Please pass the pomegranate!


Thanks to some fabulous marketing by one particular company, one of my all-time favorite fruits has skyrocketed in popularity. Mind you, I’m not a huge fan of the juice. I’m actually not a huge fan of any juice. Have always preferred eating my fruit versus drinking it—especially pomegranates. But they sure are buggers to eat. The challenge is extracting those beautiful red seeds—called arils—without staining clothes red.

As a kid growing up I was introduced to pomegranates many decades before they were trendy. I guess my mom was just hip before herPomegranate-arils-neily1 time. Called the jewel of autumn, pomegranates are plentiful in the fall and through January and are the perfect holiday treat. Their vibrant red color offers such a festive flare. Add them to salads, cereal, yogurt, fruit desserts, oatmeal, or just eat by the spoonful—one of my favorite ways.

The challenge with the pomegranate is most people don’t know how to ‘peel’ them. That’s because, you don’t. So what’s the secret to getting at the luscious red morsels inside? I’ve created two videos for your viewing pleasure. One is the underwater method which I learned about first. Later I was introduced to another easier and faster method. I call it the beating it with a spoon method. Regardless how you de-seed the fruit, know that you’re getting a nutrient-rich fruit loaded with disease fighting compounds called phytonutrients—specifically anthocyanins and ellagic acid. Pomegranates are an excellent source of potassium and vitamin C with only 72 calories per 1/2 cup, but with 3.5 grams fiber.


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