pomegranate season is here

Every fall the pomegranates show up, and every fall we lose an afternoon to seeding them. Worth it, every time.

a very old fruit

Pomegranates have been grown around the Mediterranean for thousands of years. They show up in Greek myths, Persian poetry, and pretty much every grandmother's kitchen from Beirut to Barcelona. Cut one open and you get it: hundreds of little ruby seeds that pop like they mean it.

why it works on froyo

Tart yogurt and tart fruit sound like too much, but pomegranate is sweet-tart, and the crunch of the seed does something berries can't. It wakes the whole cup up.

• bright, juicy pop in every bite
• a natural ruby color, nothing added
• great with pistachio, honey, and a little mint

how to seed one without the mess

Cut it in half across the middle. Hold a half cut side down over a bowl and tap the back hard with a wooden spoon. The seeds fall out, the pith stays put, and your shirt survives.

if it's heavy for its size, it's full of juice. pick that one.

Fall is short in LA. Eat the pomegranates while they're here.