Plz to be instructing me on the proper pomegranate eating proceedure.

[tripperfunster]

So ... around once a year I have a craving for pomegranates, and every year I make an unholy mess of myself and surroundings.

I love the flavour, but dislike the ... woody texture of the inside of the seeds. I can eat a few no prob, but then get a bit overwhelmed at the build up of fiberous-ness and need to spit that part out. Sort of like sunflower seeds, but yanno, inside out.

Also? I can't seem to pull a few seeds/kernels out without sending at least twice as many flying out in different directions. I spend more time on my hands and knees searching for rogue seeds than i do actually EATING.

Today I ate it hunched over the sink, with the poise and grace of a zombie eating a particularly juicy brain.

Hints and tips and flat out crit welcome.

Comments

[emmagrant01.livejournal.com]

I scrape all the seeds into a bowl and then eat them with a spoon. But then, I don't mind the crunchy parts. ;-)

I've heard that you can put the seeds in a blender and then strain the crunchy bits out for juice. I've never tried that, though.

Actually, my favorite way to use the seeds is as a topping, like on yogurt or guacamole, just to add a little texture.

[tripperfunster.livejournal.com]

Guacamole? Really? Yogurt I can see (in fact, had some like that today) but Guac? I shall reserve judgment until I try it. :D

As for blending, I really like the juicy 'pop' of the seeds, just not the woody insides.

[emmagrant01.livejournal.com]

There's an amazing restaurant in Manhattan called Toloache that does a guacamole de frutas, and it's like an orgasm, I swear. They mix a few kinds of fresh fruit with the avocado (like diced mango, apple, strawberry, etc.) and when in season they top it off with some pomegranate seeds. That tartness next to the creaminess of the avocado is amazing. It's the most amazing guacamole ever. (Recipe here.) I make it for family functions, and people just get this look of bliss on their faces when they eat it. :-)