Pomegranate Orange Salsa


5 large pomegranates, seeded
5 large oranges, peeled and trimmed into segments
1/3 cup fresh cilantro chopped
5 green onions, ends trimmed thinly sliced
4 tablespoons fresh lime juice
1 1/4 teaspoons ground cumin
3-4 tablespoons fresh jalapeno chili minced, seeded
Salt to taste
2 tablespoons extra virgin olive oil


Break pomegranate into large chunks. Immerse chunks in a bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds; pat dry.

Cut orange segments into chunks and place in mixing bowl. Add pomegranate seeds, and the remaining ingredients. Adjust seasoning. Serve or cover and chill until the next day.

Serve with grilled fish or with tortilla chips.

Yield: 12 servings

Butternut Squash Ravioli with Peppery Pomegranate Sauce

Butternut-squash-ravioli-pomegranate-sauceOur farmers market is lucky to have our own fresh pasta vendor — Pensi Pasta Company. Evette offers a delicious assortment of raviolis with flavorful fillings. Pomegranates and fresh pomegranate juice is available from Rancho Padre Farm.

Peppered Pomegranate Sauce
2 cups pomegranate juice
1 cup light brown sugar
1 tablespoon toasted, crushed black peppercorns

Butternut Squash Ravioli
1/4 cup pomegranate juice
12 medium butternut squash raviolis
4 slices Italian prosciutto, each cut lengthwise into 3 strips
4 medium black mission figs, peeled and split
1/4 cup sherry
Pinch sugar
2 oz. crumbled soft goat cheese log
1/4 cup port wine
1 tablespoon shallot, finely chopped
3 oz. butter, cold, diced
1 oz. Italian parsley
1/2 cup pomegranate arils

Pomegranate Sauce
In a small saucepan, combine light brown sugar and toasted, crushed black peppercorn with pomegranate juice in a small saucepan. Reduce slowly over low heat until it is the consistency of syrup (about 30 to 45 minutes). Strain, and allow to cool to room temperature.

Butternut Squash Ravioli
Toss peeled and split figs with the sherry and sugar.

Cook raviolis in salted boiling water; drain. Heat a large sauté pan over medium heat. Melt the butter in the pan, quickly sauté raviolis. Remove raviolis from the pan, and set aside.

Add the shallots and figs to the pan. Sauté for a minute. Add the pomegranate juice and port. Sauté for another minute or two.

Place three raviolis onto each plate along with two fig halves and three strips of prosciutto between the raviolis. Crumble goat cheese equally onto each plate. Drizzle pomegranate sauce over raviolis as desired. Garnish each plate with Italian parsley and fresh pomegranate arils.

YIELD: 4 servings

SOURCE: Recipe courtesy of pomegranate.org

Goat Cheese Brûlée, Baby Greens and Pomegranate Orange Vinaigrette

Goat cheese brule salad-1

An elegant, show-stopper salad perfect for holiday dinners!

Pomegranate Orange Vinaigrette
2 1/2 cups pomegranate juice
1 1/2 cups orange juice
1 large shallot finely diced
1/2 cup raw, organic honey
1/2 tablespoon Dijon mustard
1/2 tablespoon red wine vinegar
1 3/4 cups blended oil (light olive oil blended with vegetable oil)  
Freshly ground pepper to taste

Goat Cheese Brûlée
1 lb. goat cheese
4 slices loaf brioche
1/2 cup granulated sugar

1 ½ lbs. baby greens
16 pieces grapefruit segments
16 pieces orange segments
1/4 cup pomegranate arils, garnish

Pomegranate Orange Vinaigrette
Combine pomegranate juice and orange juice in a small saucepan and reduce over low heat to 3/4 cup.

Lightly sauté the finely diced shallot till translucent and soft.

Add the pomegranate-orange reduction to the sautéd shallot, and let it simmer over low heat for 5 minutes. Remove the reduction from heat, and allow it to cool.

Add the honey, Dijon mustard, and red wine vinegar to the reduction. Slowly whisk in the oil and season to taste.

Unused vinaigrette can be stored in the refrigerator for up to 5 days.

Goat Cheese Brûlée
Beat the goat cheese in an electric mixer until soft. Cut the brioche slices diagonally, and toast lightly. Spread softened goat cheese on toasted brioche triangles, and sprinkle with sugar.

Using a cooking torch, lightly caramelize the sugar to a golden brown. You can also place them under the broiler to get the same effect.

Assemble salad
Toss the baby greens with 1/4 cup pomegranate vinaigrette. Arrange greens on eight salad plates with citrus segments and fresh pomegranate arils as garnish. Place goat cheese brûlée on top of the salad.

YIELD: Makes 8 servings

SOURCE: Recipe courtesy of Pomegranate.org

Fall Pomegranate Compote

This tangy relish is a tasty alternative to overly-sweet cranberry sauce at the Thanksgiving table.

2 medium pomegranates, seeded, about 1 ½ cups
1 tablespoon finely chopped orange zest
1 tablespoon orange juice
1/2 tablespoon grated fresh ginger
1 tablespoon honey
1/4 teaspoon salt

In a small mixing bowl, gently combine pomegranate arils and remaining ingredients.

YIELD: Makes 1 ½ cups

SOURCE: Recipe courtesy of Pomegranate.org

Spicy Pomegranate Relish

Versatile! Use as a relish with pork, lamb, chicken or turkey — or serve as a fresh salsa with corn chips!

2 medium pomegranates, seeded (about 1 ½ cups arils)
1/2 cup finely chopped red onion
1 1/2 tablespoons finely chopped, green jalapeno pepper
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon salt

In a small mixing bowl, gently combine pomegranate arils and remaining ingredients.

YIELD: Makes 1 ½ cups

SOURCE: Recipe courtesy of Pomegranate.org

Pomegranate — The Original Forbidden Fruit


Pomegranate – The Original Forbidden Fruit

The name “pomegranate” derives from Latin pomum (‘apple’) and granatus (‘seeded’). Jewish scholars believe that the pomegranate was the original “forbidden fruit” of the Garden of Eden. The pomegranate has been a prominent symbol in many religions and cultures since Biblical times, when Moses promised his followers that they would find the fruit in the Promised Land, to the 18th century, when Spanish sailors introduced it to the southern United States. Cultivated since ancient times, the pomegranate is native to the region from Iran to northern India. The pomegranate is now cultivated widely in California and Arizona for juice production.

Continue Reading →

How to Make Pomegranate Molasses

Tangy pomegranate molasses is an easy to make magical ingredient that adds a spark of acidity and a complex depth of flavor to salad dressings, stews, dipping sauces and marinades much like wine does for many dishes. Consider adding it to cocktails or mocktails — just stir into sparkling water. Use pomegranate molasses as a meat glaze and brush it onto chicken, lamb or pork during the last few minutes of roasting. Drizzle it over fall roasted vegetables for added flavor dimension.


4 cups fresh pomegranate juice
1/2 cup sugar
1/4 cup fresh lemon juice


In a medium saucepan, whisk together pomegranate juice, sugar and lemon juice. Bring to a boil, then reduce heat immediately, keeping heat just high enough to maintain a simmer. Reduce until a very thick liquid forms that coast the back of a spoon, about 1 hour. Remove from heat, and cool to room temperature.

Place in a bottle and keep refrigerated.