I love pomegranates. Select pomegranates that are heavy for their size--they'll be the juiciest. Don't worry too much about the color of the rind: It can vary from completely red to reddish-brown without it affecting the quality. Do look for deep color though, and you want the outside to be shiny. If it is dull, withered, or dry looking, then the inside will be, too.
Pomegranates should be refrigerated; they'll last at least three to four weeks. Once they've been seeded, the seeds also can be frozen in a tightly sealed bag.
There's an easier way to clean a pomegranate. Score the skin in quarters and open it up. Then put each quarter underwater (a large bowl or mixing bowl works great) and use your fingers to ream the seeds from the inside. The pith is light and will float to the top; the heavier seedy fruit will sink.
I eat the seeds plain, most of the time. I like the juicy crunch you get when you bit down on a handful of them. I also use them in salads, but frankly, I like them plain best.
There are no elevators in the house of success.
H. H. Vreeland
You may have to fight a battle more than once to win it- Margaret Thatcher
| current weight: 205.0