We visited Turkey, and from the very first moment we set foot on Turkish soil, there were pomegranates everywhere. And they were damn cheap.
Now anyone who knows me knows I love me some pomegranate seeds, in spite of the time it takes to eat them. (Or perhaps because of – peeling two or three pomegranates is a perfect excuse to watch some TV, plus you end up with a huge bowl of effort-free snacking.) Trader Joes’ dark chocolate covered pomegranate seeds, my personal pomegranate brownie recipes, pomegranate juice mixed with club soda during long dance rehearsals, really anything with pomegranate hits the spot. Especially when a pomegranate (the biggest pomegranates I’ve ever seen!) costs a mere 50 cents.
(Molly’s face after devouring a pomegranate was covered in bright red juice – it looked like she had killed a small animal. Hence the term “pomegraminal” was born.)
Pomegranate #1 – approximately 10 minutes after arriving in Fethiye. Molly had never had one. It was the first of many fruits eaten on the go.
We ate a pomegranate at sunrise after hiking to the tombs in Fethiye. A couple of plums and a feta-cheese filled pastry, too.
Day 3: Pomegranates must be eaten where the view is breathtakingly beautiful. Especially when you’re halfway through a hike from an abandoned stone town to the most famous beach in the country.
A sunrise hot air balloon ride is fun and all, but you might as well make it better with a bit of sweet fruit.
There were carts all over Istanbul with pomegranates for juicing. Fresh pomegranate juice isn’t much different from POM.
And then. On our last night, approximately six hours before our flight left the country, we were shown the best way to prepare a pomegranate. So now we know what to do when we buy our next pomegranate, I guess. (Who knows when that will be – they’re so expensive here and in the US) Just slice off the top, slice down between the sections, remove the center, split the fruit, peel off the white pith, and enjoy.
* I got asked how I eat pomegranates without getting red stains on my hands. I’ll be really honest – we did get red stains all over our hands. For some reason, the stains didn’t seem as bad as the stains I get when I eat pomegranates in the States, and they washed off much faster. Nonetheless, I’ve got a few tips. When I’m in the States, I typically peel a pomegranate by putting it in a big (giant!) bowl of water. The red juice gets dispersed into the water, which prevents it from staining your hands. Also, the last picture in this post shows how the Turks eat their pomegranates without getting stained. Its hard to explain, but they carefully slice through the outer peel at the top and take it off so they can see the fruit of the pomegranate. Each pomegranate is split into sections, as you can see above. By cutting the top off, it is possible to see the sections, and then slice down between them. I haven’t attempted it yet, but the guy that cut this pomegranate for us managed to do so without a single seed split open.