Cooking With Ever-More-Popular Pomegranate

Pomegranates are a great way to add a burst of color and taste to a variety of dishes. They're also packed with nutirents. And they're at the peak of their season right now.

On The Early Show Thursday, Bon Appetit magazine Contributing Editor Dede Wilson imparted some great recipes, as well as easy-to-follow pointers for buying and cooking with pomegranates.

Since widespread distribution in the United States and Canada was started in 2002, the popularity of pomegranate juice has been steadily rising.

The round fruit of the shrub-like pomegranate tree is about as big as a baseball, leathery on the outside, and packed with juicy, edible seeds -- about 600, on average.

Its tangy-sweet flavor gives lift and dimension to Middle Eastern, Mediterranean, and even Mexican cooking. Ruby-like pomegranate seeds look beautiful scattered over tossed salads, chicken sautés, lamb stews, couscous, and fruit salads. And just a dash of thick pomegranate molasses gives alluring sweet-tartness to vinaigrettes, marinades, braises, and dips.

When buying pomegranates, look for fruits that are hard on the outside and feel heavy for their size; pass on any that have cracks or bruises. Rind color, which ranges from bright pink to red to brick, indicates variety, rather than ripeness. Choose the largest fruits you can find; the bigger the pomegranate, the juicier it will be.

As for storing them: Whole fruits can be kept at room temperature for a week, or in the fridge for two. Or remove the seeds and seal them in an airtight container; they'll keep for five days in the fridge, or up to three months in the freezer.

Pomegranates are a good source of vitamin C and potassium, plus antioxidants known as polyphenols. Eating them may support cardiovascular health and help avoid certain kinds of cancer.

In addition to pomegranate juice, you can find vodka, salad dressing, ice cream, salsa, lollipops and gummy bears. In the last few years, hundreds of new pomegranate products have come on the market.

Some Jewish scholars believe that it was the pomegranate that was the forbidden fruit of the Garden of Eden!

The pomegranate is native from Iran to the Himalayas in northern India, and was cultivated and naturalized over the whole Mediterranean region since ancient times.

RECIPES

Mediterranean Salad with Prosciutto and Pomegranate

Pomegranate seeds add brightness to the look and flavor of this starter.

2 cups very thinly sliced fennel bulb
3 tablespoons extra-virgin olive oil, divided
1/4 teaspoon coarse kosher salt
6 cups arugula (about 4 ounces)
1 cup thinly sliced green onions
1/4 cup thinly sliced mint leaves
1 1/2 tablespoons balsamic vinegar
2 3-ounce packages thinly sliced prosciutto, torn into strips
1/2 cup pomegranate seeds

Toss fennel and 1 tablespoon olive oil in medium bowl. Sprinkle with 1/4 teaspoon salt.

Combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil in large bowl; toss. Season with salt and pepper.

Divide greens among plates. Top with fennel, then drape with prosciutto. Sprinkle pomegranate seeds over.

For more recipes, go to Page 2.

Pomegranate-Marinated Lamb with Spices and Couscous

Sweet-tart pomegranate adds intriguing depth to this braise. It can be made with boneless or bone-in meat. If using boneless, buy a half pound less lamb.

1/2 cup pomegranate molasses (a thick pomegranate syrup; available at some specialty supermarkets, and Middle Eastern markets)
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cumin, divided
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved
1 1/4 cups water, divided
2 cups low-salt chicken broth
1 10-ounce box plain couscous
2 tablespoons (1/4 stick) unsalted butter
3/4 cup pomegranate seeds
3 tablespoons torn basil leaves

Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.

Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.

Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.

Pomegranate Cake

This sheet cake has a homespun look but gets exotic flavor from a spice blend-and a pomegranate glaze.

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
3/4 cup pomegranate juice, divided
4 teaspoons grated lime peel, divided
1/2 cup plain Greek-style yogurt (a thick yogurt sold at some supermarkets, specialty foods stores, and Greek markets)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup pomegranate seeds
2 tablespoons thinly sliced mint leaves

Preheat oven to 350°F. Butter and flour 13x9x2-inch cake pan. Sift together flour, baking powder, and salt in medium bowl.

Beat sugar and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.

Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes.

Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel.

Using fork, poke holes over top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely.

To serve, sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake.