Alisa Fleming ~ If you had asked me about pomegranates five years ago, my response would have been, “What’s a pomegranate?”
Three years ago: “Delicious, but too expensive.”
Today: “Holy cow, 50 cents each! Let me just fill the basket with those gems.”
In just a few years, pomegranates have gone from an obscure and expensive produce treat to a mainstream fruit that’s even available at Trader Joe’s. Granted, you won’t find them for 50 cents very often (I really did fill the basket), but the price has gone down enough that I can easily justify one or two of these antioxidant loaded treats a week. Not to mention, one large pomegranate has enough little arils (those bright red seeds, bursting with juices) for several servings.
Pomegranate season runs from September to February in the Northern Hemisphere, and from March to May in the Southern Hemisphere, so don’t be too surprised if you now have access to purchasing pomegranates for most of the year.
Since I so have a nice little supply of pomegranates, I’ve been adding the arils to my morning smoothie by either sprinkling them on top or blending them right in. The recipe below offers the best of both worlds, and is how I enjoyed my pomegranate smoothie this morning!
Keep in mind, the center of the aril is a tiny little seed. Those things are crunchy and blenders don’t always break them up entirely. Odds are, you will encounter some of the seeds in tact when drinking or eating a pomegranate smoothie (I make them thick and eat them with a spoon!), but don’t be alarmed, they are very little and can be eaten whole.