It’s a short season, but pomegranates are part of the magic of the holidays with plump red flesh bursting with juice surrounding each tiny seed. The seeds are festively packaged inside a leathery skin, shaped like a Christmas ornament!
Pierce the outer skin in quarters – one at time – then peel and separate the delicious (rich with potassium) seeds from the inedible, pithy white part.
Mark Bittman suggests doing it under water – or inside a plastic bag to keep from spraying red where it isn’t wanted. Or just be careful, and lean away from your party duds when preparing a pomegranate.
In salad, or just by the mouthful, enjoy!