So today I am going to tell you about a salad that has two of my favorite full-bodied fall fruits (try saying that five times fast!). But first, lets get some formalities out of the way.
Project Food Blog is still going strong, and in fact, voting for Round #7 is currently underway! And what kind of dedicated gal would I be if I didn't make absolutely sure that you got to see my video entry for this round. Have you seen it yet? I hope so, but if not, be sure to check out my original post, or go directly to the Foodbuzz website (where you can vote for me, wink wink). I made a delicious dessert for you and tied it all up with a pretty bow, and I hope you enjoy it. If you like it, don't forget to vote for my entry! Voting is open through Thursday, Nov.18th, 6pm PST, and I truly appreciate ALL your support.
Now then, shall we get on to this salad?
This salad is extremely easy to make with just a few seasonal ingredients such as pomegranates and persimmons. Pomegranates are an amazing fall fruit, and their health benefits are extraordinary; they are a rich source of B vitamins as well as vitamin C, and their seeds contain extra fiber and also heathy oils. But about those seeds... it seems many people are in a quandary over how to actually get the seeds out of the pomegranate without looking like they were the victim in bad horror movie. Pomegranate seeds have a lot of juice, and when you open it up and try to remove the seeds it gets everywhere! So let me show you an easy, mess-free way to remove the seeds from a fresh pomegranate.
See, wasn't that easy? I hope that quick demo will encourage you to go out and buy a fresh pomegranate to reap all its health benefits and its fantastic taste. And just so that you know, once you remove the seeds from a fresh pomegranate, if you keep them refrigerated in an airtight container, you can enjoy those little jewels over the course of several days.
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