Recipe inspired by: John’s pomegranate and the trick I learned to get the seeds out
One usual hectic morning, I was in my office frenetically dialing in for the next conference call that I was already late for when a big, red, round object suddenly appeared between me and my phone. I looked up, and it was my co-worker John who just walked in to join the call, with his signature gentle smile, reaching out to offer me a gorgeous pomegranate that came from his backyard. “Pomegranate!” I squeaked. “You said you like it,” said John. “Um… hello?” perplexed voice came out of the speaker phone.
John remembered correctly. I enjoy eating all kinds of fruits but have particular appreciation for seasonal ones. Among winter fruits, a pomegranate is such a bright star – I cannot get enough of juicy, zesty, sweet, crunchy goodness of this salad, but I would also eat the seeds as is, sprinkle over yogurt, or mix in with couscous and nuts for pilaf. I love how they make everything a little bit more special, and the experience starts the moment you break the fruit – Seeing the creamy white inside filled with those sparkling garnet gems overflowing out of it virtually unleashes my inner princess, although in reality I’m most likely standing by the kitchen sink in my sweat pants with Hello Kitty slipper socks. Continue reading