Winter Fruit Salad with Pomegranate and Coconut

Over New Year’s I was invited to brunch. With the weather being super cold (for Austin), I thought about making a soup, a pot of beans, or something warm! But the hostess asked if I could bring fruit… my hopes were dashed! My mind went to baked apples or apple crisp, but I wasn’t feeling inspired. Then I noticed the shiny red pomegranate in the fruit bowl that I had meant to use over the holidays. The idea was born for making a winter fruit salad with pomegranate, using fruits that are in season all winter.

I ended up with a combination of apples (3 varieties), pears, citrus, and pomegranate. The first time I made it I used Satsuma tangerines (a little bigger and easier to peel than clementines), but in the photos here (I made it again a week later) I used some delicious heirloom navel oranges.

For some added texture and sweetness, I added a handful of unsweetened, shredded coconut. Not exactly “seasonal or local” but easy to find in the stores around the holidays. I used the Trader Joe’s brand which I had bought for holiday baking (which never happened) and was surprised at how fresh and delicious is was. I’m actually thinking about making some coconut milk with the rest of it because it seems super fresh and sweet (although no added sugar).

 

Winter Fruit Salad with Pomegranate and Coconut
 
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This fruit salad is fun to make around the winter holidays when pomegranates are big, beautiful, and juicy. Use different kinds of apples and pears if you can find them to enjoy the different colors and flavors they impart.
Author:
Recipe type: Dessert or Salad
Serves: 12 servings
Ingredients
  • 3 apples (different colors and varieties)
  • juice of ½ lemon
  • 2 tablespoons spring or filtered water
  • 2 pears, medium ripe
  • 2 Satsuma tangerines, clementines, or navel oranges
  • seeds of one pomegranate
  • 1 tablespoon maple syrup (optional)
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup shredded, unsweetened coconut, plus more for garnishing
Instructions
  1. Slice apples and pears into bite-sized pieces. They can be thin slices or chunks, depending on your preference. Place sliced fruit into a large glass bowl and drizzle with lemon juice and water. Toss together to coat apples and pears, then drain before fruits release their own juices. This will ensure that apples and pears do not brown.
  2. Peel tangerines and peel into sections. Add to fruit bowl.
  3. Remove seeds from pomegranate by cutting pomegranate in half and tapping the back of the pomegranate with a large wooden spoon until seeds fall into a large bowl. Remove remaining seeds gently with your hands and take out any pith that went into the bowl. Add seeds to the fruit bowl.
  4. Toss with maple syrup and/or cinnamon, if desired. The salad is great on its own, but has a sweeter taste with the maple syrup and/or cinnamon.
  5. Add shredded coconut and toss together gently.
  6. When serving the salad, top with some additional coconut.

Read moreWinter Fruit Salad with Pomegranate and Coconut

Guacamole with Pomegranate Seeds

Guacamole is one of my favorite dips of all time. There are so many versions of guacamole out there, but regardless of your recipe, the most important thing is that you use perfectly ripe avocados (not too hard, not too soft, and not bruised) so that your dip is creamy, bright green, and fresh tasting. The way I ensure perfect avocados is to buy large avocados when they are mostly green at least a week in advance. Ripen at room temperature until black on the outside and then refrigerate (so they don’t become too ripe) until ready to use.

Guacamole with Pomegranate Seeds is my favorite way to serve guacamole during the holiday season, because pomegranates are abundant, the flavors go well together, and the colors are perfect for the holiday table. Take this dip to your next holiday gathering to go with tortilla chips, tamales, or vegetable crudité.

Guacamole with Pomegranate Seeds
 
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Author:
Recipe type: Sauce
Cuisine: Mexican
Serves: 2 cups
Ingredients
  • 2 large avocados, ripe
  • 1 clove garlic, crushed and minced
  • 1 tablespoons fresh lime juice
  • 2 teaspoons umeboshi (ume plum) vinegar
  • 2 tablespoons cilantro, minced
  • ½ serrano pepper, seeded and minced (optional)
  • sea salt, to taste
  • ¼ cup pomegranate seeds
Instructions
  1. Cut avocados in half, remove pits and any bruises, and scoop flesh into a bowl. Mash with a fork until it is a chunky consitency (do not overblend).
  2. Gently mix in other ingredients.
  3. Adjust sea salt to taste.
  4. Put guacamole into serving bowl.
  5. Garnish with pomegranate seeds.
Note
  1. Umeboshi vinegar goes really well with avocado owing to its salty and sour tastes. However, if you don't have any, you can use more lime juice and sea salt in place of the umeboshi vinegar.

We’ll be making this at my upcoming Holiday Tamales Workshop in Austin this weekend. More photos to come!

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photo of guacamole with pomegranate

Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate

Yesterday, I was part of a “Friendsgiving” photo shoot for Austin Food Magazine with amazingly talented Austin caterer Suzanne Court. “Friendsgiving” is the term for getting together with all of your friends for a potluck Thanksgiving meal. In this case, many local chefs, restauranteurs, food bloggers, and wine folks gathered at our friends’ beautiful house in Rollingwood. It was one of most delicious meals I’ve ever had, and I met so many friendly people in the local food scene. The article will come out in Austin Food Magazine on Monday, November 23rd.

Maple-Roasted Brussels Sprouts with Toasted Pecans and Pomegranate
 
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Author:
Recipe type: Vegetable Side Dish
Cuisine: Holiday
Serves: 8 servings
Ingredients
Toasted Pecans
  • ⅓ cup pecans, broken into pieces
  • ¾ teaspoon tamari
Roasted Brussels Sprouts
  • 2 pounds Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt
  • a few grinds of black pepper
  • 4 cloves garlic, minced
  • 1½ tablespoon maple syrup
  • 1 tablespoon balsamic vinegar reduction
  • ⅓ cup pomegranate seeds, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Place pecans on sheet pan and toast in the oven for 6-8 minutes. When fully toasted, remove from the oven into a mixing bowl. Drizzle with tamari and let cool.
  2. Preheat oven to 400 degrees F.
  3. Trim brussels sprouts and cut in half (or in quarters if very large). Place in a large bowl and toss with olive oil, sea salt, and black pepper.
  4. Spread brussels sprouts out onto large sheet pan (or two smaller sheet pans) and roast in the oven for 12 minutes.
  5. While roasting the brussels sprouts, combine maple syrup and garlic. After 12 minutes, give the brussels sprouts a stir and add maple syrup and garlic mixture. Continue to roast until golden brown, about 15 minutes more.
  6. Remove brussels sprouts to a platter. Sprinkle with toasted pecans and pomegranate seeds. Drizzle with balsamic reduction.
Note:
  1. For this large platter mounded with brussels sprouts, I used 5 pounds of brussels sprouts.

This recipe is fairly simple, but does require knowing how to get the seeds out of a pomegranate. I use the method presented in this video (cut the pomegranate in half and tap one half at a time with a wooden spoon or hammer until all seeds pop out).

roasted brussels sprouts

Here are some of the dishes from our Friendsgiving feast:

IMG_5552

This salad from Suzanne Court Catering was so wild and fresh!

thanksgiving tableIMG_5547

Beautiful pork dish with roasted squash, toasted pecans, and arugula by Chef David Garrido of Dine Raddison Austin.

IMG_5553

I highly recommend putting a dinner like this together with your friends. Just set up a shared google spreadsheet so everyone can sign up for a dish, or just take your chances that you will have a varied meal! I made maple-roasted brussels sprouts for the event. Try them this holiday season, as they are simple to make and have the perfect colors for a festive side dish!

Roasted Brussels Sproutsphoto of maple roasted brussels sprouts

Winter salad with dried figs, pomegranate, avocado, and pecans

The inspiration for this salad came from the earth’s bounty in December in the South. The contrasting colors, flavors, and textures from the fruits, nuts, and greens make an irresistible combination. You will need to get the seeds out of a pomegranate for this recipe. My favorite, least technical, and least messy way to do this involves cutting the pomegranate in half, submerging the halves in a bowl of water, and gently opening each half and removing seeds under the water (see method 3 in wikiHow article: http://www.wikihow.com/Open-a-Pomegranate). It is well worth the effort. The extra seeds keep well for later, refrigerated in a glass container. The kumquats are optional in this recipe, but are a fun ingredient to use when they come into season in the wintertime. The entire fruit is edible, and in fact the peel is sweet and the inside is sour (the opposite of an orange). Look for kumquats that are firm, as they should be juicier.

Winter salad with dried figs, pomegranate, avocado, and pecans
 
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This salad is perfect for holiday gatherings or any meal that needs a colorful side dish.
Author:
Recipe type: Salad
Serves: 6 servings
Ingredients
Salad
  • 4 cups mixed field greens or baby arugula
  • 4 dried figs, soaked in warm water
  • ¼ cup pomegranate seeds
  • 1 small avocado, cut into chunks
  • ¼ cup pecan halves, toasted
  • 2 kumquats, thinly sliced (optional)
Maple Balsamic Dressing
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh orange or tangerine juice
  • 1 teaspoon maple syrup
  • 1 small clove fresh garlic, minced (optional)
  • ¼ teaspoon sea salt, or to taste
  • freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil
Instructions
Salad
  1. Rinse and spin dry mixed greens. Place on large platter or into large salad bowl. Drain figs and slice thinly, removing any tough stems. Decorate greens with fig slices, pomegranate seeds, avocado chunks, and toasted pecan halves. Garnish with kumquat slices, if desired.
Dressing
  1. Whisk together all ingredients except olive oil. Gradually whisk in olive oil, one drop at a time, until well incorporated.

 

 

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Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

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