Pomegranate’s are very good for you!
The name pomegranate derives from Middle French, pomme garnete, literally “seeded apple”; it is sometimes referred to as Chinese apple. The pomegranate’s botanical name, Punica Granatum, translates as “Apple with many seeds.”
Did you know all that?
Now is the perfect time to buy Pomegranate’s in the grocery store . . . They are big, sweet & juicy.
This just happens to be my favorite person’s favorite Salad.
This Salad is crunchy goodness, and other than the Whipped Cream . . . it’s good for you! It’s so simple to make and Delicious. Seeding the Pomegranates is a tad messy, but not hard at all.
CUT OFF THE CROWN, THEN CUT THE POMEGRANATE INTO SECTIONS.
*Don’t cut all the way through, just score it through the Red skin, and break it open.
PLACE THE SECTIONS IN A BOWL OF WATER, THEN ROLL OUT THE ARILS (JUICE SACS) WITH YOUR FINGERS. DISCARD EVERYTHING ELSE.
*When you do this in water, the fruit settles to the bottom, and the white pieces will float to the top.
STRAIN OUT THE WATER. THEN EAT THE YUMMY FRUIT WHOLE, SEEDS AND ALL.
Once you have the Pomegranates ready . . . put them in the fridge while you cut up the apples.
I like to use Granny Smith, Red Delicious and Pink Lady Apples with skins left on.
You can use Sliced or slithered Almonds and Regular or Golden Raisins.
*We like the Golden Raisins in this Salad.
I can’t give you exact amounts, but 2 large pomegranate’s and 4 large chopped Apples, 1 cup sliced Almonds, 1 cup Golden Raisins will make a salad for about 6-8 people.
I Whip about 1 to 1 1/2 cups of Cream for the fruit. Make sure that you sweeten the Cream with either granulated Sugar or Confectioners Sugar.
*I like Confectioners Sugar for this Salad, because it holds up longer!
Whip the Cream until nice & stiff, then Fold it into the fruit mixture.
Cover & Refrigerate until ready to serve.
*This Salad is best made the day you plan to eat it.
We have this Every Thanksgiving Dinner & in between!
So Easy & So Delicious!