Jackson Free Press

This is a celebratory, enchanted time of year, and nothing conveys these gustatory emotions as happily as the appearance of pomegranates in markets across town. The pomegranate is in season from September through February, and its fruit is a beautiful, ruby-like addition to many recipes. While its bottled juice is available year round, now is the time to experiment with adding the whole little seeds to garnish cocktails and allow them to star in savory dishes and desserts.

The dramatic pomegranate is steeped in mythological lore. It's part of the explanation for the change of seasons in Greek mythology, which Persephone's myth explains. Adam may have given Eve the fruit in the story of the Garden of Eden. It is also a symbol of prosperity and abundance in many countries.

Containing a plethora of health benefits, pomegranates contain more antioxidants than foods and drinks such as red wine, green tea, blueberries and cranberries. Antioxidants are essential for healthy skin, vision and the body's immune system. They also help protect against heart disease, stroke and cancer. This nutrient-dense food is a delicious way to take advantage of this natural protection.

A daunting tasks can be removing the seeds from the fruit, but it is actually easy with a few simple steps.

Using a sharp paring knife, remove the stem end in a shallow circular shape, taking care not to puncture the seeds. At this point, six definite sections should be apparent. If not, simply use the six ridges around the skin as a guide. Using a knife, carefully slit down the length of the fruit, scoring all sections between seeds. Hold onto the fruit with both hands, gently move it back and forth and pull it apart into distinct sections. Discard the pith and, bending the skin backwards, remove the seeds gently with your fingertips.

Sprinkle the seeds in your morning cereal or yogurt, or use generously in salads, soups or dips. I particularly like them in guacamole at this time of year. Add them to a cosmopolitan or pomegranate martini and enjoy the decadent aesthetic of having tiny gems in your beverage.

This elegant dessert has a bright, lively taste, but take caution. Pomegranate juice will stain everything from fabric to your hands. Rubber gloves are a must.

Marinated Pomegranates

Ingredients

Seeds from three medium-sized pomegranates

1 lemon, juiced

6 tablespoons sugar

6 tablespoons orange liqueur

Directions

Combine all ingredients, mixing gently. Refrigerate for at least one hour. Serve as is or top with whipped heavy cream or use as a topping for vanilla ice cream.

Serves six to eight.