The pleasures of pomegranates

"It was the nightingale, and not the lark, that pierced the fearful hollow of thine ear. Nightly she sings on yon pomegranate-tree. Believe me, love, it was the nightingale."
- William Shakespeare, Romeo and Juliet

How to harvest seeds
Place fruit tip up; cut in half horizontally. Holding each half cut side down over bowl, sharply tap top with large, heavy spoon to knock out seeds; discard bitter membrane. One fruit yields about 3/4 cup (175 mL) seeds.

How to juice
Roll pomegranate on work surface applying gentle pressure but without breaking skin. Using paring knife, remove crown (like tomato core). Place fine sieve over measuring cup. Squeeze fruit to release juice into sieve. Scrape seeds from fruit into sieve; press to remove juice. One fruit yields about 1/3 cup (75 mL) juice.

What it is
Pomegranates are an ancient fruit thought to have originated in Persia or Afghanistan but now grown in subtropical regions throughout the world (including Australia, China, India and California's Central Valley). These handsome rosy orbs with tufted crowns, bursting with juicy jewel-like sacs, are in stores from fall to early winter, just in time for the holidays. For festive treats, sprinkle the seeds over ice-cream parfaits, pancakes or waffles, salads and couscous, or jazz up pomegranate juice (either freshly squeezed or bottled) with sparkling wine or soda.