I never had pomegranates up until a few months ago. Have you ever tried them? They’re quite delicious. Strange but delicious.
The first time time I bought them I Googled how to cut them. Good thing because these are different than any other fruit. These beady little pearl like rubies are actually called arils. Did you learn something new yet?
They’re quite good. I cut one open, removed the seeds and left them sitting on the counter. Ahem! Apparently my oldest really likes them because I came back to an empty bowl. That’s cool though. At least he knows he likes them at the age of 11.
I didn’t know til I was 33. Poor me. I’ve been living without such lovely delicacies for so many years of my life. Partly because we didn’t enjoy a vast variety of foods growing up. The second part is totally my fault for not going out and trying new things once I was on my own.
I still haven’t tried caviar. Don’t know if I want to either! Still haven’t tried snake wine or fried spiders. (Think I’m making it up? Go check it out?) But seriously I’m good with having tried pomegranates, persimmons and papaya this past year. Go me! I’m great!
Once I fell in love with pomegranates I knew immediately that I’d have to toss them on some salads. They’re so perfect and their color just pops on a bed of greens. So pretty.
Here’s a salad I’ve enjoyed recently and thought I’d share the recipe with you.
Get out there and try some new foods!
Blessings and love,
- For Salad:
- ½ pound fresh baby spinach
- 1 cucumber, chopped
- 1 apple, seeded and chopped
- ⅔ cup shaved Parmesan
- ½ cup pomegranate arils
- 3 Tablespoons red wine vinegar
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- salt and pepper
- Place spinach on a plate. Add pomegranate arils, cucumber and apples.
- In a small bowl or container whisk together red wine, olive oil, honey, mustard, salt and pepper. Pour over salad. Toss to coat. Garnish with shaved Parmesan.
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