The first time I tried a pomegranate was in the eighth grade when, during a unit on Greek mythology, my eighth grade English teacher took the class on a trip to Hades. By “trip,” I mean she stood in front of the class with the lights turned off and went into a dramatic monologue, essentially just yelling at us in some sort of odd, aggressive guided visualization. No one knew what the Hell (what the Hades?) was going on, but we got to eat delicious pomegranate seeds at the end (the fruit is big in mythology), so the lesson was a success in my book.
I usually buy the packages of pomegranate seeds they have at Whole Foods and Trader Joe’s instead of the actual fruit because I’m lazy (and the kitchen typically ends up looking like the scene of a double homicide when I’m done). I know now that you’re supposed to submerge the fruit in water as you pick out the seeds to reduce the mess, but still, aren’t the packs just so much easier?
Instead of using my pom seeds as a salad topper or salsa addition, like I usually do, I decided to dump them into my morning juice the other day and wow—delicious! You guys will love this juice combo!
- 1 medium beet with greens
- ½ apple
- ½ lemon
- 3 carrots
- ½ cup pomegranate seeds
- Scrub the beets and carrots before juicing. No need to remove the lemon peel (unless it’s really thick, then it might add a bitter taste).
- Push all ingredients through the juicer.
What’s your favorite way to eat pomegranate seeds?