石榴在一般人的印象中，有點熟悉又不熟悉，不熟悉是因為它在台灣並不「紅」；而有點熟悉則是在詩詞中常見石榴二字；或者是因為誤會成番石榴之故。秋冬時期是收成的日子，家裡的石榴雖然是觀賞的品種，但也很爭氣地結了果實，趁此機會，就來讓大家也跟它熟悉一番。
很早之前，我們有嘗試吃過這種小石榴，每顆籽雖然都像是寶石般美麗，讓人想吸吮著包裹著籽的果肉，因本不是食用種，吃起來酸澀不美味，且果粒太小、非常累人。於是，我們就很少理會這些石榴，就讓它果熟落地、自生自滅。
【毛寶】有點熟悉又不太熟的石榴
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在歐洲瑞士的超市可以買到食用的石榴,這裡copy了一個沙拉recipe
與大家分享, 如果你可以買到食用的石榴,請試一試這個沙拉, 有一點點中國風味.
Tomato and pomegranate salad with garlic dressing
Serves four
200g red cherry tomatoes, cut into ½cm dice
200g yellow cherry tomatoes, cut into ½cm dice
200g tiger (or plum) tomatoes, cut into ½cm dice
4 medium vine tomatoes, cut into ½cm dice (500g net)
1 red pepper, cut into ½ cm dice (120g net)
1 small red onion, finely diced (120g net)
2 cloves garlic, crushed
½ tsp ground allspice
2 tsp white wine vinegar
1½ tbsp pomegranate molasses
60ml olive oil, plus a little extra to drizzle at the end
1 pomegranate, seeds removed (170g of seeds)
1 tbsp picked small oregano leaves, to garnish
Salt and black pepper
In a large bowl, mix together the tomatoes, red pepper and onion and set aside.
In a small bowl whisk the garlic, allspice, vinegar, pomegranate molasses, olive oil, and 1/3rd teaspoon of salt, until well combined. Pour this over the tomatoes and gently mix.
Arrange the tomatoes and the juices on a large flat plate. Sprinkle over the pomegranate seeds and oregano and finish with a drizzle of olive oil.