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Pomegranates

BY GAIL ZIMMERMAN

POMEGRANATES

T

he pomegranate is a fruit with a resplendent
history. Indeed, pomegranates seem to have
been around forever, and the Bible is replete
with pomegranate references — from allusions of love:
"Let us go early to the vineyards ... and if the pome-
granates are in bloom— there I will give you my love"
(Song of Songs 7.12) to symbols of ornament: "On the
capitals of both pillars ... were two hundred pomegran-
ates in rows all around (1 Kings 7:20) and imagery of
hope: the Promised Land to which Moses led his peo-
ple was said to be "a land with wheat and barley, vines
and fig trees, pomegranates, olive oil and honey"
(Deuteronomy 8:8).
So notes author and former New Yorker Ann
Kleinberg, an Israeli-based food columnist for the
Jerusalem Post who has written internationally about
Israeli food, in her book Pomegranates (Ten Speed Press; $14.95). Detailing the
importance of the pomegranate to various ancient cultures and in art, she also
explains that to this day "Jews honor the fruit by including it in the festive
meals associated with Rosh Hashanah, the Jewish New Year." Moreover, its
proven health benefits include significant evidence of antioxidant and
antiviral activity.
Pomegranates presents a collection of recipes from starters to desserts, all
made with the ruby-red fruit. Give one a try this High Holiday season. 0

Celebration Salad with
Pomegranate Poppy
Seed Dressing

(serves 6-8)

8 cups mixed salad greens

2 heads Belgian endive, trimmed and

Place the greens and endive in a large serv-
ing bowl and add the onion, avocado,
orange and grapefruit pieces, olives and 1/2
cup of the pomegranate seeds.
Add the poppy seeds to the vinaigrette,
shake well and dress the salad.
Toss gently and sprinkle the remaining
pomegranate seeds on top.

coarsely chopped

1 red onion, thinly sliced into half rounds

1 avocado, peeled and cubed

Basic Vinaigrette with
Pomegranate Juice
(makes about 3/4 cup)

2 cloves garlic, minced

1 1/2 teaspoons Dijon mustard

1/2 teaspoon salt

Pinch of freshly ground black pepper

Combine all the ingredients in a small bowl
and whisk well. Pour into a cruet or screw-
top jar. Shake again before dressing a
salad.

2 navel oranges, peeled and cut into bite-

sized pieces, membranes removed

1/4 cup pomegranate juice

1 red grapefruit, peeled and cut into bite-

(store bought is fine)

size pieces, membranes removed

3 tablespoons white wine vinegar

1 cup black olive rings

3 tablespoons extra-virgin olive oil

1 cup pomegranate seeds

2 tablespoons canola oil

2 tablespoons poppy seeds

1 tablespoon freshly squeezed lemon juice

1 cup Basic Vinaigrette with Pomegranate

4 teaspoons sugar

Juice (see next recipe)

JNPLATINUM • SEPT EMBER 2005

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