'Tis the season for pomegranates

Now is the time to get pomegranates, featured in this table arrangement, because this year's crop has a deep red color, good juice and high sugar. (Pomegranate Council)

Pomegranates have been called the world's most labor intensive fruit.

These brilliant red seeds, called arils, number nearly 800 in just one fruit. And without the help of a knife and some finger digging, they will not break free of their shiny cream-colored membrane. Once these jewels are coaxed loose, however, they add color, flavor and texture to appetizers, salads, entrees and desserts. The juice even makes a sweet syrup that adds a tart flavor to beverages, glazes and sauces.

This may be the year to buy one of these leathery skinned creatures as the 2003 crop has good juice, high sugar and deep red color, according to the Pomegranate Council of California.

While pomegranates originate in Asia and are cultivated throughout the Mediterranean and Middle East, most of the U.S. production comes from California's San Joaquin Valley. The pomegranate season begins in early August with the Granada and Early Foothill varieties. By this time of year, the Wonderful variety, which makes up 80 percent of the entire harvest, is at its peak.

At the grocery store, choose a pomegranate that is heavy in size but lacks cracks or splits. A medium-sized pomegranate is about the size of a large orange and weighs about 9 ounces. It will yield about three-quarters cup of seeds and half a cup of juice.

Whole pomegranates keep well at room temperature for several days if they are away from sunlight. Or wrap it in plastic and place it in the refrigerator. It will keep for up to three months.

To break open the fruit and get the seeds, with the least amount of work and mess, the Pomegranate Council recommends following these six steps:

• Cut off crown.
• Lightly score the rind in several places.
• Immerse fruit in a bowl of water and soak 5 minutes.
• Hold fruit in water and break sections apart.
• Separate seeds from membrane. (Seeds will sink while rind and membrane float.)
• Skim off and discard membranes and rinds. Drain.

Seeds can be refrigerated for up to three days. They also can be frozen and stored in airtight containers for up to six months. To freeze, place them in a single layer on trays. When frozen, place them in the storage containers. This keeps them from sticking together and allows cooks to remove only the seeds they will need.

For more recipes or more information visit http://www.pomegranates.org.

-- Kathy Stephenson

Halibut Rolled with Pomegranate Stuffing

2 pounds firm-fleshed halibut, 1/2-inch thick
1 teaspoon salt
1/3 cup olive oil or butter, divided
1 onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts
1 cup pomegranate juice*
1 tablespoon slivered candied orange peel
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water
2 tablespoons fresh lime juice
2 tablespoons chopped walnuts, for garnish
2 tablespoons pomegranate seeds, for garnish

Heat oven to 400 degrees. Rinse fish in cold water. Pat dry with paper towel and rub both sides with salt. Heat 1/4 cup oil in a large frying pan and brown onion and garlic. Add pepper, walnuts, pomegranate juice and orange peel. Cook for 3 minutes. Mix well and remove stuffing from heat.

Lay fish on baking dish. Place a layer of stuffing on one end, about 1-inch long and gently roll from stuffing end, pin closed if necessary. Pour saffron water, lime juice and remaining oil over fish. Bake 10 to 15 minutes or until fish flakes with a fork, basting occasionally.

Arrange fish on a serving platter. Pour sauce from baking dish over fish. Garnish with walnuts and pomegranate seeds. Makes 4 servings.

*For 1 cup pomegranate juice, put 1 1/2 to 2 cups seeds in a blender. Blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.

-- California Pomegranate Council

Pomegranate and Banana Salad

1/4 cup freshly squeezed lime juice, about 2 limes
1 tablespoon palm sugar or brown sugar
2 pomegranates, chilled
3 bananas

Mix lime juice and sugar to make a dressing. Adjust to taste by adding more of either ingredient. Score and seed pomegranates to free seeds.

Mound pomegranate seeds in center of four salad plates. Slice bananas and distribute evenly around perimeter of each plate. Drizzle fruit with lime dressing. Makes 4 servings.

-- California Pomegranate Council