Pomegranates are one of my favorite autumn fruits. Though they are difficult to peel and eat without making a huge mess, the bright little jewels within their ruddy red exterior makes them a delight to behold, let alone eat. The fruit inside is really just juice - juice encased in tiny orbs with seeds in the middle. I love popping a handful of the orbs into my mouth and crunching down on the pods; they burst in your mouth, releasing the intensely tart, red juice. Just beware: that blood red juice easily stains clothes!
My grandmother used to grow pomegranates in her backyard. Every Thanksgiving, she would place pomegranates in the center of the table amongst other fall fruits, like Bosc pears and persimmons. It was always so lovely to have the colors of fall on the table: deep reds, oranges, and browns. To this day, I still prefer a fruit centerpiece over flowers.
When I was a child, I had no clue how to remove the delicious seeds without taking forever. I would spend at least 30 minutes picking all the seeds out, staining my fingers red in the process. When I was done, it was a divine pleasure to finally relax and eat the fruit without the internal white leafy parts. I never realized there were easier ways to extract the seeds until I became an adult. I've included a video here that explains how to remove the seeds in no time at all! I wish someone had told me how to do this when I was little; I would have had so much more time to watch Nickelodeon! I recommend following these steps, then eating the tasty pods by themselves with a spoon or over vanilla ice cream. They are also excellent on salads, as a garnish for soups, and mixed in with squash (after you've already cooked the squash)!
