It's pomegranate season! I remember the first time my husband and I tried a pomegranate. They were on sale, so we thought what the heck? We'll give it a shot. Shortly thereafter, pomegranate juice was splattered all over my husband's shirt and the walls of our little apartment. It looked like a bad version of a mock crime scene. After lots of scrubbing and cleaning and a permanently stained shirt, we swore off pomegranates for years. Finally, a friend clued me in to a great tip for opening pomegranates. Follow the link to this video.
Now that opening a pomegranate is no longer an ordeal, all I have to say is YUM! This unusual fruit adds a unique spin to many different foods. Most recently I decided to try pomegranate in tuna salad. A little weird I know, but soooooooo good!
Two cans of albacore tuna in water, drained
2-3 heaping Tablespoons of mayo (add more or less to make it the moistness and consistency you prefer)
1 1/2 Tablespoons of pine nuts
seeds from half a pomegranate
1 teaspoon of salt (or to taste)
1/2 teaspoon of pepper (or to taste)
Mix all ingredients in a medium bowl. Refrigerate for at least 30 minutes. Serve on sliced bread or with crackers.
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