It’s officially time to turn up the Christmas music, and make some holiday treats and memories with the people we love!
Pomegranates hold many special childhood Christmas memories for me. I remember my mother bringing home a few pomegranates only once each year…right around Christmastime, and ohhhh boy did my siblings and I value those bright ruby red fruits! Sweet and tangy; their glistening red jewels would burst open in our mouths and the juice inside was better than any candy! We would clean every last drop out of the pomegranates until our mouths were sore from eating too many!
In North America, pomegranates are available throughout the early winter months.
Despite some rumors, pomegranate seeds CAN be eaten – and they are good for you, too! So eat the entire aril and seed…no spitting allowed!
makes 12 servings
1 cup dark chocolate, melted with 1 Tablespoon unrefined coconut oil
1 large pomegranate
2 fresh rosemary sprigs, to decorate
Line a mini muffin-tin with mini cupcake liners.
To EASILY remove pomegranate arils : Fill 1/3 of a large bowl with cold water.Score 4 lines from top to bottom to quarter your pomegranate.Submerge the pomegranate quarters into the bowl of water and gently release the seeds with your hands.This is such an easy and less-messy way of seeding a pomegranate.The pith will float and the seeds will sink, so remove the pith and discard, then drain the seeds. Gently pat dry seeds with paper towels.
Scoop about 2 teaspoonfuls of melted chocolate into each cup.
Top the cups with a spoonful of pomegranate arils.
Then, using a spoon, swirl melted chocolate all over the seeds, as shown.
Allow to sit in your refrigerator for 15 minutes, until the chocolate sets.
Pop them out of the tin, unwrap and arrange on a large platter.
Decorate with rosemary sprigs for a festive touch.
These stay good, kept in the fridge for up to 3 days.