Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

What's in season? Pomegranates

October 31, 2009 |  6:02 am

Pomegranat500

Join L.A. Times Food Editor and cookbook author Russ Parsons in cooking through the seasons. It's your guide to what's fresh now at the market -- and what to do with it once you get home:

What's fresh now? Pomegranates. Sweet and tangy as they are, pomegranates are undoubtedly the "un-convenience" fruit. Few other foods demand as much of the eater. Not only do you have to break through that tough, leathery outer shell, but then you have to pry apart the pith to get to the delicious, though admittedly seedy, edible parts.

Click here for an easy way to clean a pomegranate, and some recipes for putting them to good use.

Photo credit: Larry Crowe / Associated Press 

RECENT & RELATED

Russ Parsons: The California Cook

MAP: Explore your local farmers market

Your recipe requests answered

More recipes from the L.A. Times Test Kitchen


 


Post a comment
If you are under 13 years of age you may read this message board, but you may not participate.
Here are the full legal terms you agree to by using this comment form.

Comments are moderated, and will not appear until they've been approved.

If you have a TypeKey or TypePad account, please Sign In





Comments

A good reminder to start adding more pomegranate juice to my diet. I hear it's good for the skin.



Advertisement

About the Bloggers
Daily Dish is written by Times staff writers.



Categories


Archives