Local food experts share the unique uses of the pomegranate

Pomegranates, known for their bright red color, are popular during the fall for cooking and dressing up the table. The red seeds of this fruit can be used in appetizers, salads, main dishes or desserts.

"The bright color and unique flavor is a great garnish or addition to many dishes, sweet and savory," said Robyn Grace Jennings, News-Sentinel food columnist.

Jennings and other local foodies, have shared some unique ways the sweet fall fruit can be used.

Pomegranates can be purchased at almost every grocery store and local growers such as Phillips Farms, said Jennings. To select them, look for a color range of bright pink to a deep red. The fruit should be very firm, feel heavy for its size and be unbruised. The largest fruits are the juiciest.

To peel a pomegranate, Ruben Larrazolo, chef and owner of Alebrijes Mexican Bistro, said to first cut off the crown and scoop out the center core. Then, cut shallow slits in quarters through the outer rind around the fruit and peel away the inner white skin covering the seeds. The seeds should pop out once the skin is turned inside out.

For extra color, flavor and texture, Jennings said pomegranates are great for salads.

"They are especially fantastic paired with goat cheese and bitter greens like arugula," she said.

She suggests placing them on top of grilled chicken breasts drizzled with balsamic vinegar or adding them to plain yogurt along with a drizzle of honey.

Meyer Puzon, chef and owner of Lodi Cooks, said pomegranate syrup, which is easy to make, can be added to carbonated drinks or drizzled over desserts for added flavor. Put the pomegranates into boiling water and strain them. Then, add a proportionate amount of sugar to the liquid.

In addition to cooking with them, Jennings said she will often use them in a glass bowl as a colorful centerpiece when entertaining.

Grilled Quail with Pomegranate Citrus Compote

Pomegranate compote
1 cup pomegranate seeds
1 cup grapefruit segments
1 cup orange segments
1/4 white wine
1 tablespoon champagne vinegar
1/4 cup sugar
10 basil leaves, finely sliced

Place the wine, vinegar and the sugar in a sauce pot to boil and simmer for about three minutes. Set aside to cool.

Place the pomegranate seeds, the grapefruit, the orange segments and the basil leaves into a bowl. Pour about four tablespoons of the wine syrup over the fruit and let sit for about one hour. Grill the quail on top of the stove or open grill and top with pomegranate compote.

Source: Julio Camberos

Pomegranate Guacamole

1/3 cup white onions, finely chopped
3 to 4 serrano chiles, finely chopped, with seeds
1 teaspoon coarse salt
2 pounds ripe California avocadoes (about 4 large)
2 to 3 tablespoons fresh lime juice
3/4 cup pomegranate seeds

Special equipment: molcajete y tojolote (mexican mortar and pestle) or food processor.

In a molcajete or food processor, grind onion, chiles and salt into a rough paste. Gradually add the avocado, coarsely mashing it (you'll want it to be chunky). Stir in the lime juice. Fold in the pomegranate seeds. Sprinkle remaining 1/4 cup pomegranate seeds over the guacamole and serve.

Source: Ruben Larrazolo

Fall Pomegranate and Apple Salad

1 pomegranate, seeded
2 crisp green apples, sliced thinly
1 handful of Italian parsley, roughly chopped
1 round of goat cheese, crumbled
1 bag of arugula
Balsamic vinegar and olive oil to taste
Salt and pepper to taste
5 thin strips of prosciutto

Combine the first seven ingredients, setting aside some pomegranate seeds and a few slices of apple. Top with strips of prosciutto and garnish with reserved apple slices and pomegranate seeds.

Serves two as an appetizer and four as a meal

Source: Robyn Grace Jennings

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