OK, so it’s true, I’ve been hiding out in one of the world’s greatest places: Missoula, Montana. I adore this town and I’m ashamed to say how many years have passed since last visit. I’m hitting the market tomorrow morning, and I’ll tell you about that as well as other intriguing finds. Meanwhile, have a glass of juice.
Our pomegranates have arrived. Just before we left home, I picked an armful of fruits, split down the middle, bursting with seeds. When a pomegranate cracks, it’s time to eat. I knew we’d be leaving for a week, so I juiced them.
How to separate seeds from all those membranes? It’s simple. Fill a bowl of cold water, submerge the fruit and dismantle it with your fingers. The seeds will sink, the membranes will float. Once you’ve discarded all the gunk, all you have to do is run those seeds through a juicer and you’re left with all that tart, nutritious goodness.
If you prefer to cook with your pomegranates rather than drink them, I highly recommend a trip through Laura Kelley’s new book, The Silk Road Gourmet, which offers plenty of tantalizing recipes that call for pomegranates.