This One’s for Ruby
1 November 2007 by Jean Johnson
I can’t help thinking of Ruby–the little dust mop kerin terrier who lives next door–when I work with pomegranates.
Indeed, once the glistening ruby red seeds are freed from their leathery husks, they do as much to garnish soup, cereal, or warm salad as little Ruby-do does to dazzle her doting mommy.
More’s the pity that I shunned these fruits for years. That was when I thought of them as apples to be eaten in one sitting. Now I consider them critters to be shucked and readied for all manner of garnishing, pomegranates have taken their place in my kitchen.
Breaking down a pomegranate half takes all of 5 minutes, and then you have a bowl of seeds to play with plus half the fruit in reserve for the next go-round.
If you’re intrigued get with the program pronto. These righteous round lovelies with their tart Ruby-do seeds shine for us only a few months each autumn. By January, they’ll be a fading memory.
Please also join me on Facebook, watch my YouTube videos, and follow me on Twitter.
< Go back