When BWNA intrepid editor Al Ellis requested a “holiday” recipe for this issue, what seemed like a simple endeavor stopped me in my tracks. What holiday? Whose holiday? Which culture? How could I be inclusive and not offensive with my recipe choice? After breathing into a paper bag for a while, I calmed down and decided to go with a recipe featuring a seasonal fruit that stars in many different cultural and/or religious traditions: the pomegranate.
“NO ONE IS BORN A GREAT COOK, ONE LEARNS BY DOING.” —Julia Child, Chef & Author
My research found that pomegranates are the oldest cultivated fruit trees in the world. They play prominently in many cultures and religions. In Judaism, pomegranates are traditionally eaten on Rosh Hashanah (Jewish New Year) because legend has it that one fruit has 613 seeds, which coincide with the 613 commandments in the Torah. In Christianity, pomegranate seeds may be put out at a memorial service as a symbol of the sweetness of heaven. (Commonly, according to my source, the fruit represents the promise of eternal life for Christians.) In Buddhism, the pomegranate is considered one of the three blessed fruits, along with the peach and citrus fruit. Some Hindu traditions symbolize the pomegranate with prosperity and fertility, associated with earth goddess Bhoomidevi and Lord Ganesha. In Islam, the Koran mentions three times that pomegranates grow in the gardens of paradise—both a nutritious provision from God and a sign of God’s artistry.
While I don’t personally lay claim to any of the above traditions or beliefs, I do think pomegranate seeds, clad in ruby-red, make any meal special. Whether just a few are sprinkled on a food item for a burst of crimson, or in a meal that features them prominently, jewel-like pomegranate seeds are a feast for the eye, and for many it seems, fuel for the soul. Happy Holidays!
See page 15 for a holiday side salad recipe: A Particularly Pomegranate-y Salad.
Susan Trabucco is a Beaumont-Wilshire resident who is passionate about cooking and tropical-ish gardening. Her wish for this regular column is to inspire the fearful to cook with abandon and the experienced to find a new “keeper” recipe. Cook on! For recipe questions or to submit your recipe ideas for this column, contact Susan (susan@trabucco.biz).