Insalata di Melograno (Pomegranate Salad)
Pomegranates are a delicious fruit, but removing the seeds (also known as arils) can be a nightmare! I tried tapping, hitting, rolling, picking them out one by one, but nothing worked; every time I tried I was left with an incredible mess and no desire to eat the fruit of my labor….until I found my way and never looked back.
Cut off the crown with a sharp knife, score the pomegranate in quarters, and gently break apart. Fill a large bowl with cool water. Place the quarters in the water and slowly peel away the skin and discard. Separate the membrane from the seeds, as you work you notice the seeds will sink to the bottom of the bowl and the membrane will float to the top. Discard the membrane and drain the water, rinse few times to get it all separated and let it drain in a colander for about 10 minutes.
Ingredients for 4 Servings:
2 cups each baby spinach and arugula washed and dried
1 pomegranate seeded
1 fennels cut into thin slices
½ cup walnuts
1 pear peeled and cut into cubes
Extra virgin olive oil to taste
Balsamic vinegar to taste
Sea salt to taste
In a large serving bowl combine the baby spinach, arugula, fennels, pears and walnuts. Season with olive oil, balsamic vinegar and sea salt; toss well. Add the pomegranate seeds. Adjust the seasoning if needed and serve.
Pomegranates originated in Persia and are one of the oldest known fruits. They have been found in Egyptian tombs and in artifacts of many cultures and religions as the symbols of fertility and health. Pomegranates or Punica granatum are full of nutrients, high in potassium, vitamin C, antioxidants and are a great source of fiber.