Pomegranates had their fifteen minutes of fame a while back. There was the surge of pomegranate martinis and Bellinis, the POM juice fad, and the classy accompanying drizzle of pomegranate molasses added to salads and appetizers served at all the trendy restaurants. But even when this funky-looking fruit had its time to shine in the spotlight, no one actually gave any respect to the fruit itself. I feel it is time to change this. Pomegranates are actually one of the few fruits that are at their peak in the winter and are as fun to play with as they are to eat. While they might seem a little expensive (2 for $5 at Whole Foods or $1.29 each at Trader Joe’s), one pomegranate packs enough seeds to keep you munching for quite some time.
Picking your Pomegranate
Look for a pomegranate that has a shiny and deep red skin — the darker the skin, the riper the pomegranate. The pomegranate should feel heavy and be firm to the touch but should have a little give if you press on it. You can also tell if it is ripe if you are able to scratch the skin with your fingernail.
Prepping your Pomegranate
Pomegranates are a tricky little fruit. The entire pomegranate is basically composed of its seeds, which pack a zesty and slightly sour and sweet punch. The seeds are what you eat, but removing them from their flesh can be a tad time-consuming. I’ve found that the easiest way to remove the seeds is to score the pomegranate crosswise (you essentially want to cut an X about half-way down the fruit) and then pull the fruit apart to reveal all of the seeds. Use your fingers to remove the seeds from the white inner flesh and you’re good to go!
Eating your Pomegranate
Pomegranate seeds are great as a healthy snack. They’re also great sprinkled on oatmeal, tossed with grains like couscous or quinoa, or mixed into thick Greek yogurt and honey. But my favorite way to eat them is in a salad that’s adapted from my new favorite cookbook, Lucid Food by Louisa Shafia. I worked with Shafia this fall, and we made this salad for one of her cooking classes. I’ve since made the dish for various family and friend functions; it always yields rave reviews. Crunchy, salty, cheesy, sour, and sweet, this salad really covers all of your flavor bases.
Pomegranate and Cucumber Salad
[Adapted from Lucid Food]
In a small bowl whisk together the lime juice, honey, and a sprinkling of salt and pepper. Continue to whisk the mixture vigorously and add the olive oil in a slow, steady stream. In a large bowl, toss together the pomegranate seeds, cucumber slices, scallions, cilantro, and half of the feta. Pour the dressing over the ingredients and toss to fully coat. Garnish with the remaining feta and serve! Yields 4 generous servings.