Why I love pomegranate

Fresh pomegranate is one of my favorite things. It’s a rather odd experience to peel and eat one. The texture of the fleshy seeds looks like bright red corn, tastes like grapefruit. and crunches like granola. It’s delectable and sweet, with interesting texture, and a refreshing finish. getting the seeds out for someone new to pomegranate can be frustrating. The first time I peeled my own, I simply cut it in half and quickly ruined my shirt with a bright red stain and I looked like I had murdered someone. I ate the seeds out of the pomegranate with a spoon, and chewed through the rather bitter pith. It’s not bad at all, but dampens the overall flavor, not to mention crushing many seeds unnecessarily. There’s a far better way:

Peeling a pomegranate

Cut off the stem and the base of the pomegranate, cutting just into the seeds at the top and bottom of the fruit, and score the sides of the outer flesh, then break apart a few of the sections. Begin peeling apart the outer skin and pith from the seeds and separate the seeds and the pith into two bowls. A pomegranate yields about a cup of seeds, but you’ll want a wide mouth on your bowl for the inevitable jumpers. Taking apart a pomegranate is a little like exploring a dead beehive. The beautiful pith formations seem very much like a honeycomb to me. There’s a poem there.

The Breakfast Problem

This morning I decided to take a few fresh vegetables to make a filling for grilled veggie breakfast burritos. In my refrigerator, I typically have fresh spinach, Roma tomatoes, onions, new potatoes, orange bell pepper, and tortilla. These were the first things I saw this morning when I opened the fridge, and I tasted them in my mind, and salivated. I considered eggs and sliced turkey, but the vegetables were plenty.

Ingredients

• 1 medium tomato, diced
• 1 cup fresh leaf spinach, chopped
• 1 small onion
• 1 small bell pepper
• 1 new potato, diced
• 2-4 fajita size whole grain burritos
• spices as you wish, I chose my typical spice and herb mix of paprika, curry, pepper, salt, oregano, and cayenne

Preparation

1. Heat an oil-sprayed medium frying pan over medium heat. Warm tortilla in microwave or on a warm pan as per package instructions.
2. Add onion, pepper, and potato to pan and heat 5 minutes, rotating in the pan every minute or so. Season as you stir.
3. Add tomato and spinach to pan and heat 5 minutes, rotating every minute or so, until ingredients are melded well and spinach is wilted. season as you stir.
4. Place about a quarter cup of the mixture per tortilla and wrap, enjoy.

The burritos will be approximately 200 calories per wrap.

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