Ruby Red Pomegranate…pt.1
In Season: Pomegranates begin to ripen in September and are available through January.
What to Look For: Choose deeply colored purplish-red pomegranates that feel heavy for their size. Avoid any fruit that is cracked or has soft spots.
How to Store: When kept in an airtight bag in the refrigerator, whole pomegranates will keep for a month or more. Pomegranate seeds should be refrigerated and used within a few days.
I love pomegranates, and fall is the season to take advantage of these ruby-red beauties.
Sauces, cakes, relishes, puddings and even cocktails; not only diverse but very delish!
I will focus on ways to get our kids to eat this lovely fruit that is so packed with nutrition. Although my girls love eating this fruit right on its own, I will share some ways to introduce them for the more finicky eaters. (we all know one)
- 4 ripe avocados
- 4 tbsp of honey
- 2 bananas (not too ripe)
- 2 tbsp of coco powder ( I actually use 1 tbsp coco powder, 1 tbsp carob powder)extra protein
- seeds of 1 pomegranate
- 1/4 cup of some milk of choice ( I like to use coconut or almond milk)
In a blender, process the bananas, avocados (peel and spoon out), honey, coco and your milk of choice (about 1/4 cup)
Once you get a well mixed smooth pudding, spoon into some ramekins in layers alternating with your pomegranate seeds.
Place into the fridge for 20mintues.
Try: You can add some plain yogurt in your ramekins before your pudding layers; makes for a great breakfast.
*******Stay tune; Pomegranate white chocolate blondies in the oven tonight for Ruby-Red Pomegranate Pt.2…