The pomegranate is often considered an exotic fruit. An ancient symbol of hope, abundance, and fertility, pomegranates are also incredibly healthy. This gorgeous fruit is a super food that contains three types of antioxidant rich polyphenols, including tannins, anthocyanins, and ellagic acid.
I grew up in California with a pomegranate tree in our backyard. If you’ve ever wondered how to eat a pomegranate, I can assure you, it is not as complicated as it looks. Every fall, we picked the ripest fruits off the tree. How can you tell when a pomegranate is ripe? A good, ripe pomegranate will feel heavy and full of juice. The skin color can vary from medium red to deep red and often the skin of the fruit will actually begin to crack because the inside is literally bursting with seeds.
We used to sit in our backyard and eat pomegranate seeds straight from the fruit. A fun and messy project, we plucked the seeds from the fruit using our teeth. We made sure to wear old clothes that could get dirty since juices of the pomegranate can stain.
Now when we eat pomegranates, I buy them whole from the store, bring them home and get to work on them while wearing an apron. First, I cut the fruit in half. Then I submerge it in a bowl of water and pry apart the fruit into sections. After that I pick the seeds from the yellow interior skin of the fruit. Doing this underwater keeps the red juices from splattering all over your kitchen. When you’re done, keep the seeds and discard the yellow membrane.
- In a large salad bowl, combine arugula and pomegranate seeds
- Drizzle with olive oil and vinegar
- Toss and serve
This super simple Paleo Rosh Hashanah salad is amazing during the High Holidays, but also fabulous at other times of year. It is best made just before serving so that it is very fresh. Let the sweet tartness of the pomegranate seeds enhance the bitter taste of the greens in this festive and bountiful salad.
Here are some other easy paleo salad recipes for you!