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Picking, Preparing, and Eating Pomegranates

By • September 24, 2012 • 0 Comments

It's pomegranate season, and we've found a compete guide to their care and keeping just in time to take advantage of the juicy fruit.

So far, we've learned to pick pomegranates that are deep red in color, to remove their seeds while holding the fruit underwater, and that pomegranate jelly sounds really, really tasty. Get the recipe below.

Pomegranates can be juiced or jellied from San Francisco Chronicle

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