Come fall, our pomegranate tree is heavy with cheerful red poms, and the kitchen table is covered with the fruit in various stages of de-seeding. My mother has mastered the art of tasting pomegranate seeds by the way. When she finds a particularly sweet batch, she saves it for eating (versus juicing) and walks around with a bowl filled with the arils, insisting that we try them.
Pomegranate seeds show up in almost everything we make this time of year. On our breakfast cereal. In green salads (great with avocados). In quesadillas. (Corn tortillas, jack cheese, salsa, pomegranate seeds—awesome!) So when my friend Suzanne H served me some of her carrot salad with pomegranate seeds the other day, my thought was, but of course!
This is just a playful take on a classic carrot salad, with a scattering of pomegranate seeds and craisins for pops of color and flavor, and some freshly squeezed lime juice and a little honey.
- 2 cups, freshly grated carrots (from 2 to 3 large carrots)
- 1 large sweet apple, peeled, cored, chopped
- 1 Tbsp freshly squeezed lime juice
- 2 teaspoons honey
- 2 Tbsp mayonnaise
- 1/4 cup raisins
- 1/4 cup craisins
- 1/2 cup pomegranate seeds
1 Place grated carrots and chopped apples in a large bowl. Sprinkle with lime juice and toss to coat.
2 Stir in honey, mayonnaise, raisins and craisins. Stir in pomegranate seeds. Add more lime juice, mayonnaise, or honey to taste.