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<p>Pomegranates are one of the supreme pleasures of the season. Their garnet like seeds are sweet, tart and juicy. They're also blood red and opening a whole pomegranate the wrong way can make your kitchen look like Janet Leigh's shower - <i><b>afterwards.</b></i></p><p> </p><p>If sweet, tart and juicy are not enough for you - how about antioxidant and vitamin bennies? It's all here in one slightly challenging package.</p><p> </p><p>Here's a foolproof method for opening a pomegranate wtihout looking like a bloody mess when you're through. </p><p> </p><p>See this article on <a mce_href="http://gourmetfood.suite101.com/article.cfm/picking_fall_apples" href="http://gourmetfood.suite101.com/article.cfm/picking_fall_apples">Fall Apples that includes an APPLE-POMEGRANATE salad</a>. </p>
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Here we have a beautiful pomegranate. No bruises or wrinkles. Firm and deep colored.
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This is the crown or the blossom end.
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Score this end with large + shaped cuts.
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Hold the pomegranate under water in a large bowl and separate into quarters.
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A pomegranate has sections of seeds inside, simply pull them gently away with your thumbs.
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No red mess, just gorgeous pomegranate seeds!
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Here, I'm sprinkling pomegranate seeds on a salad of roasted beets, supreme of orange.
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