I’d been using pomegranate molasses in recipes long before I ever bought a fresh pomegranate to throw its exploding ruby-red seeds into a salad. And what a revelation it was. It brought that salad alive.
Perhaps luckily, this fruit has a limited season (late summer/autumn) because I’d run the risk of getting sick of it after putting the gem-like arils in just about every salad. I add them to desserts, too.
Some favourite cookbook chefs — Karen Martini
