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Fresh Pomegranates

Cooking How-To, How-To, In Season, Winter
on November 1, 2006
Pomegranates-Relish.jpg
Mark Boughton Photography
http://pgoarelish2.files.wordpress.com/2006/11/28225_pomegranates.jpg?w=150

You may love pomegranates for their beautiful ruby color and stunning look on your dining table, but save a few for eating, too. Their translucent crimson seeds add a fruity crunch to salads and dips. They can also be crushed and simmered yielding the fabulous, healthful juice that also comes bottled.

Pomegranates contain more antioxidants and vitamin C than almost any other fruit. To obtain the seeds, cut off one end of the pomegranate, scoop out some of the center white core. Score the outer rind into quarters. Place your thumb in the center of the core and gently pull apart sections. Peel away the white pith and discard. Turn the skin inside out and pop out the seeds. One pomegranate will yield about 3/4 cup seeds.

 

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