Enjoy using thanksgiving leftover turkey too!

The wonderful wonder fruit
There's no need to be intimidated by the versatile and tasty pomegranate

Source: http://www.edmontonsun.com/Lifestyle/Columnists/Szutarski_James/2007/11/21/4672389.html

By James Szutarski

It's that time of year again, folks. No, I am not talking about Christmas. I am talking about the wonder fruit, pomegranate.

The reason I call it a wonder fruit is that most people, even the most savvy shopper, are unaware of how to enjoy this almost fake-looking fruit.

Like most things of beauty comes a little intimidation, but no need to fear the pomegranate. The sooner you buy one, the sooner your family will reap the health benefits this unique fruit has to offer.

Not only are pomegranates great eaten fresh, but they can also be used in so many different dishes, everything from salads, meat sauces, desserts and healthy drinks.

Here is a simple method on how to prepare this fruit, as well as some great cooking tips and recipes for you to try.

* To get the freshest pomegranates, choose ones that are firm and heavy for their size with an even colour of shiny red. The shininess is caused by the wax coating added for shipping. It is harmless.

* To seed, slice off the flowery top and tail of the pomegranate. You will see visual lines going from the top to the bottom. Make a score mark. Then simply peel off the skin. Submerge in cold water to remove the white rind. Pull the sections apart, then gently remove the seeds. They should fall to the bottom. Remove the yellow membrane that holds the seeds together. Rinse the seeds well and enjoy.

* Pomegranates will last up to one week at room temperature or a couple of months in the refrigerator, depending on the freshness at the time of purchase.

* Pomegranates also freeze well. Just wash them and put into an air-tight freezer bag. You can also remove the seeds and freeze for up to a year for use when you need some to top your favourite salad.

* Remember, don't eat the pomegranate with your favourite shirt on. The juice will stain badly.

Outside of being a fun fruit to eat, these babies pack a nutritional punch.

Preliminary studies indicate that the juice of a pomegranate has almost three times the total antioxidant ability of green tea or red wine. So enjoy to your heart's content.

Here are a few great recipes for you to enjoy.

---

Leftover Chicken (or Turkey) and Pomegranate and Wildberry Salad
1 cup (250 ml) frozen berries, thawed
3 cups (750 ml) diced, cooked chicken breasts
1 cup (250 ml) sliced celery
1 cup (250 ml) diced apples
1/2 cup (125 ml) pomegranate seeds
1/2 cup (125 ml) candied walnuts
1 cup (250 ml) mayonnaise
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) apple juice

Toss the berries in a large bowl with the chicken, celery, apple, pomegranate seeds and candied walnuts. In a separate bowl combine the mayonnaise, sour cream and apple juice. Toss dressing with chicken mixture in the larger bowl. Garnish with additional pomegranate seeds and candied walnuts.

---

Pomegranate Mango Salsa
1 mango, peeled and diced small
1 1/2 bunches fresh chopped cilantro
1 1/2 bunches fresh chopped parsley
1 chopped red onion
1 pomegranate, seeds removed
6 tablespoons fresh lime juice 90 ml
Fresh grated lime peel from one lime
1 chopped jalapeno pepper
1 small diced tomato
1 small yellow bell pepper, diced small
2 tablespoons (30 ml) extra virgin olive oil
Fresh cracked pepper to taste

In a bowl toss all ingredients together. Season with salt and fresh cracked pepper to taste. Cover and refrigerate for at least 2 hours to allow the flavours to blend.

---

Pomegranate and Pineapple Muffins
1/2 cup (125 ml) applesauce (you can use margarine, but why not cut the fat!)
One cup (250 ml) sugar
2 eggs
1 cup (250 ml) pineapple tidbits
1/4 cup (60 ml) milk
2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) whole wheat flour
1 Tbsp. (15 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/2 tsp. (2 ml) salt
1/2 cup (125 ml) pomegranate seeds

In a bowl mix together the applesauce, sugar and eggs. Add the pineapple and milk. In a separate bowl mix together the flours, baking powder, baking soda and salt. Pour the dry ingredients into the wet ingredients and stir just to mix. Do not over mix. Add the pomegranate seeds and stir just to combine. Place muffin liners inside 12 muffin cups. Place the batter into the muffin cups and bake in a 400F (205C) oven for 18-24 minutes, until toothpick inserted comes out clean. Cool on baking racks.