The pomegranate is one of my favorite fall foods. I got addicted to them when I was over in Isreal 7 years ago. They are one of the fruits just starting to become common in America. Right about now is when they are just appearing in stores. But mild warning, the are still a bit sour. So if it's your first pomegranate, and you think it's too tart wait two weeks and try one then. I find the best pomegranates come to the stores right after Christmas. So I'd thought I'd give some tips on them.
Selecting your Pomegranate:
Color. Bright red is generally the best, but I've been surprised by some very pale ones before. Big is generally better. General rule if it's fist size or smaller don't get it. The best trick for selecting a pomegranate is to rub your thumb over the surface and see if you can feel little bumps about the size of peas under the surface. The "bumpier" the better. It takes some practice through.
Preparing the Pomegranate:
Get a bowl and a dull knife. I use a regular kitchen knife. The pomegranate doesn't slice open easy, and with a sharp knife you are very likely to cut yourself. Put the pomegranate in the bowl and stab it in the end that looks like a flower. Slowly work the knife around until you have the pomegranate in two equal halves. The inside of the pomegranate will have little red dots in it encased in white dry flesh. Do NOT under any circumstance eat the white part! It's probably the bitterest thing you will ever taste. What you eat are the little red seeds. I find the easiest way to get the seeds out of the Pomegranate is to run your thumb over the seeds until the come loose. It takes practice to get them out without breaking them, but it doesn't take long to learn. Also never use a spoon. Spoons tend to break the seeds and you will end up covered in pomegranate juice along with your entire kitchen. (this happened at our last house). Now it's up to you to decide what to do. I normally just pull a chunk off the pomegranate and just eat it straight. But if you are serving them, use the thumb method to get the seeds into a bowl and then rinse them in a strainer. I like them at room temperature. I think it enhances the flavor, but others like them cold.
If you are making a sauce or baste for meat place the seeds in a ziplock and use your hands to crush the seeds releasing the juice then strain through a cheese cloth or mesh strainer.
Recipe ideas:
Pomegranate seeds are wonderful in salads. I also put them in chicken wraps.
Basteing pork in pomegranate juice is another favorite of mine. I normally use pork chops. But my favorite recipe is spiced pears and pomegranates. It can be found here:
allrecipes.com/recipe/spiced-p…Hope you consider trying the wonderful pomegranate this season!