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Too Many Cooks

Deep, red colors of Fall


Ever since I was in grade school (many years ago), a more obscure hallmark of Autumn has always been the arrival of pomegranates in the produce section. Back in the day, it was a crapshoot — about half the pomegranates you’d pry your way into would be a) rotten or b) unripe. It made the good ones taste even better.
These days, I’ve found that all pomegranates are *not* created equal. There’s your average pomegranate, and then there are the truly colossal POM Wonderful ones. And they are wonderful. Read here to learn about the varietal and their orchards.

Those wonderful pomegranates arrived at Spokane-area stores this week and they are one of the few items I will overpay for.

Just take a look at the arils. Deep red, big, tart but sweet, and of course juicy.

Today I had mine sprinkled on a bowl of plain Greekyogurt. Simple and delicious.
Tell us in the comments: What’s your favorite way to eat a pomegranate?

P.S. If you find it frustrating getting to the little bits of goodness without making a total mess, check out this video that shows an easy and sensible way of harvesting the arils.


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We never really believed that old cliché anyway. We're collaborating to share our cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.

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Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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