"Wonderful" Pomegranate!

One of the first things I planted in our Borrego Springs garden was a pomegranate tree for our "middle" son, Donnie.  When he was young and I let him pick a treat at the grocery store, he would often choose a pomegranate.  Santa even put pomegranates in Donnie's Christmas stocking!

I knew we could grow one because our neighbors have a mature tree that hangs over the fence!  We "poached" a couple of their pomegranates when they were big and red a few months ago.  Fantastic!  (Thanks L. and B!). 

Pomegranates (Punica granatum) are grown in low-elevation deserts, do quite well in Borrego Springs and add year-round interest to the garden.  They are deciduous, like a full sunny location, and regular deep watering is necessary to produce healthy fruit.  The plant can easily be trained to a tree form or espaliered against a wall or fence.

Pomegranates have a shrubby growth form. This is because they produce many suckers from the root and crown area. To encourage a tree-like form, select one trunk and remove suckers on a regular basis.

In spring, there are large, bright red flowers that turn into ruby red fruit against the tree's bright green leaves.  In the fall, the leaves turn gold before dropping.   

Fruit is about the size of an apple, but pomegranates are actually berries that ripen between August and September. Inside the tough outer skin are seeds, each surrounded by a membrane that encloses a juicy pulp: this is the edible portion of the plant. The juice is somewhat tart, similar to cranberry juice. 

I purchased our Pomegranate at Lowe's in Palm Desert for less than $20.  It is a "Wonderful" variety, known to be the best fruiting variety.  

I'm sure you've heard the health benefit claims of pomegranate, so let's "eat up"!  There is no question it is a super-food, packed with antioxidants similar to blueberries and green tea.  There are also claims that it fights cancer, reduces cholesterol and eases arthritic pain.

Apple Salad with Maytag Blue Cheese and Pomegranate Vinaigrette

Salad*

• 6 crisp "eating" apples with skin, cut into 1/2 inch cubes
• 2 cups baby spinach
• 2 heads butter lettuce, torn into bite-size pieces
• 1 cup toasted coarse chopped walnuts
• 1/2 pound Maytag blue cheese crumbled
• Salt and pepper

Combine the apples, spinach, butter lettuce, walnuts and blue cheese in a large bowl. Add some of the vinaigrette, salt and pepper, then toss to coat.

*Optional - This salad is great with chicken.  Make it easy on yourself and use rotisserie chicken from your local grocery store.  Remember, the Borrego Springs Center Market rotisserie chicken is ready at 10:30 a.m.!

Pomegranate Vinaigrette

• 1/4 c pomegranate syrup (recipe below)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or agave syrup
• Salt/pepper
• 1 c good olive oil

Whisk together the pomegranate syrup, vinegar, mustard, honey (or agave) and salt/pepper in a medium bowl.  Whisk in the olive oil until emulsified.

Pomegranate Syrup

• 4 cups pomegranate juice
• 1/2 cup sugar
• 1 tablespoon freshly squeezed lemon juice

Place pomegranate juice, sugar and lemon juice in a saucepan on medium heat. Cook, stirring occasionally, until the sugar has completely dissolved, then reduce the heat to medium-low and cook until the mixture has reduced to 1 cup (approximately 60 minutes).

Finished when it is the consistency of a thick syrup.  Remove from the heat and cool in the saucepan. Transfer to a glass jar and cool completely before storing in the refrigerator (up to 6 months).