Persephone’s fruit


Illustration by Sarah Hansel

Imported to California with the Spanish missionaries in the 1700s, pomegranates look beautiful, but the unopened fruits often serve as a décor more than a dessert. Crack into one, though, and you’ll discover hundreds of ruby jewels. They have a slightly tart flavor reminiscent of cranberries and add balance to salads, parfaits and pastries. Scatter them over a chocolate cake for a gorgeous presentation or stir them into stews for a welcome pop of juice with each bite. Afraid of staining your hands? Carefully dislodge the arils underwater and rinse them free of pith.