Paper Palate

One of my favorite things about being a subscriber to Cooking Light magazine are the things that I learn from reading the magazine. I am clearly a novice cook, but am a scholar by nature. I love to immerse myself in subjects that I don’t know a great deal about. I can honestly say that each month I learn something new from Cooking Light.

This month I simultaneously received my magazine and bought my first ever pomegrante. I am sure I am not the last person on earth to have never have tried a pomegrante, but sometimes I feel like it.

The pomegranate is a strange bird in the fruit world in that you eat the seeds and not the flesh of the fruit. The seeds are small and raspberry colored. When eaten, they add both a sweet and tart sensation to your mouth.

One of the interesting facts about the pomegrante is that ancient Jewish scholars believed that each fruit contained 613 seeds, representing the number of commandments in the Torah.

One thing to be mindful of when opening your pomegrante is that the juice will stain. The writer suggests that you submerge the fruit in a bowl of water and pull apart the fruit in sections. The seeds will sink to the bottom and the rind will float to the top.

Here are some great places to find more information on pomegranates.

Blog Appetit: a great post about the wonderfully juicy fruit.

Pomegranate Recipes: here is a listing of recipes on Recipe Zaar.

Meals for You!: more recipes using pomegranates.