Many people love the flavor of pomegranates, but the fruit is perhaps the most difficult to figure out. As a result, most people simply pass them by in their raw state, electing to purchase prepared juices and other pomegranate-infused products.

Butch Tolley, produce manager at Greenlife Grocery, said he often gets questions from shoppers asking how to eat a pomegranate.

“I just tell them to score the outside, pop it open and eat the seeds,” he said.

The season for pomegranates runs September through December. According to the Pomegranate Council, the fruit is grown throughout Asia and the Mediterranean, but most of those we see in local stores come from California.

Pomegranates are one of Joshua Safford’s favorite fruits this time of year. As sous chef at St. John’s Restaurant, he uses the juice and seeds to make everything from hors d’oeuvres to salad dressings, entrees and desserts.

“I enjoy them quite a bit, but it’s important to get them in season, otherwise, it can be hit or miss whether you get a good one,” he said.

The juice of a a good, ripe pomegranate will be both sweet and tart. And the seeds will have a little chewy crunch without being overly crunchy, Mr. Safford said.

“The greatest part of using pomegranates is because of the juice and seeds. The different textures is what I enjoy most about them,” he said. “When you think about cooking, you want to offer as many textures to the palate as you can. With pomegranates, you get the textural change plus the sweetness and the tartness of the juice.”

Pomegranates are a pricey fruit, though, ranging from $1.99 at Greenlife to two for $5 at Bi-Lo. If you need juice for recipes, you can use bottled 100 percent pomegranate juice.

Mr. Safford says the simplest way to get seeds from a pomegranate is to cut the fruit in half from top to bottom, then hit the skin side with a spoon, and the seeds should fall out. Remove and discard any of the yellow membrane that may be attached to the seeds. Extract the juice from the seeds by putting the seeds through a strainer.

Pomegranates, with their rich red color, are perfect for the holidays. The seeds look beautiful in any dish, and the whole fruit can be used in decorative settings for wreaths and table centerpieces. Simply let them dry by placing them in a warm, dry room. They will shrink a little but retain their color.

Here are some ideas from Pom Wonderful, grower of pomegranates and maker of juices, to help get some of the fruit on your table.

Goat Cheese and Pomegranate-stuffed Celery

1/2 cup seed sacs from 1 pomegranate

6 large celery stalks, cleaned and trimmed of strings

4 ounces goat cheese, softened to room temperature

4 teaspoons chopped green onion (shoots only)

4 teaspoons chopped capers (optional)

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the seed sacs.

The seed sacs will sink to the bottom of the bowl, and the membrane will float to the top. Sieve and put the seed sacs in a separate bowl.

Reserve 1/4 cup of the seed sacs and set aside. (Refrigerate or freeze remaining seed sacs for another use.)

Clean six stalks of celery; cut into four pieces each and set aside. Mix together goat cheese, green onion and capers, if desired. Fill each piece of celery with cheese mixture. Divide the seed sacs evenly and press onto the cheese. Serve cold.

Pomegranate-Brined Turkey

Brine:

Juice from 8-12 large pomegranates or 4 cups 100 percent pomegranate juice

16 cups water

1 cup coarse kosher salt

15 black peppercorns, slightly crushed

2 bay leaves

2 sprigs rosemary

1 tablespoon sage

Turkey:

1 (12- to 15-pound) turkey, thawed

2 teaspoons each sage, rosemary, thyme, poultry seasonings and crushed black peppercorns that have been mixed together

11/2 cups chopped celery

1 cup chopped carrots

1 cup chopped onions

Glaze:

Juice from 6-9 large pomegranates or 3 cups 100 percent pomegranate juice

1/2 cup seed sacs from 1 large pomegranate

Black pepper, to taste

Gravy:

3 tablespoons all-purpose flour

3 cups chicken broth

Turkey: Prepare fresh pomegranate juice. For 7 cups of juice, cut 14 to 21 large 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.

Line a pot or tub large enough to hold the brine and turkey with a food-safe plastic bag. Combine all brine ingredients in bag, making sure all the salt has been fully dissolved. Place the turkey breast side down in the brine; refrigerate or surround the pot with ice packs in an insulated cooler for 8 to 10 hours or overnight.

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the seed sacs. The seed sacs will sink to the bottom of the bowl, and the membrane will float to the top. Sieve and put the seed sacs in a separate bowl. Reserve 1/2 cup of the seed sacs from fruit and set aside. (Refrigerate or freeze remaining seed sacs for another use.)

After brining turkey, rinse and pat dry and coat outside skin with 1 tablespoon vegetable oil. Rub the turkey inside and outside with herb mixture.

Place chopped vegetables in a shallow roasting pan. Place turkey on top of vegetables.

Roast at 325 F for 12 to 14 minutes per pound (internal temperature should read 160 F when a meat thermometer is inserted in thigh area).

Glaze: In a saucepan, reduce 3 cups pomegranate juice by half to make glaze. Mix with black pepper and seed sacs. Cover turkey with pomegranate glaze and allow to rest covered with foil for 20 minutes before carving. Prepare gravy while turkey is resting.

Gravy: Remove turkey from the pan. Place vegetables in a food processor or blender, and blend until smooth. Add 3 tablespoons of flour to the pan drippings in the roasting pan. Place roasting pan on stovetop over medium heat. Cook drippings and flour for 1 to 2 minutes, scraping the bottom of the pan to incorporate flour with drippings. Add processed vegetables and 3 cups of chicken broth. Cook until desired consistency. Gravy can be thinned by adding more chicken broth.

Pomegranate Cranberry Sauce

Juice from 2-3 large pomegranates or 1 cup 100 percent pomegranate juice

1/3 cup seed sacs from 1 large pomegranate

1 cup water

11/4 cups dried cranberries

2/3 cup sugar

2 teaspoons shredded orange peel

1 tablespoon cornstarch

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the seed sacs. The seed sacs will sink to the bottom of the bowl, and the membrane will float to the top. Sieve and put the seed sacs in a separate bowl. Reserve 1/3 cup of the seed sacs from fruit and set aside. (Refrigerate or freeze remaining seed sacs for another use.)

Prepare fresh pomegranate juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

In a medium saucepan combine the juice, water, cranberries, sugar, orange peel and cornstarch. Bring mixture to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently. (If a thicker sauce is desired, simmer 10 minutes more.) Remove from heat; stir in reserved seed sacs. Cool 15 minutes; if not using right away, place in a tightly covered container and refrigerate for up to 1 week.

No-Bake Pomegranate Cheesecake

Crust:

11/2 cups graham cracker crumbs

1/4 cup melted butter

Cheesecake mixture:

1 (1/4-ounce) package gelatin

1/2 cup water

3 (8-ounce) packages cream cheese

3/4 cup sugar

1 teaspoon vanilla

1 cup seed sacs from 1 large pomegranate

1 cup whipping cream

Crust: Heat oven to 375 F. Mix graham cracker crumbs thoroughly with melted butter. Gently press crumbs into the bottom and up 1 inch of the sides of a 9-inch spring-form pan. Bake in preheated oven for 10 minutes. Cool completely.

Cheesecake filling: Sprinkle the gelatin over the water in a small saucepan. Let set for 5 minutes, then heat until gelatin has dissolved. Set aside to cool. Mix the cream cheese, sugar and vanilla until fluffy. Mix in gelatin. Set aside.

Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the seed sacs. The seed sacs will sink to the bottom of the bowl, and the membrane will float to the top. Sieve and put the seed sacs in a separate bowl. Reserve 1 cup of the seed sacs from fruit and set aside. (Refrigerate or freeze remaining seed sacs for another use.)

Whip the cream until stiff. Gently but completely mix cream cheese mixture and 1/2 cup pomegranate seed sacs into the whipped cream. Spoon into prepared, cooled crust. Smooth out the top. Refrigerate for 2 hours or until set. Can be made the day ahead. To remove from pan, gently run a sharp knife around the inside of the pan, then open the pan. Top with remaining pomegranate seed sacs.

Bring ’em on

Five top reasons for introducing pomegranates into your diet are:

* Rich in antioxidants: Pomegranate juice may contain close to three times the antioxidants as green tea or red wine. Antioxidants fight against free radicals — unstable molecules that can damage DNA and cell membranes. This cellular damage has been linked to all kinds of diseases including cancer.

* Good for your heart: A study published in Proceedings of the National Academy of Sciences found that pomegranate juice combats hardening of the arteries and related diseases like heart attacks and strokes. It seems to limit the genetic tendency toward hardening of the arteries.

* Helps lower bad cholesterol: Antioxidants in pomegranates have been found to reduce oxidation of LDL (bad) cholesterol in mice, according to a study in the American Journal of Clinical Nutrition.

* Lower blood pressure: A study also found that pomegranates help lower blood pressure among people with hypertension.

* Fights breast cancer: Israeli researchers found that pomegranate seed oil causes breast cancer cells to self-destruct, while leaving healthy cells unharmed.

Source: www.sixwise.com

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