The Pomegranate

c.1320, poumgarnet, from O.Fr. pome grenate, from M.L. pomum granatum, lit. “apple with many seeds,” from pome “apple, fruit” + grenate “having grains,” from L. granata, fem. of granatus, from granum “grain.” The L. was malum granatum “seeded apple.” It. form is granata, Sp. is granada.

Next year, I plan to plant a pomegranate bush. I have loved these fruits since I was a child. There is just something special about them. Maybe its their incredible color, or that you have to work a little to eat them, or the sweetness of the juice.

I’m find that the pomegranate juice you can buy in the store is kind of sour. I prefer to buy pomegranates when they are in season–like now–and use them fresh. The key to picking a good one is to look for a pomegranate that is plump and shiny. The skin should be a deep red without any bruises, cracks, or brown marks.
To eat, run a knife along the side to make a shallow cut and then slowly pry open. Pick the seeds out from the white pith. Be careful of the juice–it stains.
What to do with them? I just eat them, but there are other alternatives. You can use them:
In salads. Martha Stewart recommends a Persimmon and Pomegranate Salad with Arugula and Hazelnuts but they can just be sprinkled on top like you would any dried fruit. (Martha also has a good trick for how to juice a pomegranate in that recipe.)
In cocktails, like this Pomegranate Champagne Punch.
In homemade Jell-o. Alton Brown makes a pomegranate gelatin. It made me start experimenting with making my own gelatin (but that’s another post).

As a glaze for meat.
For example, this Duck Breast With Pomegranate Glaze.
Other ideas?

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