As you probably know I’m all about eating local, however that goes out the window when it comes to pomegranates, they’re one of my favorite foods. If you’ve only ever had the juice it’s time to get brave and try the fruit.
Look for ones that are heavy for their size, slightly dented, and with no bruises, brown spots and/or mold on the skin or little flower “stem”.
When pomegranates are ripe they’re sweet and tangy, much better than most of the pomegranate juices on the market. I buy the fruit intact and cut it in half with a knife while it’s sitting on a piece of paper towel to absorb any juice that leaks out. The juice can stain clothing, so be careful when cutting and eating.
When you get it open, you’ll notice a light yellow “webbing.” Don’t eat it or the skin, they’re terribly bitter and will ruin your pomegranate experience. Many health practitioners recommend eating the yellow parts and skin claiming that’s where all the antioxidants are. I go by the rule that if it tastes lousy it’s not intended to be eaten. You can come to your own conclusion on that one.
Gently pick out the seeds and eat them. There’s a little white pit in the center of each seed, eat it, it’s good and a little crunchy.
Pomegranates are a great source of vitamin C, vitamin K, potassium, fiber, copper and folate, they’ve even got some protein and iron which can help to strengthen your immune system and keep you cold-free this autumn.
They’re amazing for your skin and blood and really helped me out during the acne years. So get out there and try ‘em! I hope you’re as big a fan as I am.