TORONTO, Oct. 23 /CNW/ - What makes the pomegranate so darn special that
the whole month of November is dedicated to promoting its virtues? There are
as many reasons as there are succulent little sacs of crimson juice in each
pomegranate fruit - taste, versatility and health benefits to name just a few.
Pomegranates generally make their seasonal debut late October and remain
prominent on supermarket shelves until late December.
Dress it in red
A unique blend of tart and sweet, pomegranates, can add shocks of vibrant
colour, taste and texture to your favourite salads, chicken or dessert dishes.
This holiday season, the brilliant red beads can help create a festive look,
perfect for entertaining. Use the whole fruit as accents in your table's
centerpiece against a backdrop of fresh evergreens.
Pomegranate Shrimp Sauté Salad
The holiday season doesn't need to mean rich, heavy meals that end in
fruit cake. Try a lighter look at the holidays with this scrumptious
pomegranate and shrimp salad that's as easy to prepare as it is sure to please
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 tablespoons whole coriander seeds
2 tablespoons ground cumin
Freshly ground black pepper
1 tablespoon black mustard seeds
2 medium shallots, minced
30 large shrimp (1-1/4 pounds), peeled and deveined
1/2 cup pomegranate juice
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/2 pound light-colored frisee (chicory), heavy stems removed,
leaf portion torn into 2-inch pieces (2 packed cups)
Seeds from 1/4 large or 1/2 small pomegranate
(about 2 tablespoons)
In a 12-inch skillet, combine 1 tablespoon sesame oil with vegetable oil,
coriander seeds, cumin, pepper and black mustard seeds. Place over medium
heat, and cook, stirring for 4 minutes.
Raise heat. Stir in the shrimp, and cook, turning and stirring, for
3 minutes, or until shrimp are opaque.
Reduce heat. Stir in the pomegranate juice, vinegar and salt. Cook,
stirring and scraping bottom of pan, for 1 minute. Stir in remaining sesame
Place 1/2 cup frisee on each plate. Top with shrimp, and drizzle sauce
around plate. Sprinkle with pomegranate seeds. Serves 4.(1)
Long revered for its medicinal values, the pomegranate lends its
refreshing taste to the martini, making the ruby cocktail a festive favourite
for the holidays. Move over eggnog. Helloooo Anti-Oxitini. Made with cranberry
juice and the award-winning Pearl Pomegranate Vodka, this sexy blend of winter
fruits offers a lighter taste, fewer calories and the self satisfaction of
knowing you're getting a disguised dose of antioxidants.
2 oz. Pearl(R) Pomegranate Vodka
1 oz. Triple Sec
1 oz. pomegranate or cranberry juice
Squeeze of fresh lime.
Shake well with ice and strain into a chilled martini glass. Garnish with
a lime twist and a few pomegranate beads.
Or try the easy Anti-Oxarita. Use a ready-to-drink margarita product such
as Salvador's Original Margarita, which already has the tequila in it. Fill a
star-shaped ice cube tray with pomegranate juice and freeze. Chill your
margarita with the frozen pomegranate stars and garnish with fresh pomegranate
How to open a pomegranate
The hardest thing about a pomegranate is opening it without making a
mess. The easiest way to mine the juicy jewels is to cut off the top part and
score the outside core with a knife. Then submerge the pomegranate under water
while gently pulling it apart. This will protect both the delicate arils of
juice as well as your clothes.
Enjoy fresh pomegranates during the holiday season, which is also when
they are in full season. You can also enjoy a selection of pomegranate juices
year round, as well as Pearl Pomegranate Vodka, which can be found in most
LCBO stores across Ontario.(2)
(1) Source: Pomegranates.org
(2) Hosts' note: Pearl Pomegranate Vodka (750 ml) retails for $28.75.
Additional cocktail recipes are available at www.pearlvodka.com.
Salvador's Original Margarita retails for $20.70 for a 1.75 Litre
bottle and can be found in the Party Zone of the LCBO (lcbo.com)
For further information:
For further information: Aline Bardakjian, (416) 508-7929; Karen
Petcoff, (416) 275-6844