Due to my recent return from Tel Aviv I have decided to once again feature a not necessarily out there item but an item I feel is underutilized and completely misunderstood on a culinary level.  The pomegranate, a small shrubby tree native to the Middle Eastern area is more versatile and easier to use than most imagine.  When most Americans think of pomegranates we think of simply eating the seeds, throwing the seeds into salads, having it in our drinks as sugary grenadine syrup or buying the juice already made, typically in plastic bottles, manufactured by some big company.  We have either forgotten, gotten lazy or have never been training to utilize this fruit which is extremely healthy, some of the highest amounts of antioxidants (high levels of all three antioxidants, rare for any fruit)  of any of the fruits and loaded with vitamin c and potassium and high in fiber, they are truly one of the SUPERFOODS by far, but they are not as commercial in the USA so we don’t typically hear as much about their powerful nutritional value!   These lovely ancient wonders with deep religious roots in most religions are coming into season from September up until February.    It’s a great time to try them and learn to use them… their beauty and flavor are just as potent as their nutritional value!

Whether you use the seeds, juice or syrup this underutilized fruit can change your life or at least your culinary skills!!!

Here are a few of my favorite seasonal recipes I have created over the years from my travels to Israel  and Turkey and from my life as a Californian, way back when Mr. Bennet my neighbor used to give us them fresh from his tree!!

*Try juicing one pomegranate like a lemon on a juicer and drink the juice fresh, unsweetened and pure!

SEEDS

Grilled Lamb Chops with Orange Mint Pomegranate Salsa
Serves 4

8 small lamb chops
Salt/pepper
¼ cup orange juice
¼ cup lemon juice
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1 tiny pinch of red chili flakes
2 medium oranges, segmented and chopped coarsely
½ cup pomegranate seeds
¼ cup fresh mint, chopped fine
Couple of pinches of salt & pepper
¼ cup orange juice
¼ cup lemon juice
1 tablespoon honey
1 tiny pinch of red chili flakes

Prepare grill and place salt and pepper on lamb chops, let set while grill heats up.  In a medium mixing bowl whisk together orange juice, lemon juice, vinegar, mustard, honey, chili flakes and oil.  Season with salt and pepper.  Mix in oranges, pomegranates and mint and mix well, let stand for 20 minutes room temperature before serving.  Grill lamb chops on each side for a few minutes until desired texture, medium rare is most preferred.  Serve with the salsa spooned on top of the grilled lamb chops.

Excellent accompanied by herbed bulgar pilaf.

JUICE

Pomegranate & Tangerine Granita
Makes 3 cups

1 cup fresh pomegranate juice
2 cups fresh tangerine juice, pulp included.
½ cup honey

Whisk together honey and about ½ cup of the tangerine juice until honey is dissolved, add remaining juice.  Pour into a metal pan with sides and allow to freeze, scraping with a fork occasionally.  To serve, scrape with fork.  Garnish with fresh pomegranates seeds.

SYRUPS

Pomegranate Glazed Grilled Eggplant With Feta and Mint
Serves 4

1 medium eggplant, sliced into 1 inch sliced of the whole eggplant
salt
½ cup pomegranate syrup
½ cup feta, cubed into bite size pieces
½ cup fresh mint leaves torn into little bits.

Prepare a grill to medium heat.  Sprinkle eggplant with salt and brush with pomegranates syrup.  Grill on both sides until the eggplant has grill marks and it tender, about 3 minutes each side, brushing with pomegranate syrup as you grill.  Take of grill and sprinkle feta and mint on and serve!

Pomegranate Syrup
Makes 2 cups

1 cup fresh pomegranate juice
1 cup sugar
¼ cup lemon juice

In a medium heavy bottom sauce pan, combine juices and sugar and bring to a boil.  Reduce heat and simmer on a low heat until the sugar has all dissolved and the mixture makes thick syrup.