Surprisingly few people know that in Greece the pomegranate is considered the fruit of love. And although many may somewhat loosely associate the seedy red fruit with Mediterranean, it is actually quite a prolific tree, and its fruit is enjoyed in most mildly temperate climates around the world. One can't deny that is intriguing, ruddy red with lumpy, leathery skin on the outside and chock full of glistening, candy red juicy seeds on the inside. We avoid the seeds with most fruits; with pomegranates the seeds are the only to go for. Eating a pomegranate out of hand is tedious. The white papery flesh is astringent and bitter and must be avoided, while the hard kernels of the seeds can get stuck between one's teeth. No wonder it's regarded as the fruit of love!
If you're like me, you've seen pomegranate juice in a wide variety of locations, and immediately wanted to buy some and try it. Delicious, pomegranate taste without the seeds or hassle! But I confess that I've never tried this appealing elixir due to its prohibitive point (staying true with its reputation as the fruit of love!). I haven't seen pomegranate juice in anything but 100% form, but I for one would pass on a diluted variety. It just wouldn't be the same. I feel the same way about passion fruit juice: concentrate it and mix with a pound of white sugar if you want, but please don't dilute it with pineapple juice or other such nonsense.
So what can we do with pomegranate seeds in cooking? Truth be told, not a whole heck of a lot. But I can't resist buying pomegranates occasionally, being the curio that they are. And I confess serving a spinach-based salad for two textured with chopped walnuts, minced celery, and pomegranate seeds, dressed with a balsamic vinaigrette. And as for what they say about it being the fruit of love, well I think it's true!
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