My new favorite fruit, hands down, is the pomegranate.
I cannot believe that before last week I had never peeled and seeded my very own red, rounded, sexy pomegranate. It was great.
I've had everything from pomegranate kefir to pomegranate Greek yogurt with the delicious little seeds to straight up Pom Juice. It's all been taste-bud lovely, but nothing quite as exhilarating as the actual picking and peeling and seeding of my own, whole pomegranate.
The entire experience of cutting and gutting is rewarding. The one I worked on was pretty and plump and yielded a good 2 cups of magenta-shaded, tart-juice-filled beads. My friend, Caitlin, had given me a wonderful little tip for cutting poms - do it in a sink of water (or as I did, bowl of water). That way, you contain the staining mess and your kitchen doesn't end up looking like a crime scene.
Once I had pulled each and every juicy bead from the white inside, I was poppin' them into my mouth, poppin' them onto salads, poppin' them into smoothies. They. Are. So. Fricking. Goooood.
Tart, but refreshing. And oh so pretty to look at.
Mmmmm.
Tonight I am going to be posting a slew of recipes I've accumulated over the past month and a half, so stay tuned. Lots of yummy food that will get your taste-buds doing jigs all up an down the street. No, seriously.
2 comments:
I have got to try pomegranates afresh. A friend once wrote a whole post about the depth of meaning in peeling and eating pomegranate. All the work, all the patience it requires. They look out of control, right? Little globules of fruit in the prettiest of colors, but protected by that peel, unlike berries or grapes...
And yeah, I wonder what part of the pomegranate he was referring to, as far as the lady's temples. A strange reference, no matter how you slice it, but then having teeth like a flock of goats is...also different.
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