Pomegranate, Mint & Fennel with Warm Spiced Honey

My image

With their bright red color, tart-sweet flavor and jewel-like good looks, pomegranates are the perfect fruit. High-fiber & high-vitamin-content and the ability to swing sweet or savory makes them a trendy ingredient today, but pomegranates have figured in story and symbolism for thousands of years. Poor Persephone (of Ancient Greek myth) was tricked by Hades to eat just six pomegranate seeds—enough of a rule-breaker ( rule was “you eat in hell, you stay in hell”) to doom her to six months of darkness every year. Later in Judaism, pomegranates came to symbolize fruitfulness, and in Christianity, Christ’s suffering, death and resurrection.

Since pomegranates are in season in North American climes during the winter months, we’ve put them through their paces at Lost Recipes Found as both a savory-sweet side-dish—Pomegranate, Mint & Fennel with Honey-Spiced Drizzle, and, as a deeply-flavorful Pomegranate, Raspberry & Orange dessert sauce for a fudgy cake with fluffy meringue and candied orange threads.

This vibrant salad puts the anise-crunch of fennel with fresh mint, cayenne-spiced warm honey and lots of fiber-rich, pomegranate jewels. Don’t add the hot honey drizzle ’til you’re ready to serve.

Makes 6 servings

Pomegranate Fennel Mint Salad Ingredients

  • 2 large pomegranates
  • 1 large fennel bulb, cored
  • 1 lime
  • 1 cup fresh mint leaves, torn
  • freshly cracked pepper and salt to tase

Warm Honey Drizzle Ingredients

  • 1/2 cup pomegranate-infused red wine vinegar
  • 3 Tbsp honey
  • 1/4 tsp cayenne pepper
  • 2 Tbsp grapeseed oil

Instructions

  1. Make salad: Remove pomegranate seeds from pomegranate membranes. Throw aware the peel and membranes.  Save the seeds in a bowl.
  2. Slice the fennel bulb (just the bulb, not the green part or fronds) very thinly on a mandoline. Squeeze the lime juice over the fennel and toss to coat.
  3. Toss the fennel with the torn mint.
  4. Make honey drizzle: In a small saucepan over medium heat, whisk the vinegar and honey together. Heat until very hot but not boiling. Remove from heat. Whisk in the cayenne pepper and oil.
  5. Toss 2/3 of the pomegranate seeds with the fennel and mint. Mound on each plate; drizzle with warm honey mixture; sprinkle liberally with salt and pepper. Sprinkle additional 1/3 of the pomegranate seeds over the top of each serving.

Share Your Thoughts

Your email address will not be published. Required fields are marked *

15 + = 21