Taking full advantage of the fruits of the season, this sweet, tangy, and tart salad makes an appealing side dish, adding diversity in flavor and texture. And, it's so easy to assemble. You'll quickly notice that with each bite of this zesty fruit mélange, plump, juice-filled pomegranate seeds release their rich, ambrosial juices, and deliver bracing sweetness with a pleasing crunch.
Removing the pomegranate seeds from a fresh pomegranate is easy.
Here's the handy technique:
- Place a colander into a very large bowl and fill the bowl with enough water to submerge a large pomegranate. A salad spinner is the perfect bowl.
- Put the pomegranate on a cutting board and cut the top off. Carefully, cut the pomegranate vertically into six sections.
- Working with one section at a time, lower it into the water. Turn the section so the seeds are facing downward. Use your fingers to release the seeds into the water.
- Most of the seeds will sink to the bottom, while the pith floats to the top for easy removal. Repeat the process with the other pomegranate sections. Then, simply lift the colander and shake off the excess water.
For convenience, remove the pomegranate seeds a day ahead, put them in a container, and refrigerate them until ready to use. To prevent the naturally bright colors of the pomegranate seeds and edamame from becoming muddy looking, assemble the salad an hour or two before serving, and the salad will look bright and cheery and very inviting.
WITH GINGER AND MINT
Yield: 6 servings
- 1 large pomegranate
2 sweet, crisp apples, unpeeled, chopped
8 ounces (226g) edamame, cooked and shelled
1 navel orange, peeled and chopped
3 tablespoons maple syrup
2 tablespoons freshly squeezed lemon juice
2 tablespoon pomegranate molasses
1 tablespoon balsamic vinegar
2 to 3 heaping teaspoons minced peeled fresh ginger
3/4 teaspoon salt
1 to 2 tablespoons minced fresh mint leaves
- Carefully following the handy directions in the headnote, remove the pomegranate seeds, drain them well and put them in a large bowl.
- Add the apples, edamame, orange, maple syrup, lemon juice, pomegranate molasses, balsamic vinegar, ginger, and salt and toss well to distribute the ingredients evenly.
- Add half the mint leaves and mix well. Garnish the top of the salad with the remaining mint leaves. Serve immediately or refrigerate. Serve the salad within 2 hours to preserve the bright colors.
