Whats in Season: November
Pomegranates
How to choose: Grab them while you can; pomegranates’
peak season lasts only a few weeks. Picked ripe, the glossy red
rind should be tight, smooth, and unbruised. Refrigerate after
cutting.
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Preparation tips: To avoid stains, submerge in water before slicing. Bend back sections to remove the brilliant, tart-sweet seeds. Toss whole seeds into rice pilaf with shelled edamame, green onions, and pine nuts; or mix seeds with orange sections and juice, fresh ginger, walnuts, and honey for a festive relish. Pure pomegranate juice, great for sauces, is now available year-round.
Health benefits: Considered a fruit of the gods, pomegranates exert enormous antioxidant power; research indicates the juice may even reduce arterial plaque formation.
Fall Fruit
Salad
(Serves 6)
3 medium star fruit, sliced 1/4- to 1/8-inch thick
4 medium Mandarin oranges, peeled and sectioned
3 kiwifruit, peeled and sliced
1/4 cup pomegranate seeds
Agave-Lime Dressing
1/4 cup lime juice
1/4 cup light agave nectar (or honey)
1/2 teaspoon ground cinnamon
1. Combine dressing ingredients in a tightly covered container and shake.
2. Mix star fruit, Mandarin oranges, and kiwi. Toss with dressing. Sprinkle with pomegranate seeds.
| Nutrition Facts Per Serving: |
| Calories: 96 calories |
| % fat calories: 5 |
| Fat: 1g |
| Saturated Fat: 0g |
| Cholesterol: 0mg |
| Protein: 1g |
| Carbohydrate: 24g |
| Fiber: 3g |
| Sodium: 4mg |
Recipe provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.
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