Type what you have

Ingredients

• ✓ pomegranate
• yogurt
• guava juice
• tropical fruit medley

Instructions

1. 1 Place pomegranate seeds into the bowl of an electric blender. Add yogurt and blend for a few seconds. Add the guava juice; blend for 2 to 3 minutes. Add the frozen fruit a little bit at a time and process until fully blended.

By deltak

Ingredients

• ✓ pomegranate
• sugar
• lemon juice
• egg white
• heavy cream

Instructions

1. 1 Score pomegranate rinds lengthwise and crosswise with a knife. Carefully crack open with the knife. Break flesh into quarters with your hands, using scored lines as a guide. Hold each quarter over a large bowl and whack firmly with a wooden spoon to release seeds.
2. 2 Mash seeds in the bowl with a potato masher to release some juice. Add sugar and lemon juice; continue mashing to release more juice.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Mash into the pomegranate mixture in the bowl.
4. 4 Beat cream in a chilled glass or metal bowl with an electric mixer until thick. Mash into the pomegranate mixture, popping seeds to reach desired consistency.
5. 5 Pour mixture into freezer-safe containers. Freeze until firm, about 2 hours.

By Julia

Ingredients

• ✓ pomegranate
• spinach
• arugula
• red onion
• mandarin orange

Instructions

1. 1 Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

By Shay

Ingredients

• ✓ pomegranate
• pomegranate juice
• soy sauce
• garlic
• salmon
• olive oil

Instructions

1. 1 Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
2. 2 Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

By Fabrizio Patano

Ingredients

• ✓ pomegranate
• olive oil
• shallot
• lime juice
• salt
• pepper
• cilantro

Instructions

1. 1 Juice the pomegranates retaining the seeds and juice.
2. 2 Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
3. 3 Serve at room temperature.

By Ruth Levene

Ingredients

• ✓ pomegranate
• rolled oat
• almond
• cinnamon
• cocoa powder
• salt
• brown sugar
• dried fruit
• cranberry
• cherry
• blueberry
• maple syrup
• vanilla extract
• dark chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
2. 2 Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
3. 3 Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
4. 4 Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
5. 5 Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.

By szslone

Ingredients

• ✓ pomegranate
• cranberry
• sugar
• orange juice
• orange zest
• clove
• cinnamon stick

Instructions

1. 1 Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
2. 2 Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

By Alice C

Ingredients

• ✓ pomegranate
• pear
• lemon juice
• brown sugar
• cinnamon
• nutmeg
• almond
• mint leaf

Instructions

1. 1 Combine pears and pomegranate seeds in a bowl; toss with lemon juice to coat. Combine brown sugar, cinnamon, and nutmeg in a small bowl; stir into fruit. Cover and refrigerate to blend flavors before serving, at least 1 hour.
2. 2 Garnish servings with a sprinkling of chopped almonds and a mint sprig.

By misslisa

Ingredients

• ✓ pomegranate
• yogurt
• white sugar
• salt
• cumin
• black pepper
• red chile pepper
• mint

Instructions

1. 1 Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.

By Raysa

Ingredients

• ✓ pomegranate
• apple
• brown sugar
• cinnamon
• nutmeg
• rolled oat
• all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
2. 2 In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
3. 3 Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.

By BRENOLA

Ingredients

• ✓ pomegranate
• pork shoulder roast
• garlic
• kosher salt
• black pepper
• water
• balsamic vinegar
• turbinado sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt, and pepper. Place in a roasting pan.
2. 2 Bake the roast for 1 hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
3. 3 Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar, and cinnamon.
4. 4 After the roast has been in the oven for 45 minutes, baste it with pomegranate sauce, using a brush to apply it to the top and sides. Continue to roast the pork, basting every 10 minutes, until the internal temperature has reached 180 degrees F (80 degrees C), about 30 minutes. Remove from the oven, tent with foil, and allow to rest for 20 minutes before carving and serving.

By The Magpie

Ingredients

• ✓ pomegranate
• fuyu persimmon
• orange
• grapefruit
• orange blossom water
• confectioners' sugar
• heavy cream
• coconut oil
• sea salt
• egg yolk
• white sugar
• lemon
• white vinegar
• orange blossom water
• cornstarch
• sugar
• white sugar
• egg white

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
2. 2 Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
3. 3 Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
4. 4 Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
5. 5 Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
6. 6 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
7. 7 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
8. 8 Turn off oven and keep meringues inside until completely dry, about 1 hour.
9. 9 Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
10. 10 Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

By LauraF

Ingredients

• ✓ pomegranate
• water
• quinoa
• vegetable bouillon
• broccoli
• red onion
• brazil nut
• olive oil
• balsamic vinegar
• honey
• salt
• black pepper

Instructions

1. 1 Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
2. 2 Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
3. 3 Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

By Allrecipes Member