This is the time of year that pomegranates are in stores in our part of the world, and I am so happy! I love dissecting the fruit to reveal its ruby jewels, even when the process inevitably covers everything with a spray of red juice. The seeds are scattered haphazardly, to punctuate my food with exclamation marks. Here, their playful, juicy astringency balance the richness of butter spread on an austere Nordic rye cracker.
I’m glad that they are only around for a few weeks every year; their scarcity makes them ever more precious.