In article >,
Michel Boucher > wrote:

> (PENMART01) wrote in
> :
>
> > Michel Boucher > writes:
> >
> >>How can you tell when it's ready to eat? Doesn't exactly come
> >>with a manual.
> >
> > Manual: http://www.crfg.org/pubs/ff/pomegranate.html
> >
> > [excerpt]
> > Harvest: The fruits are ripe when they have developed a
> > distinctive color and make a metallic sound when tapped. The
> > fruits must be picked before over maturity when they tend to crack
> > open, particularly when rained on. The pomegranate is equal to the
> > apple in having a long storage life. It is best maintained at a
> > temperature of 32° to 41° F. and can be kept for a period of 7
> > months within this temperature range and at 80 to 85% relative
> > humidity without shrinking or spoiling. The fruits improve in
> > storage, becoming juicier and more flavorful.
>
> Thanks, Shel. My wife and I both tested it and neither one of us
> thinks it sounds metallic, but the long shelf life is reassuring.

Michel,

If you decide that Bob's method of consuming pomegranate juice is too
violent for your taste, here's one way to get the seeds out without
squirting juice all over the place. Score the skin of the pomegranate
in several places from north to south end and set it in a deep bowl of
water for a few minutes. Then pull the fruit apart at the scores and
tease the seeds from the membranes. The membranes will float, while the
seeds sink.

Cindy, who's going to try a spinach-pomegranate seed salad tomorrow
night for dinner

--
C.J. Fuller

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