Fruit of the bloom: east-to-make, healthful pomegranate recipes

Better Nutrition, Nov, 2003 by William Woys Weaver

4. Add cucumber, pomegranate arils and olives. Adjust seasoning, then scatter mint over top and serve.

PER SERVING: 220 CAL; 3G PROT; 11G TOTAL FAT (l.5G SAT. FAT); 31G CARB; 0MG CHOL; 125MG SOD; 6G FIBER

Wine Suggestions

Rose and blush wines, such as American white Zinfandels, are a good beverage choice when pairing with foods that ate fruity, acidic, spicy and complex, such as this salad.

Pomegranate Guacamole *

SERVES 6 30 MINUTES OR LESS

This unusual dish makes an eye catching appetizer or salad for a casual meal infused with Southwestern flavors. Serve with warm com or flour tortillas or a colorful assortment of red, blue and yellow corn chips.

1/2 large onion, peeled and minced 2 cloves garlic, minced 2 fresh serrano chiles, seeded and minced 2 Tbs. fresh coriander leaves Juice of 1 lime 1/2 tsp. salt 2 large ripe avocados, peeled and pitted 1 Tbs. pomegranate juice 3 Tbs. pomegranate arils

1. Combine onion, garlic, chiles and coriander leaves in mixing bowl. Add lime juice and salt, and set aside.

2. Place avocados in another bowl, and mash with fork, slowly adding pomegranate juice. Fold in onion mixture, keeping texture coarse. Gently fold in pomegranate arils, and serve immediately, or place avocado pits on top of guacamole to keep it from darkening, cover it in plastic wrap and refrigerate until ready to serve.

PER SERVING: 130 CAL; 2G PROT; 10G TOTAL FAT (1.5G SAT. FAT); 10G CARB; 0MG CHOL; 200MG SOD; 4G FIBER

Wine Suggestions

The buttery texture of the avocados paired with com chips and a bit of spice call for a Chardonnay that is not too dry or too acidic. Try Tryptic Colombia Valley Chardonnay.

Pomegranate Cheesecake *

SERVES 8

Pomegranates enhance this classic.

Crust

1 cup graham cracker crumbs 2 Tbs. granulated sugar 1/4 cup unsalted butter

Filling

2 8-oz. containers whipped cream cheese 3 large eggs 1/2 cup granulated sugar 2 Tbs. Grand Marnier 1/2 tsp. finely grated orange zest

Topping

1 1/2 Tbs. cornstarch 3 Tbs. plus 1/2 cup pomegranate juice 2 Tbs. granulated sugar 1 1/2 cups pomegranate arils

1. Preheat oven to 350F.

2. To make Crust: Place crust ingredients in 9 1/2-inch springform pan, and blend until combined well Press mixture over bottom and up sides.

3. To make Filling: In large mixing bowl, beat filling ingredients on high until fluffy, about 5 minutes. Pour filling into crust, and bake in middle of oven for 20 minutes, or until cheesecake just sets in center; it continues to firm while cooling.

Transfer cake to rack, and cool for bout 3 hours.

4. To make Topping: Dissolve cornstarch in 3 tablespoons pomegranate juice. Heat remaining pomegranate juice and sugar over medium heat, and bring to a boil. Stir in cornstarch mixture, and heat, stirring constantly, over medium heat until liquid thickens. Stir in pomegranate arils. Pour mixture into bowl, and set inside larger bowl filled with ice and cold water. Stir until cool. Spread over top of chilled cheesecake. Chill at least 2 hours.

PER SERVING: 420 CAL; 6G PROT; 28G TOTAL FAT (16G SAT. FAT); 38G CARB; 160MG CHOL; 320MG SOD; 0G FIBER