I was inspired by your feedback to actually crack open a few of my pomegranates. I had not done that in over 10 years, as the last time I tried one, they were so tart, I can still almost feel the pucker they left behind. Until this harvest, I primarily used them in a fall table display along with gourds and pumpkins or I just left them for the birds. Not this year though. This crop is just delicious, almost sweet…lovely to eat by the handfuls, toss into salads, to juice, and use to make into dressings and sauces. For me, it’s been a re-discovery of a fruit, and as “Martha” would say, “it’s a good thing,” as poms are so nutritious and packed with antioxidants.
While I initially created quite a mess breaking open the first ones, leaving the counter and my white t-shirt looking like a crime scene, my husband coached me through a much cleaner way to open and seed the fruit. First, cut them into quarters, then, fill a bowl with water, next, use your hands to release the seeds from the pithy fruit under water (no spatter, nice and neat.) The seeds settle to the bottom of the bowl, the pith rises…you can use a strainer to finish up separating the seeds from the rest. He got this tip watching the t.v. show, The Chew. Here is the messier version I first used to get at those jewels of seeds.
Along with giving friends gifts of fruit…here are some of the ways we used pomegranates this week.
We had dinner at our good friend (and chef’s) house the other night. As usual, they had prepared a delightful meal. The entree was a seared bison filet sitting on (guess what?) a dark, flavorful pomegranate sauce. What a perfect pairing with the 2003 Whitehall Lane Cabernet Sauvignon they served with this course…truly memorable flavors which complemented each other.
You can find pomegranate drinks and infusions on many menus this time of year. Pomegranate infused teas are popular and prevalent these days too. Mighty Leaf Teas and Harney & Sons have several varieties, including pomegranate oolongs and white teas. If you enjoy fruity flavored teas, try these. I’m still hooked on pure tea (no flavors), am going through my second pound of leaves from my current favorite, an organic assam grown on the Rani Estate, from Mighty Leaf Tea. I might enjoy this morning’s cup with a small bowl of pomegranate seeds on the side :-).