Simply Wonderful

Simply Wonderful

Summer is here, bringing a clean slate and the opportunity to sip on some of the freshest fruit nature has to offer. It's a time for sunshine and new beginnings. Our new POM Juice Blends celebrate just that. We've curated a collection of pieces inspired by our three flavors -- coconut, mango, and pineapple -- that will help you live well in the new season.

Simply Wonderful

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POM 101

Fall

We've partnered with some of the country's most talented chefs and asked them to create dishes from fresh pomegranates in honor of the season. Here's who's on board. It might not be autumn just yet, but we're revving up for the fall pomegranate season here at POM. Over the next few months, we'll be sharing fresh recipes that include pomegranate arils so when the weather finally does start to cool, you'll have a stockpile of great dishes to enjoy.

Looking for a fresh new recipe to make this weekend? Try these fish tacos with pomegranate salsa on for size. You can get the full recipe here.
Posted September 20

Looking for a fresh new recipe to make this weekend? Try these fish tacos with pomegranate salsa on for size. You can get the full recipe here.

September Seasonal Produce Guide Leads To POMs
It’s that time of year again! Russ Parsons and the LA Times just released their annual produce guide, showing readers from SoCal just what’s in season by the month. 
September brings all sorts of wonderful fruits and veggies, namely pomegranates. They’re ripe and delicious and perfect to eat starting at the end of September and moving through the autumn months. The POM Wonderful varieties are grown in California, and you’ll start to see those in October. We can’t wait to get a taste! 
Posted September 20

September Seasonal Produce Guide Leads To POMs

It’s that time of year again! Russ Parsons and the LA Times just released their annual produce guide, showing readers from SoCal just what’s in season by the month. 

September brings all sorts of wonderful fruits and veggies, namely pomegranates. They’re ripe and delicious and perfect to eat starting at the end of September and moving through the autumn months. The POM Wonderful varieties are grown in California, and you’ll start to see those in October. We can’t wait to get a taste! 

Suzanne Goin’s Cauliflower, POM, and Persimmon Salsa
Original recipe by Suzanne Goin, Chef & Restaurateur at Lucques, A.O.C., Tavern, The Larder at Burton Way, The Larder at Maple Drive (Los Angeles)
Be sure to check out chef Goin at this weekend’s L.A. Loves Alex’s Lemonade festival. And don’t forget to try out her recipe below. 
You can download the full PDF here.
INGREDIENTS
POM Molasses:
3 cups juice from POM Wonderful Pomegranates (or 3 cups POM Wonderful 100% Pomegranate Juice)
1⁄4 cup sugar
juice from 1 lemon
Fregola:
11⁄2 cups fregola sarda, or Italian couscous 1⁄4 cup extra-virgin olive oil
1 cup cooked chickpeas (below)
2 tablespoons sliced cilantro leaves
2 oz. mizuna
kosher salt and freshly ground black pepper
NOTE: If you can’t find fregola or Italian couscous, you can substitute Israeli couscous.
Roasted Cauliflower with Curry and Red Vinegar:
8 teaspoon coriander seeds
8 teaspoon cumin seeds
1⁄2 teaspoon curry powder
3⁄4 teaspoon bittersweet paprika
1⁄2 medium head cauliflower, cored and cut into florets
1⁄2 small yellow onion, peeled, cored, and cut into thirds
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, melted 3⁄4 tablespoon red wine vinegar
1⁄2 tablespoon chopped cilantro
kosher salt and freshly ground black pepper
Chickpeas:
1⁄4 cup extra-virgin olive oil 1⁄2 cup diced onion
3 cloves garlic, smashed 1 chile de árbol, crumbled 1 teaspoon thyme
1 bay leaf
1⁄2 cup dried chickpeas
1 teaspoon sweet paprika
healthy pinch cayenne pepper 1 cinnamon stick
21⁄2 teaspoons kosher salt
NOTE: You can also use good-quality canned chickpeas.
POM-Persimmon Salsa:
11⁄2 tablespoons POM Molasses
1⁄2 cup arils from POM Wonderful Pomegranates (or 1⁄2 cup POM POMS Fresh Arils)
3 tablespoons finely diced shallots
2 tablespoons freshly squeezed lemon juice, or more as needed 2⁄3 cup extra-virgin olive oil
1⁄2 cup ripe persimmon, diced and peeled
2 tablespoons sliced cilantro leaves
kosher salt and freshly ground black pepper
PREPARATION
POM Molasses:
1. Prepare fresh pomegranate juice, if necessary.*
2. Combine pomegranate juice, sugar and juice from one lemon in a saucepan;bring to a simmer.
3. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.
Roasted Cauliflower with Curry and Red Vinegar:
1. Preheat oven to 450°F.
2. Toast the coriander seeds in a small pan for a few minutes, until the seeds release their aroma and are lightly browned. Using a mortar and pestle, pound them coarsely.Repeat with the cumin seeds.
3. Combine the coriander, cumin, curry, paprika, 1⁄2 teaspoon of salt, and a few grindings of black pepper in a small bowl. Stir together to combine.
4. Place the cauliflower and onion in a large mixing bowl, and pour the olive oil and melted butter over the top.
5. Sprinkle the spice mixture over the cauliflower and toss well to coat the vegetables completely in the oil, butter and spices.
6. Add the vinegar, and toss again to combine well.
7. Place the cauliflower in a single layer on a sheet pan. Roast for about 30 minutes, stirring every 8 minutes or so, until the cauliflower is tender and nicely caramelized.
8. Scatter the cilantro over the cauliflower, toss with a large spoon, and taste for seasoning.
Chickpeas:
1. Heat a medium pot over high heat for 2 minutes. Pour in the olive oil, wait a minute, and then add the onion, garlic, chile, thyme, and bay leaf.
2. Cook for a minute or two, until the onion is wilted, and then add the chickpeas, paprika, cayenne, and cinnamon stick.
3. Stir for a few minutes, coating the chickpeas with the oil and spices.
4. Cover with 3” of water, and bring to a boil over high heat.
5. Turn the heat down to low, and place a paper towel on top of the chickpeas, to keep them under the surface.
6. Simmer for 30 minutes, and then add 21⁄2 teaspoons salt. Continue cooking on a low simmer for about 1 hour, until the chickpeas are tender. While they cook, add water as necessary.
7. When they are done, taste for seasoning, and cool the chickpeas in their juices.
POM-Persimmon Salsa:
1. Prepare fresh pomegranate arils, if necessary.**
2. Place the shallots, lemon juice, and 1⁄4 teaspoon salt in a small bowl; let sit 5 minutes.
3. Whisk in the POM Molasses and then the olive oil.
4. Stir in the pomegranate arils, persimmon, a few grinds of pepper, and the cilantro.
5. Taste for balance and seasoning, adding a little more salt and lemon if needed.
Fregola:
1. Bring a pot of heavily salted water to a boil over high heat. Add the fregola and cook for 8 to 10 minutes, until tender but still al dente.
2. Drain the fregola, and cool on a baking sheet.
3. Roughly chop the roasted cauliflower.
4. Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil, and add the fregola, 1⁄4 teaspoon salt, and a few grindings of pepper.
5. Cook for about 5 minutes, stirring occasionally with a wooden spoon, scraping the bottom of the pan as the fregola starts to crisp.
6. Stir in the chickpeas and the cauliflower, and cook for another 4 to 5 minutes, stirring often to combine well and heat all the ingredients through.
7. Stir the cilantro into the fregola, and taste for balance and seasoning.
TO SERVE
1. Spoon onto the center of 6 large dinner plates.
2. Tuck a few leaves of mizuna into the fregola.
3. Spoon the POM-Persimmon Salsa around the plate.
*For 3 cups of juice, cut 6–9 large P∂M Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1⁄2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Posted September 19

Suzanne Goin’s Cauliflower, POM, and Persimmon Salsa

Original recipe by Suzanne Goin, Chef & Restaurateur at Lucques, A.O.C., Tavern, The Larder at Burton Way, The Larder at Maple Drive (Los Angeles)

Be sure to check out chef Goin at this weekend’s L.A. Loves Alex’s Lemonade festival. And don’t forget to try out her recipe below. 

You can download the full PDF here.

INGREDIENTS

POM Molasses:

3 cups juice from POM Wonderful Pomegranates (or 3 cups POM Wonderful 100% Pomegranate Juice)

1⁄4 cup sugar

juice from 1 lemon

Fregola:

11⁄2 cups fregola sarda, or Italian couscous 1⁄4 cup extra-virgin olive oil

1 cup cooked chickpeas (below)

2 tablespoons sliced cilantro leaves

2 oz. mizuna

kosher salt and freshly ground black pepper

NOTE: If you can’t find fregola or Italian couscous, you can substitute Israeli couscous.

Roasted Cauliflower with Curry and Red Vinegar:

8 teaspoon coriander seeds

8 teaspoon cumin seeds

1⁄2 teaspoon curry powder

3⁄4 teaspoon bittersweet paprika

1⁄2 medium head cauliflower, cored and cut into florets

1⁄2 small yellow onion, peeled, cored, and cut into thirds

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter, melted 3⁄4 tablespoon red wine vinegar

1⁄2 tablespoon chopped cilantro

kosher salt and freshly ground black pepper

Chickpeas:

1⁄4 cup extra-virgin olive oil 1⁄2 cup diced onion

3 cloves garlic, smashed 1 chile de árbol, crumbled 1 teaspoon thyme

1 bay leaf

1⁄2 cup dried chickpeas

1 teaspoon sweet paprika

healthy pinch cayenne pepper 1 cinnamon stick

21⁄2 teaspoons kosher salt

NOTE: You can also use good-quality canned chickpeas.

POM-Persimmon Salsa:

11⁄2 tablespoons POM Molasses

1⁄2 cup arils from POM Wonderful Pomegranates (or 1⁄2 cup POM POMS Fresh Arils)

3 tablespoons finely diced shallots

2 tablespoons freshly squeezed lemon juice, or more as needed 2⁄3 cup extra-virgin olive oil

1⁄2 cup ripe persimmon, diced and peeled

2 tablespoons sliced cilantro leaves

kosher salt and freshly ground black pepper

PREPARATION

POM Molasses:

1. Prepare fresh pomegranate juice, if necessary.*

2. Combine pomegranate juice, sugar and juice from one lemon in a saucepan;bring to a simmer.

3. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.

Roasted Cauliflower with Curry and Red Vinegar:

1. Preheat oven to 450°F.

2. Toast the coriander seeds in a small pan for a few minutes, until the seeds release their aroma and are lightly browned. Using a mortar and pestle, pound them coarsely.Repeat with the cumin seeds.

3. Combine the coriander, cumin, curry, paprika, 1⁄2 teaspoon of salt, and a few grindings of black pepper in a small bowl. Stir together to combine.

4. Place the cauliflower and onion in a large mixing bowl, and pour the olive oil and melted butter over the top.

5. Sprinkle the spice mixture over the cauliflower and toss well to coat the vegetables completely in the oil, butter and spices.

6. Add the vinegar, and toss again to combine well.

7. Place the cauliflower in a single layer on a sheet pan. Roast for about 30 minutes, stirring every 8 minutes or so, until the cauliflower is tender and nicely caramelized.

8. Scatter the cilantro over the cauliflower, toss with a large spoon, and taste for seasoning.

Chickpeas:

1. Heat a medium pot over high heat for 2 minutes. Pour in the olive oil, wait a minute, and then add the onion, garlic, chile, thyme, and bay leaf.

2. Cook for a minute or two, until the onion is wilted, and then add the chickpeas, paprika, cayenne, and cinnamon stick.

3. Stir for a few minutes, coating the chickpeas with the oil and spices.

4. Cover with 3” of water, and bring to a boil over high heat.

5. Turn the heat down to low, and place a paper towel on top of the chickpeas, to keep them under the surface.

6. Simmer for 30 minutes, and then add 21⁄2 teaspoons salt. Continue cooking on a low simmer for about 1 hour, until the chickpeas are tender. While they cook, add water as necessary.

7. When they are done, taste for seasoning, and cool the chickpeas in their juices.

POM-Persimmon Salsa:

1. Prepare fresh pomegranate arils, if necessary.**

2. Place the shallots, lemon juice, and 1⁄4 teaspoon salt in a small bowl; let sit 5 minutes.

3. Whisk in the POM Molasses and then the olive oil.

4. Stir in the pomegranate arils, persimmon, a few grinds of pepper, and the cilantro.

5. Taste for balance and seasoning, adding a little more salt and lemon if needed.

Fregola:

1. Bring a pot of heavily salted water to a boil over high heat. Add the fregola and cook for 8 to 10 minutes, until tender but still al dente.

2. Drain the fregola, and cool on a baking sheet.

3. Roughly chop the roasted cauliflower.

4. Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil, and add the fregola, 1⁄4 teaspoon salt, and a few grindings of pepper.

5. Cook for about 5 minutes, stirring occasionally with a wooden spoon, scraping the bottom of the pan as the fregola starts to crisp.

6. Stir in the chickpeas and the cauliflower, and cook for another 4 to 5 minutes, stirring often to combine well and heat all the ingredients through.

7. Stir the cilantro into the fregola, and taste for balance and seasoning.

TO SERVE

1. Spoon onto the center of 6 large dinner plates.

2. Tuck a few leaves of mizuna into the fregola.

3. Spoon the POM-Persimmon Salsa around the plate.

*For 3 cups of juice, cut 6–9 large P∂M Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1⁄2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Friday Pizza Party!
One of our favorite weekend eats is pizza. Can you blame us? That crackly crust is just to. die. for. Here’s a more artisanal take on our beloved movie night food done with autumn produce like pomegranates and eggplant. 
This Mediterranean take is really a treat. Here’s how it’s done.
Posted September 19

Friday Pizza Party!

One of our favorite weekend eats is pizza. Can you blame us? That crackly crust is just to. die. for. Here’s a more artisanal take on our beloved movie night food done with autumn produce like pomegranates and eggplant. 

This Mediterranean take is really a treat. Here’s how it’s done.

POM Statement Pieces
Bring your look into fall with this gorgeous hand crafted ring. Talk about bling!
Posted September 17

POM Statement Pieces

Bring your look into fall with this gorgeous hand crafted ring. Talk about bling!

POM With Camembert and Pistachios
How gorgeous is this cheese spread by Made by Mary? She did a lovely pomegranate syrup and put that on top of a lovely round of double creme cheese, then added sliced seasonal figs and crumbled pistachios. This would be just perfect with a glass of wine for happy hour! 
Check out the link here.
Posted September 16

POM With Camembert and Pistachios

How gorgeous is this cheese spread by Made by Mary? She did a lovely pomegranate syrup and put that on top of a lovely round of double creme cheese, then added sliced seasonal figs and crumbled pistachios. This would be just perfect with a glass of wine for happy hour! 

Check out the link here.

POM As Art
Check out this piece called “Universe Is Full of Seeds” by Eibatova Karina on Flickr. Isn’t that the truth? 
Hope your Monday was as seamless and seedless as possible! 
Posted September 16

POM As Art

Check out this piece called “Universe Is Full of Seeds” by Eibatova Karina on Flickr. Isn’t that the truth? 

Hope your Monday was as seamless and seedless as possible! 

Avocado and Pomegranate Grilled Cheese
One of our favorite after school snacks is all grown up! Check out this utterly delicious looking version of the classic grilled cheese, amped up with avocado and pomegranate.

We can’t wait to make one for dinner! Here’s how it’s done.
Posted September 16

Avocado and Pomegranate Grilled Cheese

One of our favorite after school snacks is all grown up! Check out this utterly delicious looking version of the classic grilled cheese, amped up with avocado and pomegranate.

We can’t wait to make one for dinner! Here’s how it’s done.

Cheers to the weekend!
We can’t wait to a delightful cocktail to get this party started. How refreshing does Campari, orange, and POM juice sound right now?
Here’s how it’s done. Hope you have a great one!
Posted September 12

Cheers to the weekend!

We can’t wait to a delightful cocktail to get this party started. How refreshing does Campari, orange, and POM juice sound right now?

Here’s how it’s done. Hope you have a great one!

Our POM Chef Wins On ‘Top Chef Duels’
We love Dale Talde, not only because he’s a great cook, but because he was kind enough to share his recipes with POM Wonderful this season. In fact, he’s one of the featured chefs in our Chefs Series. And he won “Top Chef Duels” last night. 
Dale did his take oh dessert dim sum: a sesame mochi ball filled with maple peanut butter and jelly. Um, yum. Stay tuned for some of his recipes later this fall!
Posted September 11

Our POM Chef Wins On ‘Top Chef Duels’

We love Dale Talde, not only because he’s a great cook, but because he was kind enough to share his recipes with POM Wonderful this season. In fact, he’s one of the featured chefs in our Chefs Series. And he won “Top Chef Duels” last night. 

Dale did his take oh dessert dim sum: a sesame mochi ball filled with maple peanut butter and jelly. Um, yum. Stay tuned for some of his recipes later this fall!