Pomegranate: 2 posts

Along with blood oranges, quince and yuzu, pomegranates make me anticipate winter. Their season starts in the autumn and continues even when our northern European lands enter the somber grey days of February. Most of the pomegranates in Belgium come from Turkey, but I’ve discovered that Spanish and Californian fruit has the best taste, a rich melange of sour, sweet and mildly tannic notes that calls to mind red wine and Cornelian cherries.

To select a good pomegranate, look for a glossy, heavy fruit that doesn’t have soft spots. Different varieties of pomegranates range from dark red to pale pink, so pick the richest colored fruit from the batch. Opening a pomegranate holds a sense of suspense–what will it hold inside its leathery skin? The moment when the orb breaks open to reveal the segments full of garnet beads is a small wonder. I’ve opened hundreds of pomegranates in my life, but this giddy delight never lessens.

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Star rating: 5 stars–outstanding/potential classic, 4 stars–very good, 3 stars–adequate, 2 stars–disappointing, 1 star–poor.

The most autumnal of visions are the pyramids of pomegranates arranged at the markets beginning in September. I would find myself drawn to the stalls filled with red orbs reflecting shimmering light of a chilly golden morning. Each tiny ruby jewel contained within tough leathery skin is an explosion of tart flavor that is reminiscent of grapes crossed with plums. Therefore, the appearance of pomegranate notes in the fall releases is quite appropriate given the autumnal nature of the fruit. The scent of pomegranate is subtle, yet distinct, twisting the green powdery fragrance of its skin around the sweet-tart and winey aroma of the seeds. Two recent releases focus on the pomegranate notes, with Jo Malone offering a dry minimalist variant and Calvin Klein providing a more exotic and creamier arrangement. ….

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