RECIPES

Appetizers
Pomegranate & Shrimp Guacamole
Pomegranate Guacamole
Pomegranate Yogurt Dip
Sticky Red Wings
California Stuffed Chilies

click photo to enlarge

Pomegranate & Shrimp Guacamole

1 pound shrimp, cubed
4 medium avocados
1 (5.3 ounce) bowl pomegranate arils

1/4 teaspoon garlic powder

4-6 drops Tabasco Sauce
1/4 teaspoon season salt
Salt and pepper

Smash/puree avocados, add garlic powder, season salt, Tabasco Sauce, salt and pepper to taste. Mix in 2/3 of the pomegranate arils and 2/3 of the cubed Shrimp. Top with remaining shrimp and arils.  Serve with fresh tortilla chips.


click photo to enlarge

Pomegranate Guacamole

2 large ripe avocados
1/2 large onion, grated
2 garlic cloves, chopped
2 fresh chilies, serranos, seeded
2 tablespoons fresh coriander leaves
1 freshly squeezed lime

1/2 teaspoon salt

1 tablespoon pomegranate juice
3 tablespoons pomegranate seeds

Finely chop the onion, garlic, chilies serranos, and coriander leaves. Place in bowl and add lime juiceand salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips. Serves 6.


click photo to enlarge

Pomegranate Yogurt Dip

1 large pomegranate
2 cups chilled plain yogurt
2 scallions, finely chopped
1/4 cup pomegranate juice
1/4 cup fresh cilantro, finely chopped
1/4 teaspoon salt

Fresh mint sprigs

Separate seeds from the pomegranate. In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate seeds. Place in serving bowl and garnish with mint and seeds. Chill for 30 minutes. Makes 2 cups.

Sticky Red Wings

3 pounds chicken wings
1/2 teaspoon salad oil
2 teaspoons minced garlic
3 tablespoons minced fresh jalapeno chilies
1 cup pomegranate juice
1 cup cranberry juice

1/3 cup sugar

2 tablespoons cider vinegar
3 tablespoons pomegranate seeds
Salt

Rinse wings, drain and cut apart at the joints. Place in a single layer in 10 X 15 inch nonstick pan. Bake in a 400 degree oven until brown and crisp, about 1 hour, turning pieces occasionally.

In a medium nonstick frying pan over high heat, stir oil, garlic, and chilies for 2-3 minutes. Add pomegranate juice, cranberry juice, sugar, and vinegar. Stir until sugar dissolves, bring to boil. Boil until reduced to 2/3 cup: about 15 minutes.

Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces. Bake until sauce thickens and sticks to wings about 12 minutes, turning often.

Print Recipe  |  Top of Page
Recipe provided by Pomegranate Council.
All Rights Reserved.

California Stuffed Chilies

4 fresh poblano chilies
4 tablespoons orange juice
1/4 cup lime juice
1 firm-ripe avocado
1 to 2 teapoons minced fresh jalapeno chili
1/3 cup chopped green onions

1/3 cup chopped fresh cilantro

1 cup pomegranate seeds
1/4 cup crumbled cotija or feta cheese
Salt

In a 10 X 15 inch pan, broil poblano chilies 4-6 inches from heat, turning as needed, until skins blister and blacken, about 15-20 minutes.

When chilies cool, gently pull off and discard skin. Cut a lengthwise slit through one side of each chili. Gently scoop out and discard seeds and veins, leaving stems on. In a bowl, mix orange juice and lime juice. Peel and pit avocado, cut into 1/4 inch chunks and add to bowl. Add jalapeno chili, green onions, cilantro and pomegranate seeds. Stir gently. Add salt to taste.

Lay chilies on plates, slit side up. Spoon equal amounts of salad into each chili. Sprinkle crumbled cheese evenly over top.

Print Recipe  |  Top of Page
Recipe provided by Pomegranate Council.
All Rights Reserved.




Pome-Growing  |  Whole Pomegranates  |  Packaged Arils  |  Recipes  |  Health Highlights  |  Contact

  
(c) 2012 FreshArils.com