“May our merits increase like the seeds of the pomegranate.” We attach significance to the foods we eat throughout the year, and especially on Rosh Hashanah, through the simanim. But the pomegranate is actually a jewel in our kitchens 365 days a year. Here’s how.
Sunsational The strong antioxidant and antiinfl ammatory properties of a pomegranate can help protect skin against sun damage.
Plenty of Poms There are over 760 varieties of pomegranates.
Moving Right Along Pomegranates can help reduce severe arthritis and joint infl ammation.
Mango Salad Recipe by Brynie Greisman
This colorful and refreshing salad is guaranteed to be a winner on any table. You’ll be left with an empty bowl time and time again! And you’ll be pleasantly surprised to note that there’s no oil in the dressing.
- • 1 8-oz (425-g) bag shredded lettuce
- 1 medium-sized mango, cut up (if unavailable, you can sub canned peaches, drained)
- handful of strawberries, sliced (optional)
- handful of pomegranate arils • ½ cup candied almonds or pecans, chopped
- 2 Tbsp each fresh lemon juice, vinegar, and (cane) sugar
Empty the bag of lettuce directly into a large salad bowl. Arrange mango pieces and strawberry slices artfully over the top. Sprinkle with pomegranate arils. Top with almonds or pecans. Combine dressing ingredients in a small bowl. Pour dressing over salad and mix right before serving, but fi rst let everyone see how beautiful and appetizing the salad looks. Once it’s mixed, it tastes delicious, but doesn’t look as exotic. TIP: To add piquant fl avor, add a very small amount of diced red onion. It balances out the sweetness of the salad. Also, you can sub honey for the sugar in the dressing.
Chunky Pomegranate Ice Cream
Recipe by Estee Kafra
I’ve been making this ice cream for years. One year I added pomegranate arils before Rosh Hashanah and everybody loved it. I often add chopped-up pieces of 72% chocolate chunks as well. Enjoy!
- 2 8-oz (425-g) containers pareve whipping cream
- 3 egg yolks
- 1 cup confectioners’ sugar
- 3⁄4 cup soy milk
- less than 3⁄4 cup maple syrup
- 2 tsp vanilla sugar
- 1⁄2 cup pomegranate arils
- 1⁄2 cup pistachio nuts, shelled
- 1⁄2 cup pomegranate juice (optional for a pinky color, or you can add just to half the batch for two di_ erent colors)
In an electric mixer, beat the whipping cream until it doubles in volume. Add yolks, sugar, soy milk, maple syrup, and vanilla sugar. Blend until smooth and creamy. Stir in pomegranate arils and pistachio nuts by hand, folding them into the batter. Place in a 9×13-inch (20×30-cm) pan and freeze. TIP: Freeze ice cream in a medium-size Bundt pan and slice as a cake. It makes a beautiful dessert!
Recipe by Naomi Nachman
Originally published in Perfect Flavors and reprinted with permission by ArtScroll/Mesorah Publications
This is the perfect Rosh Hashanah dish. It’s a great alternative to rice, and always a smashing hit with guests!
- 2 Tbsp canola oil
- 4 leeks, white and light green parts only, sliced
- 2 tsp salt, divided
- 2 cups farro, prepared according to pkg directions
- 1 tsp turmeric
- 1⁄2 cup chopped fresh parsley
- 1 cup pomegranate arils
Heat oil in a medium frying pan over medium heat. Add leeks and sauté for 2 minutes, then add 1 tsp salt. Sauté for a few minutes until leeks are soft. Add cooked farro, turmeric, and remaining salt. Sauté for a few minutes. Remove from heat. Add fresh parsley and pomegranate seeds. Stir to combine. Serve warm.
(Originally featured in FamilyTable, Issue 661)