The Fruit of the Gods as it is called, is hanging red and heavy from my tree. It's time to harvest the pomegranates and use them in salads, cheescakes, smoothies, cookies and even stews.
I will post different recipes in the upcoming fall season to promote this super fruit a little bit. It is one of my favorite.
Today I will mix the kernels into a salad of mixed spring greens together with candied walnuts, feta cheese, and pears tossed in a vinaigrette made of olive oil, lemon juice, a tiny bit balsamico for the taste (not too much as we have lemon as main acidic ingredient), salt, pepper and a little bit garlic. Not of this world!
And yes, you read correctly, it is the juicy kernels you use from this fruit.The best way to separate the kernels from the fruit is to break the pomegranate into pieces in a big bowl of water. Then pull the kernels out with your fingers UNDER water to prevent the kernels from bursing.
Once you are done, you will notice that the kernels remain on the bottom of the bowl while fibers from the fruit swim on top. Pour the water and the fibers out and voila, you have the kernels ready to use. Here is a video showing you the process.
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