The Pomegranate Council, founded in 1997 to promote the California pomegranate industry, said the state’s pomegranate season is officially underway. Harvested October through January, the council said the season is short but aligns perfectly with the holidays and pomegranates offer a pop of color, flavor and nutrition in holiday recipes.
Pomegranate Council partnered with Tara “Teaspoon” Bench, a former food editor of Martha Stewart Living, to offer tips to incorporate pomegranates at the holidays, according to a news release.
Pomegranate pieces, arils and a homemade compote are can be added to cheese boards this holiday season.
“From a gorgeous cheese platter to a holiday ham, the pomegranate’s bright, juicy, red arils elevate any dish,” Bench said. “Not to mention, they make a fabulous centerpiece.”
Pomegranate arils or juice made from the arils also make for a show-stopping ingredient in cocktails, salads, dips, sides, entrees, desserts and more, the release said. Adding sweetness, juiciness and crunch, the pomegranate possibilities are many, Bench said.
“Pomegranates are the quintessential food gift,” she said. “Deliver whole pomegranates to neighbors or make my Pomegranate Crunchy Clusters, a delicious mix of chocolate, coconut, granola and pomegranates.”
The Pomegranate Council also said pomegranates boast vitamin C to polyphenols and potassium for added health benefits.
