruit has been celebrated for its high fiber content, its immunity boosting properties, and its ability to support heart health.
Here are several recipes courtesy of POM to kick start this holiday season in a healthy way.
Pomegranate-Citrus Salad with Mint and Vietnamese Dressing
Created by Chef Dale Talde
Prep Time 15 to 20 minutes
2 tablespoons fish sauce
2 tablespoons sugar
1 clove garlic, minced
2 pieces Thai chili, chopped
Mix well to dissolve sugar and reserve.
3⁄4 cup arils from POM Wonderful Pomegranates (or 3⁄4 cup POM POMS Fresh Arils)
2 mandarins, peeled and segmented
1 grapefruit, peeled and segmented
1 shallot, thinly sliced
20 pieces mint leaves, picked and torn
3 tablespoons Vietnamese Dressing
Prepare fresh pomegranate arils, if necessary.* Place citrus fruit in a bowl with arils, sliced shallots, and mint leaves. Dress with Vietnamese dressing and plate. To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 3/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Created by Chef Joanne Weir
Prep Time 1 hour and 15 minutes
Pickled Red Onions
1 red onion, thinly sliced
1/2 cup freshly squeezed lime juice
1/2 teaspoon kosher salt
1 cup arils from POM Wonderful Pomegranates (or 1 cup POM POMS Fresh Arils)
1 lb. fresh sea bass or halibut
1 cup freshly squeezed lime juice
1/4 cup tequila blanco
1/4 cup agave nectar
1/4 cup orange juice
1 tablespoon finely grated orange zest
1/2 cup pickled red onions
1/4 cup finely chopped fresh cilantro
1/2 serrano, seeded, minced
2 avocados, diced
1 1/2 teaspoons kosher salt
Place the red onions in a bowl. Add the lime juice and salt. Add just enough water to cover the onions. Stir together. Let sit 1 hour.
Prepare fresh pomegranate arils, if necessary.* Cut the fish into 1/4″ pieces and place in a bowl.
Add 1 cup lime juice and let sit 30 minutes. Drain and discard all but 1/2 cup lime juice. Add the remaining ingredients. Toss gently.Taste and season with additional salt or lime juice if needed.
*To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water.
Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Created by Chef Katie Chin
Prep Time 15 to 20 Minutes
1/2 cup arils from POM Wonderful Pomegranates or 1/2 cup POM POMS Fresh Arils
2 ripe avocados, skin and pit removed
zest and juice of 1 lime
1 small red onion, finely chopped
1 large jalapeño chili, deseeded and finely chopped
1 garlic clove, minced
kosher salt to taste
tortilla chips or pita chips
Prepare fresh pomegranate arils, if necessary.* 2. In a medium-sized mixing bowl, mash the avocado and mix in the lime zest and juice, red onion, jalapeño and garlic. Season to taste with salt. 3. Stir in the arils. 4. Serve with tortilla or pita chips.
*To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside.
Kale Salad with Candied Pecans, Pickled Kumquat, Pomegranate Arils and Macerated Golden Grapes
Created by Chef Michael Mina
Prep Time 30 minutes
3/4 cup arils from POM Wonderful Pomegranates (or 3/4 cup POM POMS Fresh Arils)
5 oz. kale leaves, ribs removed 1 cup blue cheese, crumbled
Macerated Golden Grapes
1/2 lb. golden grapes
1 cup sweet Riesling wine
10 kumquats, seeded and sliced 1⁄2 cup water
1/4 cup red wine vinegar
1/4 cup sugar
2 cups pecan halves
4 tablespoons butter, salted 4 tablespoons brown sugar
Riesling Honey Vinaigrette
1/4 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1⁄4 cup macerated golden grapes
Fingerling Potato Chips, for garnish
1/2 lb. fingerling potatoes 1 teaspoon salt
Macerated Golden Grapes: (can be made ahead of time)
Put grapes in an appropriate size saucepot. In a different saucepot, bring Riesling to 165°F. Remove Riesling from heat and pour over grapes. Let cool to room temperature, then refrigerate in liquid for 4 hours. Strain and reserve. Note: the macerated grapes can be made up to 36 hours in advance and stored in a tightly sealed container in the refrigerator.
Combine the water, red wine vinegar and sugar in a saucepot, place over high flame and whisk vigorously until the sugar is dissolved. Heat to a boil. Pour hot pickling liquid over the sliced kumquats and let them cool in the liquid.
In a saucepan, melt butter over medium-high heat, add pecans and toss to coat. Add sugar and stir frequently until caramelized. Spread on a wax paper-covered sheet pan to let cool.
Riesling Honey Vinaigrette:
In a blender, combine sherry vinegar, Dijon mustard and honey. Slowly add in oil in steady streams to emulsify. The mixture should be thick enough to coat a spoon when it is dipped into the mixture.
Add water as needed to reduce thickness. When vinaigrette is complete, add 1/4 cup macerated golden grapes slowly to purée. Season with salt and reserve in refrigerator.
Fingerling Potato Chips:
Wash and dry potatoes. Slice lengthwise thinly, using a mandoline if available. Place sliced potatoes in water to keep them from oxidizing and to remove some of the starch. Drain potatoes and drop into 350°F fryer until golden brown and crispy. Remove, drain well and season immediately with salt and pepper
To Assemble the Dish:
Prepare fresh pomegranate arils, if necessary.* Julienne the kale leaves into 1/4″ slices. In a stainless steel mixing bowl, add kale and 1/4 cup vinaigrette. Season with salt to taste. Remove kumquats from pickling liquid and drain them slightly on a folded paper towel. Add half the amount each of arils, kumquat, candied pecans and remaining macerated golden grapes. Plate in a chilled bowl and finish by garnishing with the remainder of the arils, kumquat, candied pecans and macerated golden grapes.
Garnish the top of the salad with fingerling potato chips and blue cheese, and serve.
Grilled Carrots with POM-Curry Barbecue Sauce, Yogurt and Avocado
Created by Chef Ludo Lefebvre
Prep Time 15 minutes without foam, 25 minutes with foam
POM-Curry Barbecue Sauce
9 cups juice from POM Wonderful Pomegranates (or 9 cups POM Wonderful 100% Pomegranate Juice)
3 cups champagne vinegar
4 tablespoons curry powder
9 tablespoons sugar
Yogurt Foam (optional)
2 cups yogurt
2.7 fl. oz. water
3⁄4 cup arils from POM Wonderful Pomegranates (or 3⁄4 cup POM POMS Fresh Arils)
16–20 whole baby carrots (3–5 per serving)
1 whole avocado
1 whole lemon
1 bunch of watercress
POM-Curry Barbecue Sauce:
Prepare fresh pomegranate juice, if necessary.* Place all ingredients in a medium saucepot.
Over medium heat, simmer and cook to slowly reduce by half. Cool down in an ice bath and store until ready to serve. *For 9 cups of juice, cut 18–27 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Yogurt Foam (optional):
Place yogurt and water in blender and mix. Place mixed liquid into a whipping siphon. Charge with 1 cartridge, shake and keep in the refrigerator until ready to use.
Prepare fresh pomegranate arils, if necessary.** Season carrots with oil and salt, and char very well on the grill until tender on the inside. Make sure to turn carrots periodically to keep an even color all around. While the carrots are cooking, place POM-Curry Barbecue Sauce into a pot and slowly warm up.
Remove pit and skin from avocado and cut into quarters. Season pieces with salt and fresh squeezed lemon juice, to taste. Put to the side for plating. When carrots are cooked, you’re ready to plate.
**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 3/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Cut the avocado further into thin strips and place on each plate. Put the carrots on a tray and glaze all sides with the heated POM-Curry Barbecue Sauce. Arrange carrots on plates on top of and next to avocado. Remove whipping siphon from refrigerator and squeeze a couple dollops of yogurt foam on each plate. Drizzle the entire plate with POM-Curry Barbecue Sauce. Season everything on the dish with the Piment d’Espelette and then garnish each plate with fresh arils and 3 to 5 pieces of watercress.