Pomegranate is one of the messiest fruits in the world! The ruby red juice stains anything and everything it comes in contact with.
Mom used to make all of us wear our rattiest, nastiest shirts when we had pomegranates because after eating, we’d just throw our shirts away. A few times when we didn’t have an old shirt to spare so we donned those silly lobster bibs that we grabbed from a restaurant.
But there is a MUCH easier way to open a pomegranate with zero squiring mess. Really, there is! I was recently on both CBS and ABC in the Tampa, Florida area demonstrating the trick to opening and extracting the jewels without having to repaint your walls red…come see the video and 2 recipes – (video starts automatically after the jump)
4 ounces ounces thinly sliced prosciutto
1 cup walnut halves
1/4 cup brown sugar
4 handfuls of baby greens
4 ounces gorgonzola cheese
1/2 cup pomegranate seeds
Store-bought pomegranate salad dressing
Place the prosciutto slices on a baking sheet and broil for 3-4 minutes until crisp. Heat a nonstick frying pan over medium heat. Add the walnut halves and toast the walnuts for 1-2 minutes. Sprinkle the brown sugar and salt on top and stir. The brown sugar will begin to melt and the walnuts will get a bit sticky. Once the brown sugar has all melted, remove from heat and place the walnuts on a plate to cool.
Assemble salad with baby greens, gorgonzola cheese, pomegranate seeds, walnuts and the crispy prosciutto. Toss with the pomegranate dressing.
Here’s my latest obession – Pama Pomegranate Liqueur – it’s the absolute perfect sweet/tart taste and made from all natural pomegranate juice. I use it to deglaze my pan in place of wine when cooking chicken or pork chops.
photos courtesy of Pama Liqueur
2 ounces Pama pomegranate liqueur
club soda (or ginger ale)
lime wedge or lemon peel spiral for garnish