But enough of hearing me wax lyrical about one of my favorite fruits. If you are like me in the past, not too sure how to open or use it, let the mystery be solved today!
If you are choosing a pomegranate at a farmer's market or supermarket, try to find one that is deep red in colour and feels relatively heavy . It should also have a shiny exterior, as if it has been waxed, and a soft (not mushy) skin. Avoid picking pomegranates that has cracks on its skin cos they tend to spoil quickly.
Now that we've got that settled, there are two popular ways of eating it raw: by picking the seeds or extracting its juice. If you are wearing your favorite white shirt, I'd suggest you to protect it with a napkin or apron, or better yet, wear something else altogether cos this vibrant fruit has a knack for shooting off red juice that might stain your beloved shirt.
To open the fruit, simply cut the fruit into quarters using a knife and pick the seeds out with your fingers. You just need to be careful about the juice that may spray out when you accidentally burst the kernels. But hey, just like eating mangosteen, half the fun is the mess of prying open the fruit for some finger-licking goodness! :) Just don't go overboard and end up looking like you just butchered a small rabbit.
Alternatively, you can also separate the seeds from the skin by pulling it at the side (like how you would pull apart an orange from its skin).
To extract its juice, simply blend the pomegranate seeds in a blender and strain its juice through a cheese cloth or muslin.
One of my other favorite way of using pomegranate is as a salad dressing or a glaze over meats. Below is a simple recipe to make your own pomegranate molasses.
4 cups of pomegranate juice
1/2 cup sugar
2 tablespoons of lemon juice (or to taste)
Simmer your pomegranate juice, sugar and lemon juice over medium heat on a large saucepan for about an hour, or until the mixture becomes a thick syrup. Dissolve more sugar into it if you want the syrup to be sweeter. When done, cool the pomegranate molasses before storing it in the refrigerator. Tweet