Stylish Food: Pomegranates


Lately I have had pomegranate seeds served on everything from salads to entrees. I even had a few on the side of a dessert plate.

Pomegranates go way back with my family. One of my sister’s and my earlier business ventures (we were probably 8 and 12 years old), was to sell pomegranates for a quarter from our front yard.

Most people back then were unfamiliar with pomegranates. We had a large pomegranate tree in one of our pastures, so we had a ready supply. For a quarter, people were usually willing to try this unusual fruit.

Pomegranates can be a bit tricky to consume. First you need to cut through the flesh of the fruit in order to get to the arils that surround the individual seeds. You don’t want the red juice on your clothes as it can stain. You also don’t want to burst all the arils when you open the fruit since the juice is so flavorful.

You may wish to strain the juice from the seed. A French coffee press or electric juicer would work. You could also press the arils through a strainer in order to collect the juice.

When it comes to eating the whole aril, which includes the white seeds inside, go for it. The seeds contain some of the health benefits of the fruit, such as high fiber. They are not as big, bitter, or hard as a grape seed.

Have you been seeing pomegranates on your plates or in your drinks when you eat out as of late?

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