6 Amazing Pomegranate Recipes

Pomegranate Yogurt Dip

1 large pomegranate
2 cups chilled plain yogurt
2 scallions, finely chopped
1/4 cup pomegranate juice
1/4 cup fresh cilantro, finely chopped
1/4 teaspoon salt
Fresh mint sprigs

Separate seeds from the
pomegranate.

In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate seeds. Place in serving bowl and garnish with mint and seeds. Chill for 30 minutes.

Makes 2 cups.

Pomegranate Guacamole

2 large ripe avocados
1/2 large onion, grated
2 garlic cloves, chopped
2 fresh chilies, serranos, seeded
2 tablespoons fresh coriander leaves
1 freshly squeezed lime
1/2 teaspoon salt
1 tablespoon pomegranate juice
3 tablespoons pomegranate seeds

Finely chop the onion, garlic, chilies serranos, and coriander leaves. Place in bowl and add lime juiceand salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.

Serves 6.

Cucumber and Pomegranate Salad

1/2 cup chopped scallions
1/2 cup chopped fresh mint or 1 tablespoon dried mint
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon angelica powder
1 long seedless cucumber, peeled and diced
Seeds of 2 pomegranates
1 fresh lime, peeled and sliced, with inner skin removed

In serving bowl, combine ingredients and mix thoroughly. Season to taste with salt.

Pomegranate, Orange, Papaya, and Kiwi Green Salad

1-1/2 teaspoons white wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup olive oil
1-1/2 quarts mixed greens
2 oranges, peeled and sliced
2 medium papayas, peeled and sliced
4 kiwis, peeled and sliced
1 medium pomegranate, seeded (about 3/4 cup)

To make dressing, combine vinegar and next three ingredients; whisk in oil. Toss greens with 2-1/2 tablespoons dressing; arrange on a serving platter. Alternate orange, papaya, and kiwi slices over greens. Drizzle with remaining dressing. Sprinkle with pomegranate seeds.

Serves 6.

Pomegranate Vinaigrette

Terrific on salads or fresh fruit.

1 cup pomegranate seeds
1/2 cup rice vinegar
1/2 cup honey
Salt
Freshly ground black pepper
1 cup virgin olive oil

In a blender, add pomegranate seeds, rice vinegar, honey and seasonings. Blend well. Slowly add olive oil while continuing to blend. Adjust seasoning and strain.

Pomegranate Ginger Muffins

2 cups all-purpose flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup minced crystallized ginger
1 teaspoon grated lemon peel
1-1/4 cup pomegranate seeds
1 cup milk
1 large egg
1/4 cup butter or margarine, melted and cooled

In a bowl, mix flour, sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

In a measuring cup, blend milk, egg, and butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy. Spoon batter into 12 (2-1/2 inch wide) or 24 (1-3/4 inch wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1-2 teaspoons sugar. Bake in a 425 degree oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at a once. Serve hot or set on a rack and serve warm or cool.

Recipes Source: Pomegranate Council

Persimmon Recipes

Persimmon and Apple Salad
Makes 6 servings
Each serving equals 1/2 cup of fruit or vegetables

Ingredients

1 Tbsp walnut pieces, toasted
2 Tbsp orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe Fuyu persimmons, rinsed, stemmed, and thinly sliced lengthwise

In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.

Nutritional analysis per serving: Calories 90, Protein 0g, Fat 3g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 15mg.

Source: fruitsandveggiesmatter.gov

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Fuyu Persimmon Bundt Cake

Grease and flour a bundt cake pan. Preheat oven to 350.

Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.

In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix.

Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins.

Pour into prepared bundt pan. Bake at 350 for 55 – 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.

Source: Originally published in Sunset magazine

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Persimmon Pudding

1 cup persimmon pulp
2 eggs, well beaten
1 cup brown sugar
1 T. melted butter
1 ½ cup sifted all-purpose flour
1 tsp. baking soda
½ tsp. mace
1 tsp. cinnamon
¼ tsp. salt
½ cup milk
1 tsp. vanilla
1/2 tsp. grated lemon rind
1 cup raisins
1 cup chopped nuts
Cut the ripe, unpeeled persimmons into eight pieces and run them through a colander. The skins will stay in the colander. Discard skins. Mix pulp with eggs and beat in sugar and butter. Sift together flour, soda, spices and salt. Add dry ingredients to persimmon pulp mixture, alternating with milk. Add lemon rind, vanilla, raisins and nuts. Pour into a greased 1 ½ quart casserole dish. Bake in a water bath* at 350 degrees for 45-50 minutes. Makes 8 servings.

Source: heritagerecipes.com

Canteloupe Recipes

The following canteloupe recipes are both healthy and refreshing.

Cantaloupe Salsa Recipe

Makes 4 servings

Each serving equals 1/2 cup of fruit or vegetables.

Source: PBH/Del Monte Fresh Produce Co.

Ingredients

½ cantaloupe (large, ripe)
¾ cup red bell pepper, finely diced
¼ cup cilantro, finely chopped
3 Tbsp scallions, finely chopped
Juice of 1 lime
Pinch of salt and hot pepper flakes

Remove seeds and rind from cantaloupe. (You should have approximately ½ pound cantaloupe flesh.) Chop cantaloupe into very small dice. Put in bowl. Add diced red pepper, cilantro, scallions and lime juice. Stir. Add pinch of salt and pepper flakes. Chill. Serve with grilled chicken, fish or steaks.

Nutritional Analysis: Calories 75, Fat 1g, Calories from Fat 8%, Cholesterol 0mg, Fiber 2g, Sodium 23mg.

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Melon Soup Recipe

Preparation Time: 1 hour

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1.50

Ingredients:

2 cups cubed cantaloupe
2 cups cubed honeydew
2 cups cubed watermelon (unseeded)
1/2 cup orange juice
3 Tbsp lemon juice
2 Tsp honey
1/2 cup fat-free half and half
mint sprigs

Directions: Process melons, orange juice, lemon juice, and honey in food processor or blender until smooth. Stir in half and half. Refrigerate until chilled. Pour into individual bowls and garnish with mint.

Nutrition Facts Melon Soup
Serving Size 1/4 recipe
Amount Per Serving
Calories 130 Calories from Fat 10

% Daily Value (DV)*

Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrate 30g 10%
Dietary Fiber 2g 8%
Sugars 25g

Protein 3g

Vitamin A 70%
Vitamin C 120%
Calcium 6%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Grape Kebabs Recipe
Preparation Time: 1 hour

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:

1 cup purple seedless grapes
1 cup chopped pineapple
1/4 cup apple juice
2 kiwifruits, peeled and cut into ½-inch thick slices
1/4 cup nonfat plain yogurt
2 small bananas, cut into ½-inch thick slices
1 tablespoon orange juice
1/3 cup small strawberries
1/3 cup melon balls
1/3 cup blackberries

Directions: For the dip, in a small saucepan, bring the pineapple and apple juice to a boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Let stand about 25 minutes or until cool. Transfer the pineapple mixture to a blender or food processor. Add the yogurt and blend or process until smooth. If desired, cover and chill in the refrigerator before serving. Place the bananas in a small bowl. Drizzle with the orange juice, then gently toss until coated. Cut the kiwi slices into quarters. For the kebabs, thread the grapes, bananas, kiwi, strawberries, melon balls and blackberries onto 4-inch bamboo skewers. Serve with the dip.

Nutrition Facts Grape Kebabs
Serving Size 1 Kebab
Amount Per Serving
Calories 150 Calories from Fat 5

% Daily Value (DV)*

Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 36g 12%
Dietary Fiber 4g 16%
Sugars 25g

Protein 3g

Vitamin A 4%
Vitamin C 120%
Calcium 6%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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Melon Cooler Recipe

Preparation Time: 15 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:

2 cups melon, chopped (cantaloupe, honeydew or watermelon)
2 cups cold water

Directions: Place all ingredients in a blender container. Blend until smooth. Serve.

Nutrition Facts Melon Cooler
Serving Size 1/4 of recipe
Amount Per Serving
Calories 25 Calories from Fat 0

% Daily Value (DV)*

Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Sugars 6g

Protein 1g

Vitamin A 50%
Vitamin C 50%
Calcium 0%
Iron 0%

* Percent Daily Values are based on a 2,000 calorie diet.

• canteloupe soup recipes

Spinach Facts and Recipes

Spinach is a native plant of Persia and was introduced to China in the 7th century.

Spinach is a member of the goose-foot family and is closely related to beets and chard.

Spinach is of the highest quality when eaten fresh. It loses nutritional properties every day after picking. Refrigeration can slow the deterioration but even doing that does not prevent half of the major nutrients from being lost by the eighth day after harvest.

There are advantages to both cooking spinach and eating it raw. While cooking spinach reduces Vitamin C and folate levels, it boosts beta-carotein and lutein bioavailability at the same time. Lightly steaming spinach will help preserve nutrients. Best option is to maybe alternate both cooked and raw.

There are many different varieties of spinach, these are some of the main types:

Savoy (Dark green, crinkly and curly leaves. Commonly found in supermarkets.)

Flat/smooth leaf spinach (Most commonly used for canned and processed spinach products.)

Semi-savoy (Hybrid variety with slightly crinkled leaves. It has the same texture as savoy, but is esier to clean.)

Baby spinach leaves are soft and tender in texture and are flat, spade-shaped . Unlike mature spinach varieties that generally require blanching to mellow the bitter taste, baby spinach has a very clean and mild flavor. Unlike other spinach varieties baby spinach is not gritty or sandy and the stems do not need to be removed.

Spinach Recipes

Spinach And Pasta Salad Recipe

Ingredients
9 ounce package linguine
7 ounce package pesto with basil
5 cups shredded fresh spinach leaves
1 cup chopped fresh tomato
1 cup halved thinly sliced red onion
1/4 cup pine nuts toasted
3 tablespoons lemon juice
1/4 teaspoon salt

Directions
1.Cook linguine according to package directions then rinse and drain.
2.Combine pasta, spinach, tomato, onion and pine nuts in large bowl.
3.Combine pesto, lemon juice and salt in small bowl then add to pasta and toss well.
4.Serve immediately or refrigerate.

grouprecipes.com

Spinach and Cheese Recipe

Ingredients:
3 medium eggs, beaten.
20 oz of frozen chopped spinach.
4 oz of cheddar cheese, grated.
1 cup of cottage cheese.
¼ cup of butter, softened.
2 teaspoons of flour.
Salt and pepper.

Preparation Instructions:
Cook the spinach as directed on its packaging, then drain.
Mix the spinach, cottage cheese, cheddar, butter, eggs, flour, salt and pepper in a bowl and mix throughly.
Spoon into a greased baking dish and Bake at 350°F (175°C) for 50-60 minutes.

spinachrecipes.org

Spinach Dip Recipe

1 cup safflower mayonnaise
1 bunch freesh spinach, chopped
1 cup chopped green onion
1 cup plain non-fat yogurt
1 teaspoon fresh lemon juice
2-3 drops Tabasco auce
ground pepper to taste
1 cup chopped fresh parsley

Put mayonnaise in a blender; add spinach and green onion.
Blend for 2-3 minutes.
Spoon into medium size bowl; fold in the yogurt and remaining ingredients, except parsley.
Chill
Just before serving, add parsley.

cooks.com

• how many varieties of spinach

Persian Cucumber Recipes

Garlic Persian Cucumber Salad

8 ozs. Cucumber (1 large hothouse cucumber or 3 small Persian cucumbers)
1 tablespoon finely minced garlic
1/2 teaspoon salt
1 tablespoon sesame oil

Cut the Persian cucumbers into quarters lengthwise and slice off the center to remove the seeds. For large hothouse cucumbers you may want to further cut the quarters into eights lengthwise. Then cut into two-inch long pieces. Add the salt and garlic then mix well. Refrigerate the cucumbers for about 30 minutes.

When ready to serve drain the salt extracted juice from the cucumber pieces and arrange on a plate. Be sure to retain the garlic. Pour the sesame oil over the cucumber and serve chilled.

redcook.net

Persian Cucumber Salad with Mint and Feta Recipe

Ingredients

Persian cucumbers, about 5 inches long

1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or Japanese cucumbers, thinly sliced. You might also try it with English cucumbers.
1/4 red onion, thinly sliced and cut into 1-inch long segments
2 or 3 red radishes, thinly sliced
10 mint leaves, thinly sliced
White vinegar
Olive oil
1/4 pound feta cheese
Salt and freshly ground pepper

Method
In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.

simplyrecipes.com

Persian Cucumber Yogurt

Ingredients
1 (32 ounce) container plain yogurt
3 English cucumbers, peeled and cubed
1 clove garlic, minced
1 shallot, finely chopped
5 tablespoons dried dill weed
1 teaspoon salt
1 teaspoon pepper

Directions
1.In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.

allrecipes.com

For more information about Persian cucumbers and cucumbers in general
please visit our previous post here

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