From Lisa Barnes

Did you know November is National Pomegranate Month?  They’re high in antioxidants, potassium and fiber and the seeds make tasty snacks, thirst quenching juice, and add color and flavor to dishes of all kinds.

When my sister and I were little we (mostly she) loved pomegranates. She would open them and the seeds would fly everywhere, staining her clothing and anything else in the way. We would eat them almost like an apple, so my mom would have us go outside to eat them (not that bad we lived in So Cal and it was always sunny).  In researching my latest cookbook I discovered a quick, easy and mess free way to enjoy the seeds… thanks to Lily Pulitzer, of all people.  I was so excited to find this trick about freeing the seeds.  First I tried it (to be sure it worked) and then I called my sister to tell her.  Even my son can do it (although it’s even easier if mom does it and he just eats it).  Now this week when my kids spied the pomegranates in the store and asked for them I didn’t even hesitate.  And when I’m thinking of something festive to add to a salad or dessert, I start de-seeding.

Here’s the de-seeding tip and a yummy and refreshing fruit salad for the holiday season.

Pomegranate De-seeding Tip

Fill a large bowl with water. Score pomegranate with a sharp knife into quarters going through the blossom end. Do not cut deeper than pith. Immerse pomegranate in water and pull apart at cuts. Continue to work under water and use fingers to pull seeds from pith. The seeds will sink to the bottom and the pith float on top. Pour off water and pith and drain seeds.

Put mint in a mortar and grind with a pestle to release juices. Add evaporated cane juice and mash together.

Place pomegranate seeds, pineapple, and mango in a medium serving bowl. Stir in mint-cane juice mixture to combine and coat fruit. Chill in refrigerator at least 1 hour.

Minty Winter Fruit Salad

Makes 6 servings

1 organic pomegranate
3 tablespoons chopped fresh mint
1 ripe organic pineapple, peeled, quartered, cored, and cut into bite-size pieces (about 4 cups)
1 organic mango, peeled, pitted, and cut into bite-size pieces (about 2 cups)
1 teaspoon evaporated cane juice
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See also Jeff’s Organic Pomegranate Time Is Here
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, and lives in Sausalito, California.
Image Credit: POMFresh.com
OrganicToBe.org | OrganicToGo.com
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