 |
| Photo courtesy of Isons Nursey & Winery www.isons.com |
Until this fall, other than the myth of Persephone (goddess of the underworld) and the ancient Greek explanation for the seasons, I didn’t know much about pomegranates. That changed when I was looking for ways to use the abundance of zucchini from my garden. I found a salsa recipe that included zucchini and pomegranates and have made it three times. The pomegranates add a cool, crisp jolt to the salsa that I can’t get enough of; I think I’m hooked.
All About Pomegranates
Pomegranates are native to the region spanning between Iran and northern India. Throughout the millennia, they have been cultivated to grow in the Middle East, South Asia, the Mediterranean, the Central Valley of California, Arizona, and several other regions.
Most pomegranates found in U.S. grocery stores come from Chile with a limited supply coming from California. They are typically in season in the Northern Hemisphere from October to February.
Pomegranates offer a rich source of vitamin C and K along with a good dose of dietary fiber. The seeds owe their superfood status to polyphenols, a plant compound with antioxidants offering heart and anti-cancer benefits.
Pomegranate seeds are juicy (But not slobbery) and sweet. When used whole, they add a nice texture to recipes by adding a crisp pop. When included in a dish with hot peppers (Like the recipe below), pomegranates provide a cool contrast to spice, and for me, that is the magic quality that makes them delightful to work with.
Buying and Storing Pomegranates
According to Bon Appetit magazine, here is what you need to know when buying and storing pomegranates … Look for fruits that are hard on the outside and feel heavy for their size. The larger the fruit, the juicier it will be. You can keep the unopened fruit at room temperature for a week, or in the refrigerator for two. The seeds will keep for five days in the refrigerator and can be frozen.
Pomegranate-Avocado Salsa
What follows is the recipe I found. The original calls for zucchini but I have been experimenting by replacing the zucchini with rice. Both are good but I prefer the rice. Either way you end up with a chunky salsa that, while extremely tasty, isn’t good for dipping. Despite its shortcoming as a dipping salsa, it is great over salmon. I have also thrown in cubed pork but don’t think I’ll try that again as the pork texture wasn’t right for the dish. Perhaps chicken could work? With a touch of creativity and a willingness to experiment, you shouldn’t have trouble coming up many tasty modifications.
You’ll need:
• One pomegranate – about as big as your palm
• 2 smallish avocados
• One medium zucchini or ½ cup of rice
• Cilantro, onion, and hot pepper to taste
To prepare:
1) Prepare the rice or the zucchini and allow it to cool. If you go the zucchini route, cut it into small cubes and cook for 25 minutes at 425 degrees flipping once about half way through.
2) Cut the avocados into cubes.
3) Extract the seeds from the pomegranate. Watch out – the seeds are juicy and can easily stain clothing.
4) Once the rice or zucchini has cooled, mix everything together.
5) Add cilantro, onion (I prefer red), and hot pepper to taste.
6) Enjoy!
~
No comments:
Post a Comment