Recipes:
Salads
Watercress, Orange, and Avocado Salad
Mache Salad with Blood Oranges, Pistachios, and Pomegranate
Green Leaf Lettuce, Pomegranate, and Almond Salad
Dandelion Salad with Pomegranate Seeds, Pine Nuts, and Roasted Delicata Squash
Main Courses
Striped Bass with Swiss Chard, Chestnuts, and Pomegranate Vinaigrette
Roast Leg Of Lamb with Pomegranate, Cucumber and Mint Salsa
Panfried Pork Chops with Pomegranate and Fennel Salsa
Desserts
Pomegranate Caramel Ice-Cream Sauce
Meringue Petits Fours with Anise Cream and Pomegranate
Click here for many more recipes
Tips:
Look for the Best
Choose pomegranates that have blemish-free, vivid ruby-red skin and are heavy for their size.
Seed Gently
To remove the seeds from a pomegranate, cut the fruit into quarters. Holding the fruit over a bowl, gently loosen seeds with your fingers. While you do this, use caution or don an apron, as pomegranate juice stains.
Peruse Epicurious.com's harvest of nutritious entrees, sides, and desserts for Fall
Juice Carefully
In a pinch, you can juice pomegranates by pulsing the seeds briefly in a food processor and straining the liquid. (The red pods that encase the seeds contain the juice.) Or wrap a bunch of seeds in cheesecloth, squeeze the cloth over a bowl, and repeat until you have enough juice. (A large pomegranate yields 1/3 to 1/2 cup.)
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