Pomegranate Recipes

POM Passion Smoothie

Ingredients:
2 oz. freshly squeezed pomegranate juice* or POM Wonderful® 100% Pomegranate Juice
6 oz. non-fat yogurt
1 cup fresh strawberries
Handful of ice

Directions:
1. Blend all ingredients together until the desired consistency is reached.





POM Fruit Salad

Ingredients:
Dressing:
juice from 2 large POM Wonderful Pomegranates,* or ½ cup POM Wonderful 100% Pomegranate Juice
4 tablespoons honey
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped mint
2 tablespoons plain yogurt

Salad:
½ cup arils from 1 large POM Wonderful Pomegranate
2 pears (Bosc or d’Anjou)
1 teaspoon lemon juice
1 cup fresh pineapple chunks
1 orange
1 tablespoon sliced fresh mint
2 cups mixed greens
salt and pepper to taste

Directions:

Dressing:
1. Prepare fresh pomegranate juice.* (or substitute PomWonderful Pomegranate Juice)

2. Combine ingredients in a medium bowl and whisk until incorporated.

3. Set aside or refrigerate for up to two days before serving.

Salad:
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ½ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Core, peel and slice pears. Toss in a bowl with lemon juice.

3. Peel and section orange into 4 to 8 chunks.

4. Divide greens onto 4 plates.

5. Divide and arrange pears, pineapple and oranges on top of greens.

6. Add sliced fresh mint with 1 to 2 tablespoons dressing to each serving.

7. Sprinkle arils onto each salad and serve immediately.








POM Ginger Muffins

Ingredients:
1/2 cup arils from 1 large POM Wonderful Pomegranate
2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup chopped candied ginger
1 tablespoon grated orange peel
1 cup milk
1 egg
1/3 cup butter, melted and cooled sugar for muffin tops

Directions:
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Preheat oven to 400 F. Generously grease 12 muffin cups.

3. In a bowl, mix flour, sugar, baking powder and salt. Stir in ginger, orange peel and pomegranate arils. Make a well in the center.

4. In a measuring cup, whisk together milk, egg and cooled butter. Pour liquid into well. Stir just until batter is moistened and ingredients are evenly mixed.

5. Spoon batter into 12 prepared muffin cups. Sprinkle tops with sugar.

6. Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing.