Pomegranate-Glazed Turkey

I think I'm in love.

Yes, I know I'm already married, but that doesn't mean I can't try out new flavors, does it?

Get your mind out of the gutter...I'm talking about fruits here! :)

I have discovered the perfect explosion of tangy & sweet in Pomegranates. Have you ever had one? I must admit, when I saw them at my local grocer the other day, I was weary. What an odd looking fruit it is; albeit very pretty in color and attractive in a fall fruit bowl, I had NO IDEA what was inside. There was a little pamphlet next to their display, which illustrated (with utmost detail) how to "harvest" the fruit seeds from this seasonal fruit. I decided, why not try it, and I am SO GLAD I did!

There are a few questions that one must ask in order to be properly equipped to buy a pomegranate. For example, What IS a pomegranate, and why should I care? How do you know if one is ripe? How do you harvest the fruit? What can you do with the fruit? How long can you store the fruit? What nutritional value do pomegranates have? Well, allow me to answer your questions!

First & foremost, pomegranates are high in fiber, vitamin C and potassium. One pomegranate contains all the required daily dosage of vitamin C for an adult! They are also high in poly-phenols, a type of antioxidant that has been linked with reduced risk of heart disease and some cancers. Beneath the tough, leathery skin of a pomegranate, you will find hundreds of edible seeds encased in sweet, juicy pulp. Native to the region from Iran to northern India, pomegranates have been appreciated from Biblical times, when Moses promised his followers that they would find the fruit in the Promised Land, to the 18th century, when Spanish sailors introduced it to the southern United States.

When on your quest to find the perfect pomegranate, look for pomegranates that feel heavy for their size, indicating particularly juicy fruit. Pomegranates are picked ripe, so the fruit is ready to enjoy when you buy it. They should have soft, leathery skin that gives slightly when pressed; avoid fruit with shriveled or damaged skin.

Now that you have your delicious fruit, it's time to begin the task of getting to those juicy seed pockets! WARNING: Pomegranate juice will STAIN...clothes, counters, ect...if not de-seeded properly.

1. Cut the crown end of the pomegranate and discard. The crown can be recognized by small crown-like top
2. Score the rind of the pomegranate in several places, but be sure not to cut all the way through.
3. Soak the pomegranate in cold water, upside down for 5-10 minutes
4. Break apart the rind of the pomegranate and remove seeds from membrane. The seeds will sink to the bottom of the bowl.
5. With a sieve (or slotted spoon), remove rind and membranes from bowl.
6. Drain seeds with a colander. Pat dry with cloth or paper towel.
7. Eat immediately or store in an airtight container in the refrigerator for up to two days.

Store un-cut pomegranates at room temperature for up to 3 weeks or refrigerate for up to 2 months. Pomegranate seeds and juice can be frozen for up to 6 months. Juice is easiest collected with cheese cloth.

The chore of de-seeding a pomegranate can seem a little undaunting, and like a lot of work, but if you're willing to brave the task, your efforts will be well rewarded!

I am partial to the juice of the pomegranate, rather than the seeds, myself, and therefore have located a recipe that encompasses both my new love for the pomegranate & the Fall season. Knowing that it is HEALTHY for you is just an added bonus. Courtesy of Eating Well.com...

Pomegranate-Glazed Turkey with Roasted Fennel
Makes 4 servings, 30 min total time

Ingredients

• 4 medium fennel bulbs, cored and thickly sliced
• 5 teaspoons canola oil, divided
• 1/2 teaspoon chopped fresh thyme, plus 1 sprig
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 4 turkey cutlets, 1/4 inch thick (1 pound)
• 1 cup pomegranate juice (which you can buy)
• 1/4 cup reduced-sodium chicken broth, or water
• 1 teaspoon cornstarch

Preparation

1. Preheat oven to 450°F.
2. Toss fennel, 3 teaspoons oil, chopped thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.
3. Meanwhile, sprinkle both sides of turkey with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.
4. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Discard the thyme. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute. To serve, top roasted fennel with turkey and sauce.

Nutrition
Per serving: 287 calories; 7 g fat (0 g sat, 3 g mono); 45 mg cholesterol; 27 g carbohydrates; 31 g protein; 7 g fiber; 513 mg sodium; 1077 mg potassium.

Until Tomorrow!

Keep healthy, keep safe and keep going!

Have an awesome day!

♥Fit~NOW~Girl♥