The last swap included some pomegranates. Here’s how to handle them, plus a nice recipe.

Preparing Pomegranates:

Some pomegranites & lemons from the Swap on 24th April

To free the arils (seed sacs), score 1 fresh pomegranate (POM) and place in a bowl of water. Break open the POM underwater—the arils will sink to the bottom of the bowl and the membrane will float to the top. Lift out the membrane then strain, putting the arils in a separate bowl. Avoid eating the white membrane or pith as it is very bitter.

French Green Beans with POM, Goat Cheese & Almonds Serves 6 as side
1/3 cup (3–4 heaped tablespoons) arils from 1 large pomegranate
2 tablespoons (30 ml) olive oil
600 g  fresh green beans, trimmed and cut diagonally
1 teaspoon lemon or orange zest
1/2 cup (50 g) slivered or flaked almonds
freshly ground black pepper to taste, salt to taste (optional)
juice from 1 large pomegranate or 1/3 cup (80 ml) 100% POM pomegranate juice
115 g (4 ounces) goat cheese, sliced

Place oil in a wok. Add the beans and stir-fry with the lemon zest for 6 minutes. Add the almonds and stir-fry for 1–2 minutes or until beans are crisp-tender. Remove from heat. Season to taste with salt and pepper.  Toss beans with reserved pomegranate arils and pomegranate juice; turn onto a serving platter. Arrange goat cheese over top.

From Sue Murray-Jones


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