by Susan Russo of Food Blogga

Isn’t it ironic that one of world’s most ancient fruits is currently one of its hippest?

The pomegranate, an ancient Persian fruit native to Iran, has been cultivated for over 3,000 years and has often been considered a symbol of hope and paradise. Indeed, some historians claim that it was a pomegranate rather than an apple that tempted Eve. That makes sense to me; after all, who wouldn’t be tempted by a pomegranate?

Once you pierce a pomegranate’s thin, leathery skin, you’ll discover ruby red arils, tiny, juicy jewels that pop with tart and tangy flavor. Now is the time to enjoy pomegranates, since they’re in season from October through January, and are particularly popular at Christmas time.

In addition to adorning your Christmas table with them, consider cooking with pomegranates too. They are surprisingly versatile – try them in drinks, salsas, salads, soups, and grain dishes. They’re also lovely in baked goods, puddings, and frozen desserts.

Start your day off right by elevating your basic morning toast to something special when it’s topped with Cenk’s Pomegranate Jam. He says it’s the best he has ever tasted. And if you’ve never made Pomegranate Jelly, then visit Elise who shares her canning knowledge with you. For a lovely Christmas breakfast that is fuss-free, try my easy and low-fat Lemony Medjool Date and Pomegranate Scones or vibrantly colored Winter Jewel Fruit Salad with Honey-Lemon Glaze.

Pomegranates add a burst of flavor to traditional side and main dishes. For an easy and elegant side dish, try Ben’s Pomegranate and Almond Rice or Johanna’s flavorful Middle Eastern Green Tabbouleh with Pomegranate Molasses. When you’re craving something hearty and healthy, Heidi’s Pomegranate Baked Tempeh and Brown Rice Pilaf fits the bill, as does Lynne’s simply chic Chicken with Pomegranate-Ginger Cream Sauce.

Pomegranate arils add instant sparkle to party foods. No Mexican party would be complete without Lori’s colorful and refreshing Pomegranate Mojitos. And what better to pair with them than my tangy Persimmon and Pomegranate Salsa with chips? For a crowd-pleasing appetizer, try Paula’s rich and savory Baked Brie with Pomegranate and Apple.

There is an endless variety of attractive pomegranate desserts including currently in vogue pomegranate ice cream. Nemmie shares her recipe for No-Churn Pomegranate Ice Cream that is simple to make and simply delicious. Laurie loves homemade pomegranate ice cream too, especially when it’s sandwiched between two Crispy Pistachio Cardamom Cookies. For an impossibly sweet and girly confection, try Lori’s Pomegranate Petit Fours. And for something downright sexy, indulge in Nikkis’s luxuriously creamy Pomegranate Yogurt Panna Cotta or Helen’s stunning Pomegranate Hibiscus Tea & Honey-Ginger Yogurt Verrines.

With everything it has going for it, I think that the pomegranate is going to be around for at least another 3,000 years.

As always, you can find more delicious pomegranate recipes on the FoodieView Recipe Search Engine.

Susan Russo lives in Southern California where she is addicted to local farmers’ markets. She publishes stories, recipes and photos on her cooking blog, Food Blogga, and is a regular contributor to NPR’s Kitchen Window.

This entry was posted on Monday, December 22nd, 2008 at 9:55 am and is filed under Recipe Roundup. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.