I love pomegranate season!
It usually begins in October or November and lasts through January– too short in my opinion. Tucked inside this maroon fruit are some of the most gorgeous vibrant ruby seeds that are a nutrient powerhouse.
The fruit is high in fiber, supplying 45 percent of your daily recommended intake, and surprisingly high in protein- nearly 5 grams. It’s high in vitamins C and K; folate and potassium, and antioxidants. It also contains omega-6 fatty acids. There’s a lot of nutrition packed into that small package.
I love the crunchy texture, and slightly tart flavor. You can buy whole pomegranates or buy the seeds in cups. Although the seeds are slightly more expensive, it’s worth it because cutting into one can by messy.
The best way to cut a pomegranate is to slice off the top which will reveal chambers of seeds inside. From there you can section out chambers and then pop out the fruit. It’s messy and can stain the countertop, so I recommend putting newspaper or a towel under the cutting board. Avoid the white pith that covers it as that is bitter.
Aside from eating them plain, I love to add them into iced tea or sparkling wine. A glass of Moscato or champagne is so much more elegant with pomegranates floating inside. The color makes it a perfect choice for Christmas parties.
I sprinkle pomegranate seeds on salads, add them into chicken salad, or sprinkle them on roasted vegetables. The tartness makes them a nice addition to sweet items, like cake or cookies, because it adds balance.
This is one of my favorite pomegranate recipes. It’s delicious, gorgeous, and easy. What else do you need? The vibrant red makes it perfect for a holiday party.
Pomegranate Goat Cheese Crostini
1 whole wheat or plain baguette
1 pomegranate or ¾ cup seeds
8 ounces goat cheese
1/3 cup honey (or to taste)
20 fresh rosemary leaves
Balsamic glaze for drizzling
Note: If you cannot find balsamic glaze, which is a thicker, sweeter concentrated balsamic for drizzling, then you can make the orange cinnamon balsamic in the salad recipe but add 1 more tablespoon of sugar. The balsamic will need to cool before you use it.
Preheat oven to 400 degrees. Slice your baguette and bake it for 5 minutes. Remove and set aside.
Cut pomegranate and remove the seeds. Set aside. Stir together the goat cheese and honey until smooth. Taste and add more honey, if desired.
Spread goat cheese on sliced baguette and top with pomegranate seeds- about 1 teaspoon per slice. Slice rosemary leaves into thirds and sprinkle on top of the pomegranate. Drizzle with balsamic vinegar glaze and serve.
Skinny Diping 