Seeding a Pomegranate

This fruit is loaded with antioxidants and in season beyond December. I love to use it wherever possible in salads, with meat, chicken, fish and vegetarian dishes or simply as a garnish.

To keep your hands and work surfaces from being stained by the red juice (not to mention losing all that wonderful nourishment) follow this easy step-by-step technique.

1.) Cut crosswise just above where it was attachment to the plant.
2.) Score end to end with a sharp knife around the fruit (about 5 to 6 times) cutting slightly into the membrane.
3.) Place in a bowl with enough water to fully cover the pomegranate and let it soak for about 5 minutes.
4.) Keeping the fruit in the water, carefully remove the seeds from the white membrane. The membrane will float to the top and can be removed with a wire strainer then finally removing the pomegranate seeds. Voila!

Follow this link for a demo on 'How to Seed a Pomegranate'.
http://www.finecooking.com/videos/how-to/seed-a-pomegranate.aspx

Check-out this easy recipe that uses two healthy fruits in one dish. If you have a favorite recipe using either avocados and/or pomegranates, please post and share with everyone.

Chicken Paillards with Avocado and Pomegranate Salsa

Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa. Serves 4What You'll NeedFor the Chicken

Four 4- to 6-oz. boneless, skinless chicken breast halves
1/4 cup fresh lemon juice
3 Tbs. extra-virgin olive oil
1 Tbs. pomegranate molasses *
Kosher salt and freshly ground black pepper

For the Salsa

1 large lemon
1/2 medium pomegranate
3 small scallions, white and light-green parts only, thinly sliced
2 medium firm-ripe avocados, pitted, peeled, cut into 1/4-inch dice
2 Tbs. extra-virgin olive oil
2 tsp. chopped fresh flat-leaf parsley or cilantro according to preference
1 tsp. finely diced seeded jalapeño
1 tsp. pomegranate molasses

Kosher salt

Sprinkle the leftover pomegranate seeds over a mixed green salad.

* Pomegranate Molasses Recipe
Cook time: 1 hour

Ingredients:
4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice

Procedure:

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

It can also be purchased in most well-stocked grocery stores in the international food section.