POMEGRANATES

DELICIOUS POMEGRANATES ARE ONLY AVAILABLE SEPTEMBER THROUGH JANUARY.
SO ENJOY ONE TODAY.
A ripe, ready-to-eat pomegranate is a luscious jewel of a fruit, capable of transforming any meal into an extraordinary experience. And although this delicious fruit may seem exotic, it’s wonderfully easy to enjoy.
Packed inside are hundreds of ruby-red arils – sweet, tart, gem-like juice sacs, bursting with pure flavor. Enjoy these little beauties as is, toss them into savory or sweet dishes, or use them as a brightly colored garnish.
Did you know that Spanish Padres are credited with bringing pomegranates to California? They grew them at missions some 200 years ago. Today in the San Joaquin Valley, the heart of the great State of California, is the only concentration of commercially grown pomegranates in America. Now it’s our mission to share the wonder of California Pomegranates with the world.

CUT OFF THE CROWN, THEN CUT THE POMEGRANATE INTO SECTIONS.
PLACE THE SECTIONS IN A BOWL OF WATER, THEN ROLL OUT THE ARILS (JUICE SACS) WITH YOUR FINGERS. DISCARD EVERYTHING ELSE.
STRAIN OUT THE WATER. THEN EAT THE SUCCULENT ARILS WHOLE, SEEDS AND ALL.


OTHER METHODS...
TRADITIONAL METHOD Cut the crown end off a pomegranate, removing with it some of the white pith. Lightly score the skin in quarters, from the stem to the crown end. Firmly yet gently break the sections apart, following the score lines. Bend back the skin and gently scoop the seed clusters into a bowl; remove any pith.

FANNING METHOD Cut the pomegranate in half vertically. With the cut side up, make 4 equally spaced cuts 1 inch long and 1 inch deep. Hold the pomegranate half, cut side down, over a deep bowl and pull the fruit open but not apart, using equal pressure from both hands. Holding the pomegranate half, cut side down, in the palm of one hand, whack the top of the fruit with the back of a large spoon. The seeds will fall out.