It’s that wonderful time of year….
pomegranate time that is.
In the spring and summer we have to make do with pomegranate molasses, which we mix in with our salads and taboulehs, and drizzle onto our homos and tesieyeh (a dish I’ll have to do another post on).
Come September though, and the souks overflow with fresh pomegranates. Tangy? Sweet? Juicy? Mouthwateringly sour? I can’t possibly put to words the taste of pomegranates, but I can say if you’ve yet to try one, you’re missing out. Big time.
When buying in Syria though, there’s one thing to keep in mind. They come in 3 ‘types.’ Sweet (which will more often than not not be), sour (for the very daring.. yum), and lafaan (the in-between). And asking to taste from the blood-red pomegranates he’ll have displayed artistically isn’t going to get you anywhere… they’ll all taste amazingly sweet. The ones you end up buying though are a whole other story.
As they say in arabic, it’s like opening a watermelon, you never know what you’ll get!!!