These beauties walk a fine line between sweet and tart and are bursting with antioxidants. The brightly colored arils, or seeds, are a vibrantly flavored, crunchy, and juicy treat on their own, but with their distinctive color and flavor, poms are also great for juicing or incorporating in sauces for savory dishes. A pomegranate's rind and skin can vary in color from lemon yellow through all shades of pink and red all the way to purple.
Fruit: Pomegranates
Farm: Twin Girls Farm
To begin, score all around the pomegranate about 1/2 inch below the pointy top of the pomegranate with a paring knife or a chef’s knife. Keep the knife stationary and allow the pomegranate to turn 360 around the knife. Use the edge of the knife and remove the top.
Follow the ‘lines’ created by the white pith sectioning the pomegranate into pieces with a knife all the way down to just above the base of the pomegranate, just about cutting through the pomegranate skin but no further.
Now pull out all the segments to produce pomegranate seeds. Remove any sheets of pith separating the sections.
Over a large bowl, cup the cut section of pomegranate with the palm of your hands, with the seed side down and strike the skin side with a large wooden or steel spoon and allow the seeds to gently fall into your hands and into the large bowl.
Remove any pith and enjoy!
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