I can't resist pomegranates. Although I've never owned a tree, I can remember knowing where at least one was growing when I was young — no matter where I lived — and kept an eye on it to see if it mattered to whomever owned it. If the fruit was left on the ground after it fell, then that meant I was free to pick one from the tree and dig in, no matter how long it took — even if I had to climb over a fence.
The only places I see pomegranate trees now are around older homes, or on the perimeter of lots where homes have been removed to create something new, like a strip mall. And since fence climbing doesn't exactly mix with middle age, I've succumbed to purchasing pomegranates when I see them at the market these days. Pushing a shopping cart can be brutal during the rush hour, but I rarely wake up sore the next morning.
I do understand that the semi arid and temperate climate of San Diego makes it a perfect place to grow them however, and that they adapt well to containers, so I just may be in the market for my very own tree.
Why all this talk of memories and pomegranates? POM, the nation's largest producer of the antioxidant rich pomegranate, is having a contest, so I thought I'd do some thinking about how I might use the fruit in something other than a salad. I settled on two homey desserts — one for my husband and one for myself. He loves creme brulee, and I enjoy baked fruit crisps, so that's what I created: "Vanilla Pomegranate Pot-de-Creme" and "Apple Pomegranate Pistachio Crisp."