Fruit Challenge #9: Pomegranate

Pomegranates are odd little suckers. Having the serious texture aversions that I do, they have never been something that is high on my list of go-to healthy snacks. I remember as a kid I would suck on the individual seeds to eat just the pulp. I would then spit out the remaining hard seed that was left - I wanted nothing to do with the crunch of eating the whole pod. I must say it was a lot of work for not a lot of eatin'. Now that I am all 'growed' up though, it's high time I try to eat a pomegranate the right way.

I have always loved sweet salsas, but it all started with one specific Rothschild Raspberry Salsa. One taste of this and there was no turning back - I was helplessly hooked. By this logic, pomegranate salsa would have to be amazing, right? I decided to find out. I picked up two pomegranates on our next trip to the grocery store. When boy and I got home I peeled one right away to start on the salsa. I made the mistake of tasting a seed (a whole seed!) and ended up eating a majority of the bowl right then and there. Oops. Let's just say my pomegranate texture aversion is a thing of the past.

I will spare you the details of how I cried like a baby while cutting the onion or complained while peeling the second pomegranate or swore anytime I touched my eyes for the next two days because of the jalapeño and just skip to the part where I tell you that this stuff is amazing. Pomegranates are in season through February so I highly recommend adding this to your holiday list of appetizers. Very festive looking, incredibly healthy (well, aside from the whole chips thing), and I can't imagine anyone not loving it.

Pomegranate Salsa
1 pomegranate, peeled and seeded
1 tomato, finely chopped
1 small red onion, finely chopped
1 jalapeño, seeded and finely chopped
juice and zest of 2 limes
1/2 cup mint, chopped
3/4 cup flat leaf parsley, chopped
3/4 cup cilantro, chopped
salt and pepper to taste

Prep all ingredients and toss together in a large bowl to combine. If you like heat, this salsa lends itself well to it. You could add a serrano or habanero pepper and the sweetness will counter it nicely. Enjoy!