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Showing posts from November, 2013

Pomegranates and Persimmons

Pomegranates and Persimmons
In case you haven’t been paying attention, the food world is in the midst of a renewed love affair with pomegranates and persimmons, and they are a formidable culinary combination.
Pomegranates are easier to tackle than it appears.  Simply cut in half through the middle, hold the cut end down in your palm over a bowl and whack the uncut side with a wooden spoon.  Seeds come flying out (best to have a nice generous bowl for this process) along with some of the white membrane that holds them in place.  Hopefully I don’t have to tell you the membrane is yucky and should be composted.  Seeds are ready for eating or juicing at this point.


Persimmons are the tomato of winter in our house.  They are in season now in Virginia, and when choosing an eating persimmon, choose a Fuyu variety, the ones that look like an orange tomato and are pretty firm.  The peel can be a little tough, but it is edible, so make the call to peel on whether you’re feeling up to it (a veg pee…