Pomegranates - To Know Them is to Love Them!

Fall in the U.S. means that Pomegranates are coming into season.  Did you ever wonder what to do with them?  Or do you ignore them altogether? 

Well let's try to inspire you!  Pomegranates are loaded with Vitamin C, potassium and polyphenols, the same cancer-fighting, heart-healthy antioxidants found in red wine.  The juice is a rich red, tart like cranberries.  The fruit itself takes a while to peel the inner membranes so you can keep yourself busy and not over-eat them at least.

If you buy the juice, not the fruit itself, you can heat it briefly and add a slice lemon and drink it like tea.  I do that with cranberry juice too in the winter.  It's become my healthy substitute for hot cocoa to take the chill out after being outside in the cold.  I also use the juice in fruit smoothies (frozen bananas, pineapple, protein powder and pomegranate juice is delish!).

The fruit itself is great in salads, with quinoa, bulgur, or pasta - whichever you use, just add the seeds for a nice garnish.  You can use the seeds with some pomegranate juice to make a glaze for baking a chicken with - it is outstanding!   Another item coming into season now is squash (don't cringe) and you can put pomegranate seeds in spaghetti squash with a bit of brown sugar and cinnamon for a fabulous taste treat!   I found a number of good recipes on line - goodness, I hardly use cookbooks anymore and I have 2 bookshelves full of them.

Buying fruits and veggies when they are in season is always a good buy, so as you notice those ruby red pomegranates in your market, pick some up.   If you aren't into trying recipes, just toss some of the juicy little seeds in your yogurt.  Bon appetite!