Pomegranates. I’m used to seeing them on the front of a lotion or body wash bottle. Sometimes I’d notice them in the store, but I always hesitated. How would I prepare one? How do I eat it?
Finally, a .50 coupon paired with a $1 sale convinced me — especially since stores here double .50 coupons. How could I say no to free pomegranates? I had the incentive I needed to learn how to prepare and eat a pomegranate. I did a little research, both online and in real life.
Then, dig in. Pull the pomegranate apart, and you’ll begin seeing all these lovely, red juicy seeds. Yes, juicy. It helps to do this with your hands and the pomegranate submerged in water — otherwise, you’ll have red juice squirting everywhere. The water also helps because the white pulpy stuff will float to the top, while the seeds will end up at the bottom.
Drain off the water, and you’re left with a pile of pomegranate seeds. Yes, with a pomegranate, the seeds — errr, arils (that’s the proper term for pomegranate seeds) are the part you eat. They’re good for you: a great source of Vitamin C, fiber, and polyphenols (that’s what gives red wine its health benefits).
The arils do have a small seed inside. Eating them kind of reminds me of eating grapes with seeds. I can’t say I enjoy it all that much. It reminds me of my 3-week stay in Italy several years back. I was sitting at the table with my adopted Italian family, carefully taking each grape seed out of my mouth and placing it on the edge of my plate. I noticed that the rest of the family was throwing back the grapes like crazy, eating the seeds and all. Ah well, I’m sure they’re a great source of fiber.
You can eat poimegranate arils on their own, or sprinkle them over yogurt, salad, or cereal. They could also be a nice accent to chicken or a roast.
In the store, choose a heavy pomegranate. The weight indicates a full, juicy fruit. The color doesn’t matter much, unless you’re buying the pomegranate as a table decoration.