Recipe: Pineapple, Mango, And Orange Smoothie 

IowaGirlEats gave us the greatest idea for a smoothie to start our week our right. We love that she used frozen fruit instead of ice, which is a great way to add flavor! Swap in our POM Mango juice, and you’ll be back at it in no time.

Here’s how its done:

Ingredients: 

1 cup frozen chopped mango (about 1 mango)

1/2 cup frozen chopped pineapple

1/2 frozen banana

2 small carrots, chopped (about 1/2 cup. Optional – use only if you have a high-powered blender with a juicer setting)

6oz Pineapple Chobani Greek Yogurt

1/2 – 3/4 cup POM Mango

Directions: 

Add mango, pineapple, banana, carrots (if using,) yogurt, and 1/2 cup juice to a blender. Blend until smooth, adding up to 1/4 cup more juice if needed. (Different blenders require more or less liquid to get going.) Serve immediately.

Fresh Recipes: Mango Sushi Rolls

Whole Hearted Eats made some great recipes that will make you forget you’re eating raw. With recipes like mango sushi rolls and a California Dreams salad with mango vinaigrette, we can bet you’ll be wishing you were here in Cali too. 

All you need to do for a little taste of sunshine is make a great recipe like this, and maybe pair it with a good ol’ glass of POM Mango.

Here’s how it’s done.

Tax Day Drinking: Coconut Zombie Cocktails

Tiki cocktails are coming back in a big way. Don the Beachcomber would be proud of this island-y fresh twist on the classics. Especially on a day like today. Whew! What a push.

Instead of using pineapple juice, we opted to use POM Hula, which is made with a blend of pomegranate and pineapple juices.   

Here’s how it’s done.

Ingredients:

2 oz spiced navy rum

4 oz POM Hula 

1 oz coconut cream

1 oz orange juice

sprig of mint for garnish 

Add all ingredients to a shaker. Shake and strain into a glass (or coconut) over crushed ice. Garnish with freshly grated nutmeg and a sprig of mint. Cheers!

Garden Fresh Recipes: Mango Pesto

We’ve heard of using all sorts of wonderful herbs and greens for pesto. Some of our personal favorite twists are using kale or beet greens instead of basil. But we never thought of putting mango into the mix until You Chew posted this recipe.

What a great idea for a light summertime meal, especially with a side of POM Mango.

Here’s how it’s done.

Recipe: POM Passion Smoothie

Did you go a little bit overboard this past weekend? (Don’t worry, we did too!) You can right your weekend wrongs with this delicious fresh fruit smoothie. It uses POM 100% juice to keep things clean. 

Here’s how it’s done: 

Ingredients

2 oz. freshly squeezed pomegranate juice* or POM Wonderful 100% Pomegranate Juice 

6 oz. non-fat yogurt 

1 cup fresh strawberries 

Handful of ice

Preparation

Blend all ingredients together until the desired consistency is reached. Serve and enjoy!

NUTRITIONAL OVERVIEW

Nutrients per serving: 157 calories, 9g protein, 34g carbohydrate, 0.6g total fat (0g saturated), 4mg cholesterol, 113mg sodium; 96mg vitamin C, 0.35mg niacin (vitamin B3), 0.5mg manganese

Recipe: Winter Sangria With Citrus And Pomegranate 

Sangria might seem like a summertime cocktail, but in Spain it’s a tipple year round. With just a few tweaks and simple spice additions, this fantastic wine cocktail can be consumed any time of year. 

Here’s a video demo-ing a winter sangria with citrus and pomegranates that’ll have you feeling festive and toasty, even if you’re braving the snow on the East Coast. 

http://fox4kc.com/2014/01/11/hy-vee-recipe-winter-sangria-with-citrus-and-pomegranate/

Valentine’s Day Recipes: Red Velvet Cupcakes With POM Cream Cheese Filling 

Pomegranate juice is pretty much a godsend, and not only because it’s a wonderful way to enjoy POM once the fresh season is over.

In this recipe, it’s used to color and frost some super-decadent cupcakes. Their gorgeous pink and red hue make them perfect for the upcoming Valentine’s Day holiday. 

Here’s how to make your very own pomegranate-infused masterpiece:

TOTAL PREP TIME

Over an hour

SERVINGS

30 regular cupcakes

DEGREE OF DIFFICULTY

Medium

Ingredients

POM Cream Cheese Frosting: 

Juice from 3-4 large POM Wonderful Pomegranates*, or 1-1/2 cups POM Wonderful 100% Pomegranate Juice 

1 cup arils from 1-2 large POM Wonderful Pomegranates or POM fresh pomegranate arils 

4 oz. soft unsalted butter 

8 oz. cream cheese, at room temperature 

14 oz. powdered sugar

POM Velvet Cupcakes: 

Juice from 6-9 large POM Wonderful Pomegranates*, or 2-1/2 cups POM Wonderful 100% Pomegranate Juice 

16 oz. granulated sugar 

12 oz. soft unsalted butter (3 sticks) 

4 ex large eggs 

1-1/2 cups buttermilk 

2 tablespoons white vinegar 

2 teaspoons vanilla extract 

15 oz. all-purpose flour 

1-1/2 oz. cocoa powder 

3/4 oz. baking soda 

pinch salt 

1/4 cup heavy cream

Preparation

POM Cream Cheese Frosting: 

Prepare fresh pomegranate juice*, score 1-2 fresh pomegranates and place in a bowl of water, break open the pomegranates 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 cup of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use), reduce the pomegranate juice, over low heat, down to 3 fl. oz., Allow to cool, place butter into electric mixer bowl with paddle attachment and cream on medium-high speed for 1 minute, add the cream cheese and continue to mix for 2 more minutes, turn the speed down to low and slowly add in the powdered sugar and the pomegranate juice reduction, mix until the sugar is fully combined, remove icing from the mixer and place into a piping bag with a round or star tip.

POM Velvet Cupcakes: 

Preheat oven to 350ºF, reduce the pomegranate juice, over low heat, down to 1/2 cup, place sugar and soft butter in the bowl of an electric mixer with the paddle attachment, cream on medium-high speed, until the mixture is pale yellow and fluffy, turn the speed down to low and add the eggs in one at a time, in a separate bowl, combine the buttermilk, pomegranate juice reduction, white vinegar and vanilla extract, and then slowly add half of this to the mixer, combine the flour, cocoa powder, baking soda and salt, and then sift at least two times until well mixed, add half of this to the mixer, add the remaining half of the liquids to the mixer, and then the remaining dry ingredients, finish off with the heavy cream, beat just until combined, place cupcake liners into cupcake pan, and using a spoon, fill with cake batter until it is just about 3/4 full, bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean, allow the pan to cool slightly, and then remove cupcakes to a wire rack to cool fully, once the cupcakes are cooled completely, they can be iced with the pomegranate cream cheese frosting and topped with fresh pomegranate arils. Serve this pomegranate recipe.

POM Julep for The Kentucky Derby

The Kentucky Derby is all about mint juleps, and you should totally kick yours up with some POM juice. The pomegranate adds a lovely feminine hue that’ll set your cocktail spread apart from the rest. 

Here’s how it’s done:

Ingredients

1 oz. freshly squeezed pomegranate juice* or POM Wonderful 100% Pomegranate Juice 

1 1/2 oz. grapefruit juice

1/2 oz. freshly squeezed lime juice 

1/2 oz. honey syrup (mix two parts honey with one part hot water and stir to dissolve, cool) 

2 mint sprigs

Preparation

Bruise 1 mint sprig in bar mixing glass with honey syrup. Add remaining ingredients and shake over ice. Strain over ice into a chilled rocks glass. Garnish with the remaining mint. Serve and enjoy!

Recipe: POM And Roasted Pear Trifle

Want to wow your guests something sweet? Try this gorgeous pastry on for size. Throw some fresh fruit into the mix, like the fresh pears that are in season right now. 

This recipe also uses fresh pomegranate juice, which is super versatile for making sauces and reductions in savory cooking, but also fantastic for baking. 

Here’s how it’s done: 

TOTAL PREP TIME

Over an hour

SERVINGS

12 1/2 cups

DEGREE OF DIFFICULTY

Medium

NUTRITIONAL OVERVIEW

Nutrients Per Serving (½ cup, about 4¾ ounces): 277 calories, 4g protein, 46g carbohydrate, 8g total fat (4g saturated), 148mg cholesterol, 47mg sodium, 1g dietary fiber, 113mcg vitamin A RE, 3mg vitamin C

Ingredients

Pastry Cream:  

6 large egg yolks 

2 cups whole milk 

¾ cup granulated sugar 

6 tablespoons all-purpose flour 

2 teaspoons vanilla 

2 tablespoons unsalted butter

Pomegranate Sauce:  

Juice from 4-6 large POM Wonderful Pomegranates*, or 2 cups POM Wonderful 100% Pomegranate Juice 

⅔ cup granulated sugar 

4 tablespoons cornstarch 

2 tablespoons orange liqueur 

1 teaspoon vanilla

Roasted Pears:  

6 Bosc pears 

1 tablespoon lemon juice 

1 tablespoon vegetable oil 

3 tablespoons granulated sugar

Cake:  

1 cup arils from 12 large POM Wonderful Pomegranates or POM fresh pomegranate arils 

4 dozen ladyfingers or slices of soft yellow cake 

¼ cup vermouth 

3 tablespoons orange liqueur 

½ cup whipped cream

Preparation

Pastry Cream:  

Whisk together egg yolks and cup milk. Add cup sugar, flour and vanilla, and whisk until sugar dissolves. Heat 1 cups of milk and whisk slowly into egg yolk and sugar mixture. Return the mixture to saucepan and continue cooking until it thickens. Stir constantly, cooking for about 2 minutes. Remove from heat and stir in butter. Cover with plastic wrap and set aside to cool.

Pomegranate Sauce:  

Prepare fresh pomegranate juice.* In a medium size bowl, mix together ⅔ cup sugar and cornstarch. Add pomegranate juice and orange liqueur. Pour mixture into a saucepan and bring to a boil, then turn heat to low and cook until thickened. Stir in vanilla and set aside to cool.

Roasted Pears:  

Preheat oven to 400ºF and line a baking sheet with foil. Pour vegetable oil on baking sheet. Peel and chop pears. Toss with lemon juice and spread evenly on the baking sheet. Mix to combine pears with oil. Sprinkle with sugar and bake for 30 to 40 minutes. Stir every 15 minutes.

To Assemble Trifle:  

Score 12 fresh pomegranates and place in a bowl of water. Break open the pomegranates 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 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) On a baking sheet, spread ladyfingers or cake in a single layer. Combine vermouth and orange liqueur and brush over ladyfingers or cake. In a large serving bowl, alternate layers of ladyfingers, pomegranate sauce, pears, cup arils, and pastry cream. Repeat layers, ending with a layer of pastry cream. Garnish with whipped cream and arils. Serve this pomegranate recipe.

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