If you are going to drink pomegranate juice - and I love it - it is normally better to buy it in bottles.
You can squeeze the juice from a halved pomegranate with a squeezer or by hand, but it isn't fun.
I used to peel pomegranates, divide them into sections, and eat the fruit from the sections.
However, if you are going to use pomegranate in a salad (whether fruit or savoury) or mixed with lamb (yum), then you can do no better than use the patented Nigella Lawson method of halving the pomegranate, holding it cut side downwards over whatever dish you are using and bashing it with a wooden spoon. Astonishingly, this works. (One of my favourite all time recipes - and one that has never failed at dinner parties, is lamb shoulder cooked for hours at low temperature, stripped off the bone and into shreds, mixed with fresh mint, pomegranate seeds, and salt, then dressed with pomegrantate juice. Served with a salad of grilled peppers,blanched almonds and feta cheese, dressed with good olive oil. Thank you Nigella!)
Mission Statement
Reading, writing, plant photography, and the small details of my life, with digressions into science and computing.
(no subject)
Date: 2007-11-01 05:34 am (UTC)You can squeeze the juice from a halved pomegranate with a squeezer or by hand, but it isn't fun.
I used to peel pomegranates, divide them into sections, and eat the fruit from the sections.
However, if you are going to use pomegranate in a salad (whether fruit or savoury) or mixed with lamb (yum), then you can do no better than use the patented Nigella Lawson method of halving the pomegranate, holding it cut side downwards over whatever dish you are using and bashing it with a wooden spoon. Astonishingly, this works. (One of my favourite all time recipes - and one that has never failed at dinner parties, is lamb shoulder cooked for hours at low temperature, stripped off the bone and into shreds, mixed with fresh mint, pomegranate seeds, and salt, then dressed with pomegrantate juice. Served with a salad of grilled peppers,blanched almonds and feta cheese, dressed with good olive oil. Thank you Nigella!)