The first time I saw pomegranate seeds, I was fascinated. The little ruby jewels have a stunning translucence. They take some work to pry out of the fruit, but they have a snappy berry flavor that’s worth the trouble.
Pomegranates grow well here, as with most Mediterranean fruits. You can find them aplenty in the farmers’ markets these days. Split open one of the leathery blushed fruits and carefully separate the seeds from the pith. Be careful, though: The juice will turn your hands a sickly brown.
It works well to harvest the seeds in a bowl of water to dilute the stains. Then pop them in your mouth for a puckery snack or sprinkle them over ice cream or yogurt. They’re also lovely dropped into a glass of champagne. Once you get addicted, look for pomegranate molasses at Middle Eastern grocers. A tart-sweet syrup, the “molasses” is wonderful drizzled over roasted pumpkin and grilled chicken.