I remember the first time I had pomegranate, it was the beginning of a lifelong love affair. Way back when I was a kid (not THAT long ago) the only way to get pomegranate was in the fall and in it’s whole form. There weren’t pomegranate juices or little containers of pomegranate arils ready to eat. Nope. You had to painstakingly remove each little seed for that mouthwatering pop of flavor. Sometimes a single pomegranate would last four days.I would come home after school and pick at it. Oh how lucky we are to be able to skip this step. You can still find me every fall picking out those seeds, but when I find a recipe that calls for the antioxidant packed seeds, I sometimes buy the little packs to save time. Keep reading for some amazing recipes to take advantage of this in season fruit…
image credit: La Tavola Marche
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