Fall's Fabulous Fruits - Big Y® World Class Market®

Autumn presents a wonderful opportunity to experiment with a cornucopia of colorful produce. This fall, visit your local Big Y World Class Market and you’ll find a wide variety of fruits at theirabsolute best and every bit asappealing as sweet, juicy berries and peaches are during the heat of summer. But while you’re probably already familiar with those old fall favorites, you might not know the pomegranate or the persimmon as well. Read on to discover some of the jewels of fall’s harvest, and try our mouth-watering recipes to add them to your culinary collection.

Pomegranate

Pomegranates have a collection of ruby-colored, edible seeds with a unique tart/sweet flavor. The seeds can be scooped out and eaten on their own, pressed into juice, or used as part of a salad or compote. To open a pomegranate, score the skin with a knife and break apart with your hands; don’t cut the fruit all the way through because the red juice, which can stain, will spray.

Selecting and storing: Pomegranates can range in color from red to pink and have a leathery skin. Choose fruits that are bright and heavy; if the stem end emits powder when pressed, do not purchase. Store whole in the refrigerator for up to a month.

Health benefits: New research has shown the pomegranate to be a nutritional all-star. Rich in potassium and a good source of fiber, pomegranates also have high quantities of disease-fighting antioxidants. In fact, pomegranate juice has been shown to have a higher antioxidant content than red wine, green tea, cranberry juice or even blueberry juice, making it a powerful weapon against high cholesterol and heart disease.

Try these and the many other colors of autumn at Big Y’sproduce department — where you’ll find more than 600 varieties of fresh fruits and vegetables!

Quince

Looking a bit like a cross between an apple and a pear, the quince boasts a bold, tart flavor that mellows when cooked. Its color ranges from gold to pale green to a red-speckled yellow. This unusual fruit is often made into jellies or jams, but its unique flavor can also complement many desserts and savory dishes. Before using, a quince should be peeled and cored like an apple; it is better enjoyed cooked than raw.

Selecting and storing: Choose large, smooth, firm fruits without any hint of green. You can store quince for up to two months in the refrigerator if they are individually wrapped in two layers of plastic. Treat them with care, as they bruise easily.

Health benefits: The quince is a great source of fiber, which can aid in digestion and help lower cholesterol.

Poached Pears in Pomegranate Sauce

4 Bartlett pears with stems, peeled

1 1/2 cups water

2 cups pomegranate juice* (see below)

3/4 cup pear nectar

1/4 cup Big Y light brown sugar

1 vanilla bean, split open

Using a paring knife, carefully cut a small diagonal slice off the bottom of each pear so that they will sit at an upright angle. Combine remaining ingredients, except mint leaves, in a small, deep pan that will comfortably hold all 4 pears (the pears will need to be totally covered with liquid). Over medium-high heat, bring liquid to a boil. Reduce heat to medium-low and simmer until pears are tender, about 25 to 30 minutes. If pears start to float, turn them a few timesduring cooking. With a slotted spoon, remove pears and set aside. Strain liquid through a sieve, discarding all the solids. Return the liquid to the pan and boil over high heat until it starts to reduce, about 20 minutes. You want to end up with about 1 cup of liquid. Place each pear in a shallow serving bowl, top evenly with liquid and garnish with sprig of mint. Pears may be served warm or cold.

Makes 4 (1-pear) servings.

*To make pomegranate juice:
3 cups (about 4 large pomegranates) pomegranate seeds
2 cups water

Cut off “crown” of the pomegranate, then break into sections. Place sections in a bowl of water. Roll out seeds with yourfingers. Discard everything else. Strain out water. Place seeds in a heavy-duty, zip-top plastic bag. Seal, pressing as much airas possible out of bag. Gently mash seeds with a rolling pin. Place mashed seeds, juice and water in a medium glass (or non-reactive) saucepan and bring to a boil; cook 10 minutes. Strain mixture through a sieve into a bowl; discard seeds.

*May use 2 cups prepared juice in place of making your own.

Persimmon

Persimmons are most often found in two varieties: Fuyu and Hachiya. Their taste is described as a combination of plum, honey and pumpkin. Fuyu persimmons can be eaten when still firm; their texture makes them a good choice for slicing into salads. Hachiya persimmons should not be eaten until completely ripe — they will be soft and bright red-orange — and can be puréed for use in sauces or baked goods.

Selecting and storing: Look for smooth, bright orange, unblemished fruit. Hachiyas, especially, should be very soft. Use ripe persimmons quickly, as they are very perishable.

Health benefits: An excellent source of fiber, persimmons are also high in vitamins A and C.

Lemon Persimmon Muffins

Topping:

3 Tablespoons Big Y brown sugar

3 Tablespoons Big Y all-purpose flour

1 Tablespoon Big Y butter, softened

Muffins:

1 package lemon cake mix

1 to 1 1/2 teaspoons baking powder

1 cup (about 2) persimmons, puréed

1/2 cup ground walnuts (optional)

2 Tablespoons Big Y powdered
sugar, for garnish

In a small bowl, mix together topping ingredients until crumbly; set aside.

Preheat oven to 325°F. Grease 12 large muffin cups and set aside.

In a large bowl, prepare cake mix as directed on package; mix in baking powder. Cut off tops of persimmons; scoop out pulp and discard skin. Purée persimmons in a blender or a food processor. Add to batter and mix until just combined; stir in walnuts (optional). Fill muffin cups 3/4 full. Divide topping among the 12 muffins and bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove from pan. Sprinkle with powdered sugar and serve warm.

Makes 12 muffins.