Here are a few ways to enjoy the fiber and delicious taste of pomegranates without cooking or baking.
Add the arils to lettuce, salads or cole slaws
Sprinkle some on to cold breakfast cereals or add some to cooked oatmeal or grain cereals
Add a few tablespoons to couscous recipes
Stir a tablespoon into yogurt or kefir
Add some to your ice cream
Ruby Gem Syrup
Juice about 8 to 10 pomegranates and strain or use 10 to 12 oz of bottled juice.
Add a ½ cup of sugar, honey or sweetener of your choice, a drop or two of Remnant Remedy brand Lemon essential oil to the juice in a saucepan.
Cook over medium heat until it reduces and thickens into clear light syrup.
To use: pour over ice cream, stir into yogurt or kefir, drizzle over apple honey cake or pancakes or waffles, stir a little into hot tea, add some to a cold glass of sparkling water for an effervescent treat. Just use your imagination there are many ways to use the syrup.
Pomegranate Vinaigrette Salad
The quantities of the listed salad ingredients depend on the number of people you are serving. This recipe serves 4 to 6 people. Basically, I use ¾ cup of lettuce per person (loosing placed into the measuring cup).
Boston Bibb & Red Leaf lettuce leaves cut into strips
½ cup julienne sliced celery
½ cup Pomegranate Arils
1 sweet/tart apple, cored and sliced into bite size pieces (my favorite apple is Pink Lady, when available)
1/3 cup Feta cheese, crumbled (more to taste)
¼ cup (heaping) of coarsely chopped and toasted nuts of choice – to toast, place nuts in a cast iron skillet and place over medium heat for 8-10 minutes or until desired toastiness has been reached. Stir occasionally to evenly toast the nuts.
To make the salad
Toss the lettuce and celery together and arrange on individual salad plates or place into large salad bowl. Top with the apple pieces and toasted nuts. Sprinkle and crumble the Feta cheese over the salads and top with the Pomegranate Arils.
Pomegranate Vinaigrette Salad Dressing
¼ of a medium sweet onion, finely minced
Fresh Herbs (3 fresh lemon verbena leaves, 3” sprig of fresh spearmint with leaves removed – discard the stem, 3” sprig of fresh lemon thyme, remove leaves/flower heads and – discard the stem)
¼ cup pomegranate juice (fresh or bottled)
1/3 cup of balsamic vinegar (you can also use raspberry balsamic vinegar)
¼ teaspoon salt and 1/8 teaspoon black pepper
½ to ¾ cup of good quality extra virgin olive oil
In small food processor bowl or blender, place all ingredients, except the olive oil. Whirl until almost minced. Then, while still whirling, slowly drizzle the olive oil into the above mixture making an emulsion. This helps to keep the dressing mixed.
Taste the dressing and add additional vinegar, sugar/honey, or seasoning to your taste. Enjoy!
This lovely sparkling beverage would be the perfect addition to your Yom Teruah meal. Serves 6
6 tall beverage glasses ½ filled with crushed ice
½ cup pomegranate juice
1 ½ cups apple juice
½ cup fresh lemon juice
½ cup fresh lime juice
3 tablespoons raw honey
8 fresh mint leaves shredded
6 teaspoons pomegranate arils
1 bottle of chilled sparkling water
Place a teaspoon of pomegranate arils in each glass and a pinch of mint
In a small sauce pan, warm the honey and lemon juice and stir to blend
In a pitcher: add the honey/juice mixture, the other juices, and ½ cup of sparkling water, stir to blend together
Divide equally among the glasses and top off with sparkling water.
Links to Pomegranate Info and Additional Recipes
You can find hundreds of wonderful pomegranate recipes and interesting information just by doing a search of the internet. Here are two to get you started:
Ann Kleinberg is a pomegranate-lover and expert. Her book, Pomegranates, published by Ten Speed Press & Penn Publishing Ltd., offers a tantalizing collection of pomegranate recipes from all over the world and for all courses. She has a website entitled Planet Pomegranate with wonderful recipes.
Also check out this website: The Thrill of the Pomegranate
I hope that you enjoy these recipes, let us know if you make them. Do you have other pomegranate recipes to share with us? We’d love to try them too.