FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
What’s coming up: Pomegranates
The Free Lance-Star food section and the Front Burner blog are reviving a popular feature from years past. Each week we will feature a vegetable or fruit that is in season in our area and offer tips on selection and cooking. Here on the blog, please feel free to offer your own serving suggestions for these seasonal delights!
When it’s fresh here: The pomegranate is not grown in this area, but it is in season from California, Arizona and other warmer areas in the winter months.
Fun fact: Yes, pomegranate juice will stain. In fact, it has been used as a natural fabric dye.
Pick and choose: Choose bright red fruit that is heavy for its size, with no bruises or cracks.
Quick serving ideas:
- To extract the seeds, cut the crown from the pomegranate, and lightly score the skin in a few places. Soak the fruit in a bowl of water for 5 minutes, then break sections of the fruit apart while holding it under water. The seeds will sink to the bottom and the rinds will float. Skim off the rinds and pour the contents of the bowl through a strainer.
- Use seeds on salads, on ice cream, pancakes and other dishes.
- Squeeze out pomegranate juice for use in marinades and salad dressings.