In The Kitchen
- That One Cupcake Place
- Summertime Melons
- Fish Oils
- Father's Day Ideas
- Kick off to Dairy Month
- Watermelon Keg
- Build a Better Burger
- Caesar Salad
- Steel Cut Oats
- Family Dinners
- Tailgate with Pork
- Plate Size
- Pizza Night
- Halloween Fun
- Pumpkin Fun
- Popcorn: A PoppinÃ¢Â€Â™ Good Snack
- More Fruits and Veggies Please
- Thanksgiving Preparations
- Hectic Holiday Snacking
- Holiday Brunch
- Festive & Flavorful Holiday Appetizers
- Stuff Your Stockings in Good Taste
- Ringing in the New Year
- Live Healthy America in Iowa!
- Blue Zones: Power 9 Principles
- Foods and Drinks to Rev You Up
- Step Up Your Game with Super Edible Bowls
- Frozen Fruits and Vegetables
- Lean Beef to Lower Cholesterol?
- Tropical Fruits
- Reduce Your Sodium
- Carrots Cousin
- It's 5 o'clock...what's for dinner?
- "Munch Madness"
- Easter Brunch
- April Food's Day
- NUTritional Snacks
- Around the World in the Aisles
- Seafood Sensations
- Mother's Day Delights
Updated: Friday, May 10 2013, 09:23 AM CDT
Pomegranates are only
available this time of year and can add fun and nutrition to your snacks or
meals this December. Each ½ cup of seeds, called arils, contains 100 calories
and is a great source of potassium and fiber.
It also provides some Vitamin C, calcium and iron.
fruit that is heavy for its size. Fruit should be shiny & firm. California
pomegranates are available November through January. Store whole fruit in
refrigerator crisper drawer for up to three months. Once seeds are removed,
refrigerate and use within a week or freeze in an air-tight container.
The challenging part of eating a pomegranate
is removing the seeds! The California pomegranate growers offer this six step
method for removing seeds:
Cut off crown end of pomegranate.
Lightly score rind in several places.
Immerse fruit in a bowl of water and
soak for 5 minutes.
Hold fruit under water and break
sections apart, separating seeds from membrane. Seeds will sink while rind and
Skim off and discard membranes and
Pour seeds into colander and pat dry.
Enjoy the arils as they are or in the
following recipes. Arils can also be
frozen for a later use.