Enough With the Pumpkins Already!

When autumn arrives all we hear about are pumpkins, pumpkins, pumpkins! Hey, I love pumpkins and squash and Indian corn as much as the next gal, but let's consider pomegranates.

I was inspired by Lauri Kubuitsile’s photo of her struggling pomegranate tree in her garden over at her blog, Thoughts From Botswana. If you haven’t yet read her blog, pop on over, she’s a terrific writer, and a fascinating woman living in an fascinating country.

You see, I’ve always wanted a pomegranate tree of my own. Did you know that California is the only state here in the U.S. where they grow outside of greenhouses? I didn’t, I just read that today. You will find pomegranates mentioned and depicted in literature and art since ancient times, from Greece to Persia, throughout the Middle East and Asia. Some claim this unusual fruit is capable of curing infections caused by tapeworms and dysentery. The high levels of antioxidants, vitamins, and minerals stave off many illnesses.

Let’s celebrate the fall harvest of this wonderful fruit with a couple of tasty recipes:

This salad is terrific, utilizing another fall fruit available in vast quantities here in Southern California—persimmons:

3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
3/4 cup pomegranate seeds
1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
2 teaspoons lemon juice
1 teaspoon honey

METHOD
Gently toss all of the ingredients together.
Serves 4.
Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.

So, now for a more decadent recipe featuring pomegranates:

Easy Pomegranate Cake

Preheat oven to 350, line 8” square pan with parchment paper

1 cup sifted cake flour
1tsp. Baking powder
2 large eggs
3/4 cup granulated sugar
1 cup pomegranate juice

Whisk together cake flour and baking powder and set aside.
In large bowl beat eggs till foamy. Add sugar 1/4 at a time and beat well after each addition until light and fluffy and stiff. Add flour mixture to egg mixture 1/4 at a time, alternating with pomegranate juice. Beat until well combined.

Pour and bake 35 to 40 minutes. Until center springs back when lightly touched. Cool to room temperature. Pull out parchment paper to remove from pan. Frost with favorite cream cheese, or butter cream frosting. Or, simply sprinkle with powdered sugar and serve.

Do you enjoy pomegranates? Were you aware of how good they are for you? Do you use them in cooking?


All Rights Reserved. © 2009 by Elizabeth Bradley.