½ûÂþÌìÌÃ

Pomegranates are meant to be packed full of vitamins and anti-oxidants. Making fruit juice out of them would be a real labour of love methinks. Rather take up spoonsful of the seeds and suck off the pulp - messy and more fun.

I have actually seen a few recipes about for pomegranates. Will have to go through my books again - I distinctly remember one where it was used in place of cranberry as a sauce/dressing for pork.

You can use them in a baby spinach salad. So baby spinach, pommigranit, some pinenuts if you wish, or wallnuts, thin parmesan slices, all dressed with olive oil, lemon juice and salt. lovely.

or you can make coconut cream tarts and psrinkle the pommigranit over them.

but they are lovely just eaten as fruit too!

I believe you can make pommigranit jelly, But I have nevr tried.

Paola

Yes Sano, cut one open for breakfast after I did this post and thought...that looks fun if you have about 6 hours to spare !!!! :rolleyes:

Like the other recipes tho', especially the salad with pine nuts....what did you do with all your pine nuts in the end ? :eek:

[QUOTE=alex and lyn]Yes Sano, cut one open for breakfast after I did this post and thought...that looks fun if you have about 6 hours to spare !!!! :rolleyes:

Like the other recipes tho', especially the salad with pine nuts....what did you do with all your pine nuts in the end ? :eek:[/QUOTE]

I ended up posting the bulk of the pine nuts to a friend in the UK who was better able to utilise them before they went rancid.

I have kept some aside to try the pine nut tart and for use in salads and pesto.

It's always good news when you can have something that tastes good that's also good for you!

Pomegranate Seed Oil Causes Breast Cancer Cells to Self-Destruct

[url]http://www.ats.org/news.php?id=32[/url]

White and Dark Chocolate Mousse with Pomegranate

Ingredients
200g white chocolate
200g dark chocolate, (70% cocoa solids)
8 eggs, separated
pinches Salt
3-4 tbsp orange liqueur
200ml double cream
50g caster sugar
1 large pomegranate

Method
1. Make the two mousses separately. Gently melt the chocolate in separate bowls in the microwave or in bowls over pans of gently simmering water.

2. Whisk up the egg whites with a pinch of salt until they are stiff.

3. Mix the yolks with the liqueur.

4. Whip the cream and sugar together until thick.

5. Fold half of the cream into half of the whipped egg whites. Mix half of the egg yolk mixture into the white chocolate. It will start to harden straight away, so immediately fold in the cream and egg white mixture until the chocolate is fully incorporated. Repeat with the dark chocolate and the remaining egg mixtures and cream.

6. Half fill 8 coffee cups with white chocolate mousse. Sprinkle pomegranate seeds on top, then pour in the dark chocolate mousse.

7. Scatter some dark chocolate shavings over the top off the mousse and decorate with a few extra pomegranate seeds.

8. Refrigerate for 2-3 hours.

That recipe sounds wonderful! I've a lot of people coming to dinner this weekend and will make it. Anyway its a good excuse to buy a bottle of liqueur!!