Come fall, our pomegranate tree is
heavy with cheerful red poms, and
the kitchen table is covered with
the fruit in various stages of
de-seeding. My mother has mastered
the art of tasting pomegranate
seeds by the way. When she finds a
particularly sweet batch, she saves
it for eating (versus juicing) and
walks around with a bowl filled
with the arils, insisting that we
try them. Pomegranate seeds show up
in almost everything we make this
time of year. On our breakfast
cereal. In green salads (great with
avocados). In quesadillas. (Corn
tortillas, jack cheese, salsa,
pomegranate seeds-awesome!) So when
my friend Suzanne H served me some
of her carrot salad with
pomegranate seeds the other day, my
thought was, but of course! This is
just a playful take on a classic
carrot salad, with a scattering of
pomegranate seeds and craisins for
pops of color and flavor, and some
freshly squeezed lime juice and a
little honey.
