Pape: Pomegranate: Seasonal jewel

Published 5:08 pm Saturday, December 13, 2014

Toasted Coconut Cod with Pomegranate Salsa

Toasted Coconut Cod with Pomegranate Salsa

As the busyness of the holiday season kicks into high gear, it’s also the peak of the season for pomegranates from California. Pomegranates are the latest in-season jewels of the produce department – the perfect way to dress up any dish for the holiday season.

This big, red fruit is full of crunchy juicy-filled seeds, called arils that make any dish special with their jewel-like appearance. The juicy, sweet cranberry-like juice with a crunchy seed is a treat, as long as you have a few tips in how to access the seeds in this large fruit.

Start by cutting off the top, about a half-inch below the crown. Then score the fruit with a sharp knife. Open the fruit under a bowl of water, allowing the loose arils to sink to the bottom of the bowl. The underwater method prevents the bright red juice from getting on your clothes as you open the fruit. Discard the bitter, white membrane and strain away the water so you are left with a bowl full of ruby-red arils. Arils will keep in the refrigerator for approximately five days or frozen for longer storage.

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Now you can enjoy these beautiful seeds that contribute potassium, vitamin C and fiber simply on their own by the spoonful, as a garnish for any salad, or mixed into yogurt or your breakfast cereal.

Pomegranate arils also add a festive appearance to any bubbly holiday beverage or sprinkled on top of any holiday candy or chocolate-covered pretzel treats you may be making this season.

Try out this festive Coconut Cod recipe, or search for more recipes, using pomegranates.


Toasted Coconut Cod with Pomegranate Salsa

Serves 4


All you need

•1/3 cup Hy-Vee shredded coconut

•1 pound cod fillets

Hy-Vee salt and Hy-Vee black pepper, to taste

•2 tbsp Hy-Vee lemon juice

•3 tbsp coconut oil

•1 medium tomato, chopped

•1/2 red onion, finely diced

•1/2 cup pomegranate arils

•1/4 cup fresh cilantro, chopped

•1/2 lime, juiced

•1/2 orange, juiced


All you do

1. To toast coconut, in a sauté pan, heat coconut over low-medium heat and stir, cooking for about 4 to 5 minutes, or until toasted.

2. Season cod on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add cod and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover fish with toasted coconut mixture and continue to cook until fish is easily flaked with a fork.

3. For salsa, combine tomato, red onion, pomegranate arils, cilantro, lime juice and orange juice. Serve cod topped with salsa.

Source: Hy-Vee Test Kitchen

The information is not intended as medical advice. Please consult a medical professional for individual advice.