Winter

‘Tis the season to be eating pomegranate. The season for fresh pomegranates is short. But for me, the red pomegranate has perfect timing. The ruby-colored seeds (or arils) are the perfect color to add holiday sparkle to so many beverages and dishes.

They are a natural when it comes to jazzing up a salad of fresh greens. Their sweet and tart flavor along with a little crunch in each seed make them irresistable.

I had some avocadoes in my kitchen, just waiting to be sliced and layered on sandwiches with some turkey that was leftover after Thanksgiving dinner.

I decided to turn the avocadoes into guacamole instead. This way, I could eat the creamy dip with chips as well as spread it on my turkey sandwich.

I mixed up the guacamole similar to the way I always do — white onion, red onion, serrano chiles, garlic, lime juice….and usually, chopped tomatoes. But, it’s hard to find good tomatoes this time of year where I live. So, out came the bowl of pomegranate seeds from the refrigerator. They would add bright color to the guac, along with texture and bright flavor.

It worked. I like eating the Holiday Guacamole with chips. But on turkey sandwiches…delicious!

Not too many years ago I was standing in the produce department at a grocery store, gazing at a variety of pears. I was planning to make a special dessert that involved poaching pears. I’d never poached pears. I had no idea what kind of pear to use.

Lucky for me, the produce manager recommended Bosc pears for poaching. He explained that their flesh is firmer than most pears, so they tend to hold their shape well during the poaching process. His voice took on a note of passion as he described their wonderful flavor, “Like the best white wine you could ever taste,” he said. “That is what a ripe Bosc pear tastes like.”

The cinnamon-colored skin of the Bosc makes them stand out in a crowd of Anjou and Bartletts. Their elongated neck flowing down to a rounded bottom gives them a look of regal elegance. The produce manager helped me choose Bosc pears that were ripe, but still firm. I tasted one as soon as I got home. That man was absolutely right. The juicy pear was divine. That was the day I fell in love with the Bosc pear.

I received some bad news at the supermarket the other day. After going to three stores searching for fresh fennel bulb and not finding a single one, I asked a produce manager if he had any. He told me that fennel was going to be sparse this season because of frosts in California that damaged many crops.

Seeing my obvious disappointment, he said, "But we just got some artichokes in. Do you like those?"

"I love artichokes," I said, feeling suddenly uplifted.

He walked me over to the next aisle, and pointing to the large bin of artichokes, said proudly, "Here they are! Take your pick."

It didn't look promising. The outer leaves of the artichokes were covered in white spots. Many had angry brown streaks running up the leaves. I picked one up and gently squeezed it. It was spongy instead of firm.

A couple of years ago if someone told you that your blueberries were loaded with anthocyanins, you'd probably have dumped the bowl down the garbage disposal and called 911 to report being poisoned.

Anthocyanin sounds scary, kind of like cyanide. Fortunately it's a good word; "anthocyanin" is derived from two Greek words, "anthos " (flower) and "kyanos" (blue). It makes sense, therefore, that anthocyanin pigments are responsible for the blue, purple, and red color of many fruits, vegetables, and flowers.

When it comes to food, anthocyanins are little health workhorses. They're associated with a decreased risk of many illnesses including cancer, high blood pressure, and even Alzheimer's. Fruits and vegetables that are brightly colored are even better for you. That helps explains why pomegranates, blueberries, broccoli, and red grapes are on virtually every Top 10 Healthiest Foods list ever written.