Pomegranate

An odd fruit in appearance and behavior that ranges from orange- to grapefruit-sized. Its exterior skin is speckled dark red and leathery, and the edible (and potassium-rich) seeds contained in inedible white pith are covered with a crisp and snappy ruby-red flesh. The seeds can be eaten whole or the juicy flesh sucked off and the seeds discarded; it’s a matter of personal taste.

Preparing: Either halve or cut an inch or so into the top and pry open into segments. Breaking the segments apart can be done underwater; the bad seeds and inedible pith float to the top, the good seeds sink to the bottom, and the staining juice doesn’t squirt all over. Or you can seed pomegranates in a plastic bag to contain the mess.

Other Fruits you can use: cherries, fresh currants, raspberries