It’s not often that you get to introduce someone to a food they’ve never tasted before. The last time I had someone surprise me with a new taste was when my best friend, Ceres (very Greek and the queen of foods you’ve never tried before), gave me an Asian Pear. It looked like an apple, tasted like a cross between a melon and concord grapes, and had a sweet fragrance with a juicy crunch.
Last week, I had the fun of introducing another friend to the delectable taste of a ruby-red pomegrante. Her face lit up with delight as she savored the distinctive sweet and sour taste that exploded on her tongue in a short burst of flavor.
Pomegranates are Cait’s and my absolute favorite fruit in the whole entire world. Sadly, they are only available around here late fall and early winter. They’re on the expensive side, but they’re worth the splurge.
The trick for most people is in figuring out how to open and eat the darn things. There are almost as many ways as there are people who like to eat them. This is how we do it.
STEP 1: Cut out the flowery end, so that it comes out in a cone-shape.
STEP 3: Break the sections of the fruit open.
STEP 2: Score through the skin in four sections.
STEP 4: Eat and enjoy!
Tips & Warnings
- A ripe pomegranate is ruby red (not pink), and smooth (not leathery) and firm to the touch. It should feel heavy.
- The seeds are edible. Just pop a couple in your mouth and crunch away. Don’t waste your time trying to suck the juice off the seeds and then spit them out. It’ll drive you crazy.
- There’s a paper (rather than cloth) napkin in each photo for a reason. The juice of a pomegranate STAINS, and it’s a nearly impossible stain to get out. So pull open and eat carefully.
- You can do all of the above steps while keeping the pomegranate submerged in a bowl of water. This keeps the seeds from squirting and staining. The seeds will sink to the bottom and the pithy white (not edible) will float to the top.
2 thoughts on “How to Eat a Pomegranate”
This really helps. I bought 2 pomegranates today and have no idea how to eat them. We’re going to add them to our fruit salad!
Can’t wait… thanks for the info!!
I’ve got a fluffy Maine coon cat too.
Here’s a recipe that I had the exquisite pleasure of tasting at our recent book club gathering. Here’s the recipe that was shared with the group. You won’t regret trying this one if you are a chocolate lover. The flavor, texture, blend with cream was sheer perfection. Fair warning! . . . Addiction potential HIGH!
Union Hotel: Chocolate Cake
7 oz. good-quality bittersweet cooking chocolate
(Sharffen Berger or Ghirardelli are good choices)
1/2 c. butter
1 1/2 c. strong coffee
1/2 c. bourbon
1 tsp. vanilla
2 c. cake flour
1 1/2c. sugar
1 tsp. baking soda
1/4 tsp. salt
2 c. heavy cream
2 tsp. vanilla
1. Preheat oven to 275 degrees. (This is not a misprint.)
2. Spray two loaf pans or a Bundt pan with non-stick cooking spray.
3. Break chocolate into chunks; place chocolate, butter, and coffee in a heavy-bottomed pan of about 4-quart capacity. (If coffee is hot from brewing, this goes faster).
4. Place over low heat and stir almost constantly with a wooden spoon until the chocolate melts, then stir vigorously until the mixture is smooth and completely blended.
5. Set aside to cool for about 10 minutes; beat in bourbon, eggs, and vanilla.
6. In a medium bowl, combine flour, sugar, baking soda, and salt, and sift thoroughly together.
7. Add flour mixture to the chocolate mixture in the pan, and beat with the wooden spoon until well blended and smooth.
8. Place batter in prepared pan(s) and bake for 45-55 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
9. Remove from oven and let cake cool for 15 minutes, then turn out onto a rack to cool completely.
10. Beat the cream with the 2 tsp. vanilla until it barely stands in peaks; it should be fluffy, but thin enough to run down the sides of the cake when you place a spoonful on each serving.
11. Slice cake into thick slices and serve with cream.
Serves about 12.
Note: This recipe comes from California The Beautiful Cookbook. This recipe comes from the Union Hotel in Benicia. The cake is dark, rich, and moist without being too sweet.