Pomegranate Apple Relish is made with three simple ingredients, but it’s a feast for the eyes. We taste with our eyes as well as our tongues. Color and shape play an important part of our relationship with good food. If it smells great but looks like a HOT MESS, we aren’t as enthusiastic to dig right in. Case in point: no one is posting bowl of plain oatmeal on Instagram. However, the bowl enhanced with fruit, seeds, nuts, or edible flowers gets 5 stars!
What we’re doing at K2.0 is as simple as it gets. We make GOOD, organic food, with love and care, stay within our stats, and try our best to make it LOOK as good as it tastes.
Why Pomegranate Apple Relish?
We love fruit with our fish. The tastes are bright and fresh. Pomegranate arils (the little seeds packed in a pocket of juice) are beneficial for us in so many ways, and are widely available. They can be purchased in little cups, already seeded, but I always wonder low long those little cups have been around. One of our premises here at K2.0 is to always be in touch with the real food, at it’s source, so buying fresh pomegranates is our goal. When choosing them at the market, the fruit should be heavy and the skin should be firm. It’s perfectly fine for the fruit to have small scratches on it’s surface.
How on earth do you get the arils out?
It’s actually pretty easy. Score the middle (think Equator) of the fruit with a paring knife. Twist the top and bottom “hemispheres” with your hands in opposite directions, so the fruit essentially tears in half. (Don’t attempt to cut the fruit in half with a large knife, as all the arils that meet that knife blade will be split in two.) Then hold the halved fruit upside down, and whack the back of it with a wooden spoon. It works, but it’s not as efficient as the 2nd way, below.
Submerge the halved fruit in a container of water, and letting the arils float to the bottom of the bowl. As a bonus, the whitish membrane will float, so it’s easy to extract. Collect them with a slotted spoon or a small sieve.
Here is a great video that shows both methods. We favor the water method, but for Pete’s sake, put the bowl in the sink when you do this, so the water doesn’t go everywhere. The guy in this video makes me crazy, as he does it on the counter.
Why are pomegranates good for us?
Pomegranates are rich in vitamin C, potassium, and fiber. The majority of that fiber is found in the white seeds hiding beneath the pockets of juice. It contains 48 percent of the recommended daily vitamin C intake, important for a variety of health functions. Pomegranate seeds contain a high number of antioxidants, which help protect the body against inflammation and free radical damage. Pomegranate arils can be added to salads, oatmeal, yogurt, or anything!
Here’s a great tip!
Spread the arils on a small sheet pan lined with parchment and freeze for about 2 hours. Then transfer the arils to a container, and they’ll be ready when you are! They only take a few minutes to thaw in lukewarm water. We usually prepare about a half dozen pomegranates at a time, then store the frozen arils.
Play with the recipe below. Add a 3rd fruit. Add some seasoning like chili powder or smoked paprika. Add a tiny amount of subtle sweetener like raw honey or agave nectar. Or add some herbs, like chopped fresh rosemary or minced parsley. There’s no light bulb recipe moment here. This post is really only meant to inspire you to taste with your eyes and think outside the box. If it’s in the fridge/freezer, it can be on your plate!
Pomegranate Apple Relish
- 2 medium pomegranates
- 2 medium apples, granny smith
- 1 medium lime juiced
- Score the skin of the pomegranate in a circular manner at it’s “equator,” with a paring knife, being careful to only cut the skin, not the inside arils.
- Twist the top and bottom halves of the fruit in opposite directions, over a bowl, to catch the juice and any arils that fall out.
- Fill a large bowl with lukewarm water and place in the bottom of the sink. Submerge one half of the pomegranate and work the seeds with your fingers, pulling gently on the membrane to release the seeds. They will fall to the bottom of the bowl. Continue with the other half, until all arils are removed. Discard the membrane and skin, and pour the seeds and water through a sieve. Rest the seeds on a dish towel to remove the remainer of water from their surface. Then place in a medium bowl.
- Wash and then chop the apples into small pieces and add to the bowl with the pomegranates.
- Squeeze the lime and add to the mixture. Stir well.
- At this point, the relish can stand on it’s own, but the following can be added for extra flavor: 1/8 tsp. chili powder, or 1/2 tsp. raw honey, or 1 Tbsp. minced parsley, or any other herb or spice that you think would add to the depth of the relish.
A special friend loves to make pomegranate reduction (the same way we did a balsamic reduction) and serve with tomatoes/mozzarella, and we love to serve it with goat cheese and herbs and homemade crackers!