Stella and I walk past a blooming pomegranate tree every morning.
We stop to admire the new fruit, the crown shaped tips and crimson tones. The changes are slight but notable day by day. We’ve not yet met the owners but we keep a look out. I can’t help but wonder whether they’ll harvest the burgeoning fruit that appears to be hitting it’s prime. If I discover these jewels rolling on the ground one day (and eventually rotting) I’m coming back with a big bag!
I’m still in a state of awe and wonder over the diversity of growth and staggering beauty that surrounds us here in northern California.
When we first arrived we were overcome by the citrus fruit – first lemons, then limes and finally a bounty of oranges. I thought I had seen it all. Now we are being treated to persimmons and pomegranates. Incredible. It reminds me of my husband’s observation the first week we arrived: “it’s as though every plant in the universe wants to grow here” — that pretty much sums it up.
Most pomegranates available in stores in North America are grown in California. They have a short but delightful season that spans from late September through November and with good storage techniques, the fruit can be available into January some years.
Beyond the fruit’s striking beauty and mildly tart and delicious taste, pomegranate juice contains potent antioxidants that have been the subject of numerous promising cancer studies over the years. Pomegranate also supplies good amounts of potassium, vitamin C and fibre.
Today, I’m celebrating this regal fruit with a light and luscious dessert that also happens to be replete with probiotic cultures and protein thanks to its *Kefir cheese base (see Nutrition Notes below for more information on Kefir).
Though it doesn’t contain eggs or cream (nor large whipped air bubbles) I am nevertheless calling this little delight a mousse because its texture best resembles that of mousse. It has a mildly tart/tangy taste and gentle sweetness (not overwhelming) along with a soft and silky consistency — (melt.in.your.mouth.goodness). If I wasn’t such a devout chocolate fan, I might be compelled to say that this was my new favourite mousse. (Let’s just say it’s my new favourite non-chocolate mousse).
Perfect for guests served up in fancy glass or stemware with a dollop of cream if you like or as a week night treat in everyday bowls. It’s all about refrigeration time. The mousse itself will take you about 10 minutes to prepare. The longer it sits in the fridge, the firmer it will get though; best eaten on day one to avoid rubberization (I’m pretty sure that’s a word).