The pomegranate is by far one of my most adored fruits. I discovered pomegranates at an early age, though I do not exactly remember how. But I do remember bringing them to school in my lunch bag, much to the chagrin of the nuns. By the time lunch was over I was bespeckled with a purplish juice which always stained my uniform. Eventually, I was banned from bringing them to school.

From the outside, the pomegranate seems formidable. Their thick skin has a deep red tone and when the fruit is fully ripe it should feel heavy. When you cut into a pomegranate you will discover beautiful ruby red seeds. This is the edible part of the fruit. The yellow membrane surrounding the seeds is inedible and if you have ever eaten it by accident you will know it is quite astringent. For me, part of the fun of the pomegranate is breaking open the fruit and removing the seeds. Sometimes, I just cannot wait and bite right in but that is when things get really messy. The juice from the pomegranate seeds is a deep red but will turn purple on your clothes and will stain anything it comes into contact with. I usually try to control myself and remove all of the seeds from the fruit, placing them in a bowl and then eat them with a spoon.

Pomegranates have become hugely popular and are grown commercially in California. Their juice is praised for being rich in antioxidants, packed with vitamin C, folic acid, fiber, niacin, potassium and vitamin E. It seems there are numerous pomegranate products out there these days. The juice is readily available at most grocery stores, there is pomegranate sorbet in health food stores as well as jams and syrups and pomegranate molasses a staple in many middle eastern cuisines as well as a staple in my pantry.

One of the things I love about the pomegranate fruit is that it is only available in the fall, you cannot get them all year round. They never loose their novelty the way strawberries and raspberries have. You have to wait, which is probably why I gorge myself on their delicate seeds for several months of the year. I know I will not get to eat them again for another year.

Pomegranates will be incorporated into my Thanksgiving dinner this year. I am going to make a salad of garden lettuces (just harvested yesterday), poached pears, pomegranate seeds, and spiced walnuts with a pomegranate vinaigrette. Hopefully, it will be a hit.

Filed Under: Food Talk, Food-Related Random