It’s Friday again, and that means new food!
Hello, pomegranate. While driving through the central valley of California on our road trip we saw a lot of pomegranates. According to Wikipedia, pomegranates are fruit-bearing deciduous shrubs first brought to California by the Spanish in 1769. Gracias.
I’ve eaten pomegranate seeds (or “arils” as they are officially called) but I had never purchased a whole pomegranate before. Lucky for me they were on sale at the farmer’s market for $1. This will help balance out the cost of my license tabs doubling when we moved from Minnesota.
The major complaint I have heard about these antioxidant-rich fruits is that the seeds are a pain to extract. It took a little work, yes, but here is my method of how to cut open a pomegranate:
Use a knife to score the skin of the pomegranate around the top, like you would for a jack o’ lantern.
Pry the “lid” off the fruit and note where the white membranes connect to the peel. Score along the six membranes and open up the fruit.
I read afterward that people suggest separating the arils out in a bowl of water, as the edible arils sink and the membrane floats.
I didn’t have a lot of trouble, and it was much better than paying $5 for a tiny tub of seeds at Whole Foods. I was impressed that a single fruit yielded about a cup of seeds, which was more than I expected.
In addition to being tasty and good for you, they’re just so darn pretty.
How do you use pomegranate seeds?