Nutritious Fruit Bears Seeds Of Myth

Ancient Greek mythology says the pomegranate was known as the “fruit of the dead,” believed to have sprung from the blood of Adonis. And as the legend goes, it is the fruit’s seeds that doomed Persephone to the depths of the underworld alongside Hades for half a year after she was tricked into eating them, plunging the earth into cold as her mother and goddess of the harvest, Demeter, mourns her absence—an explanation for the four seasons.

It wasn’t necessarily Persephone’s fault that she ate the seeds; she didn’t realize they were considered food—her eating them violated the rule that no one could eat or drink in the underworld. Not only are they delicious, they’re nutritious—a super food with antibacterial, antiviral, antioxidant and immune-boosting properties.

Choose unblemished globes that have a bright, fresh color and are heavy for their size. To use, cut the pomegranate into quarters and submerge each quarter in a bowl of cold water. Pull apart the sections, releasing the seeds—or, as they’re officially called, arils. They will drop to the bottom of the dish while the membranes float to the top. Discard membranes and drain the arils well.

For a festive aperitif, toss a few pomegranate seeds into a glass of bubbly Prosecco, sparkling wine, or champagne.

Pomegranate seeds give sparkle to this protein-filled quinoa pilaf that is a perfect vegetarian addition to your Thanksgiving menu. Or, this refreshing lime sesame dressing elevates a mixed green salad, embellished with avocados and pomegranate seeds, from delicious to super delicious. Finally, serve minted grapefruit and orange sections with pomegranate seeds as a palate cleanser after the main course, or as a dessert.

Bon appétit!

Quinoa Pilaf With Mushrooms, Peas And Pomegranate Seeds(Serves 6 to 8)4 tablespoons olive oil, as needed

1 large onion, finely chopped

3 cloves garlic, minced

10 ounces cremini mushrooms, sliced

Sea salt and freshly ground black pepper, to taste

3 cups quinoa

1 teaspoon tarragon or parsley

6 cups chicken stock, boiling

3 cups extra fancy petit pois, defrosted and drained

3/4 cup pomegranate seedsTo prepare:Preheat the oven to 375˚F.

Coat the bottom of a heavy casserole pan over moderate heat with olive oil.

Add onion.

Sauté, until it begina to soften.

Add garlic.

Sauté, until aromatic, about 2 minutes.

Add mushrooms.

Raise the heat to high.

Season with salt, pepper and tarragon.

Sauté, until golden brown, about 3 minutes.

Add quinoa.

Adding more oil, if necessary.

Stir to coat.

Add hot stock all at once.

Stir well.

Bring to a boil.

Cover.

Bake, until grains are tender and all the liquid is absorbed (the grains will hold their shape in the pot when tilted on its side), about 30 minutes.

Remove from heat.

Fluff with a fork.

Taste and adjust the seasonings.

Carefully stir peas and pomegranate seeds into the hot quinoa.

Serve in the casserole, or transfer to a serving dish.Festive Holiday Salad(Serves 6 to 8)2 heads Boston or red leaf lettuce, washed and spun dry

8 ounces baby spinach, washed and spun dry

12 ounces baby arugula, washed and spun dry

1 large bulb fennel, trimmed and shaved thin

2 bunches scallions, chopped

2 firm, ripe avocados, cut into chunks and rolled in lime juice

Seeds from 1/2 pomegranateFor the Lime Sesame Dressing:3 tablespoons freshly squeezed lime juice

2 tablespoons brown rice vinegar

2 tablespoons honey

3 tablespoons sesame seeds, toasted

1 clove garlic, minced

Sea salt and freshly ground black pepper

4 tablespoons toasted sesame oil

3 tablespoons extra virgin olive oilTo prepare:Tear lettuce into bite-sized pieces.

Place in a large salad bowl.

Add spinach and arugula.

Toss to blend.

Thinly slice the fennel into a bowl using a benriner, or a very sharp knife.

Add scallions.

Toss mixture.

Drizzle with lime juice.

In a separate bowl, cut avocados into chunks in a separate bowl.

Drizzle with lime juice to prevent discoloration.

Whisk lime juice, vinegar, honey and garlic together in a small bowl, until well blended.

Slowly add sesame oil and olive oil, whisking until the mixture becomes an emulsion.

Stir in sesame seeds.

Add salt and pepper, to taste.

Drizzle the dressing over the fennel and scallions.

Mix well.

Toss the salad with fennel/dressing combo just before serving.

Add avocado.

Serve at once.Minted Grapefruit And Orange Sections With Pomegranates(Serves 6 to 8)3 ruby grapefruit, cut into sections

3 seedless navel oranges, cut into sections

1 tablespoon honey

1/3 cup pomegranate seeds

Fresh spearmint leaves, to tasteTo prepare:Remove the grapefruit peels and white pith over a bowl with a serrated knife to catch the juice.

Repeat with oranges.

Cut between the membranes to release each section.

Transfer the sections to a serving platter with a lip.

Drizzle honey over the fruit.

Squeeze the juice from the citrus membranes over the sections.

Scatter pomegranate seeds and fresh mint leaves over the fruit.

Serve at once, or cover with plastic wrap and chill until serving time.