Food for Thought - Helen's articles about gastronomy

Helen's Home > Food for thought > November 2004

To subscribe to this newsletter, e-mail me at < helenrennie AT gmail DOT com >, and I'll send you e-mail once a month when I publish a new article. For more articles, go to the article archive

November 2004
Pomegranate – The Forbidden Fruit

The Old Testament does not describe the fruit of knowledge that tempted Eve. Although we came to assume it was an apple in the western cultures, there is more reason to believe it was a pomegranate. Pomegranate is one of the few fruits explicitly mentioned in the Old Testament. It originated in the Mediterranean and Middle East and symbolizes the bounty of the land of Israel. If Eve did succumb to the charms of a pomegranate, I don't blame her. Who could resist a fruit that looks like a jewelry box packed with rubies.

Inside the hard shell of a pomegranate are tiny, edible seeds. Each of these is surrounded by a translucent, brilliant-red pulp that has a sweet-tart flavor. In spite of the sweetness, pomegranates are delicious with savory dishes like salads, meats, and fish.

Taking a pomegranate apart might seem challenging and time consuming, but it only takes a few minutes if you know how to do it.

	1. Cut the pomegranate in half. You'll see clusters of bright red seeds separated by white membranes. The seeds are the only part used in cooking. The thick outer shell of a pomegranate and the thin white membranes are bitter and should be discarded.
	2. Make two small incisions in the thick outer shell on opposite sides of one half of the pomegranate.
	3. Break the fruit apart along the line that goes from slit to slit.
	4. Take out the seeds that get exposed. Remove the white membranes and discard.
	5. Continue breaking off pieces of pomegranate to expose more seeds until all the seeds are removed.

Spinach Salad with Pomegranate Topping

This salad is perfect for adding a burst of flavor to your fall table. The pomegranate topping is extremetly versatile. It can be served over any green salad, lamb and pork chops, and even tuna steaks. You'll need concentrated pomegranate juice (also known as pomegranate molasses) for this recipe. Although it's rarely available at regular supermarkets, you can buy it at most Middle Eastern grocery stores and over the internet. Russo's in Watertown, and Eastern Lamejun Bakers in Belmont are some of the Metro Boston stores that carry it. It costs $2.50 - 3.00 (more if you buy it over the internet) and can be stored for up to 2 years even after opening.

Ingredients Directions

1/4 cup toasted almonds, chopped
Pomegranate Topping:
To test if almonds are toasted, cut one in half. If it's light brown inside, it's already toasted. If it's white, it's raw. If using raw almonds, spread them on a baking sheet and toast in the oven preheated to 350F for 10 minutes. Cool completely, then chop.

2 Tbsp capers, chopped
1 shallot, finely minced
Seeds of 1 pomegranate
1 Tbsp concentrated pomegranate juice
1 tsp olive oil
Salt and pepper to taste
In a small bowl, mix almonds, capers, shallots, concentrated pomegranate juice, and oil. Season to taste with salt and pepper.
This topping can be made several hours before serving and stored covered in refrigerator.

2 tsp lemon juice
1 tsp balsamic vinegar
1 tsp mayo
3 Tbsp olive oil
1/2 clove mashed garlic
Salt and pepper to taste
Dressing:
In a small bowl whisk lemon juice, balsamic vinegar, and mayo with a fork until well integrated. Add the olive oil in a slow steady stream whisking constantly. Add garlic and whisk until smooth. Season with salt and pepper.

8 cups baby spinach
Salt to taste Put the spinach into a big bowl and toss with the dressing and salt to taste. Only use as much dressing as you need to coat spinach lightly (otherwise the acid in the dressing will wilt it). Arrange salad on plates, sprinkle with pomegranate topping, and serve.