So I mentioned that pomegranate can be a fairly tedious fruit to deal with, and I have to say that I may have stretched the truth. It is incredibly tedious to deal with. Imagine that you are trying to get corn off the cob, but instead of the kernels not detaching when you push them a different way, they explode into a bloody looking mess. I am currently soaking a shirt in Oxi-Clean because I dared to have nails that extend past my fingertips.
Getting it apart is interesting as well, since you have to slice around the top of it, like you were going to cut it off but you leave the stem intact. Then you peel off the top of it until it leaves the insides exposed and you can see some distinct ridges.
You cut into the little divides between the clusters of seeds and each section breaks apart into its own little section to break apart. Getting the seeds separated from the pith is difficult to explain, you really just have to basically root your hands around and gently push them out. I don’t endorse child labor, but I imagine small hands would make quick work of the seeds without losing the juicy enclosed in the seeds.
I got pretty caught up in explaining how to dissect a pomegranate that I forgot that I actually put it in a dish. I want to thank Scrambledchefs.com for this tasty recipe and you should definitely make it for your next cookout.
The sweetness of the arils, crunchiness of the cucumber and the salty bits of feta and green onion really work well in this.
The pomegranate isn’t exactly super sweet, but actually a bit tart when you bite into a seed. My mouth keeps expecting it to be sweeter than what it is, but I really enjoy the tang that comes with it. Overall this salad is super refreshing and hits the spot on a warm day. Why are you still reading this? Go make this salad!