The last (for now) experiment

This one is pomegranate.

They're a little trickier to juice, but here's what I did. Slice the top and bottom or the pomegranate, and score the sides top to bottom four to six times around. Submerging in a bowl of cold water, break it apart by planting your thumbs next to each other on one end, fingertips on the other, pulling apart with your fingers. Then gently remove each juicy little pod by rocking it out of the pithy stuff. The good stuff will sink while the waxy stuff that tastes like an empty coffee cup floats, so once you've removed all of the seeds just get rid of all the stuff that floats. Drain off the water and put the seed pods into a blender or food processor. 30 seconds should be plenty. Then strain it out to get rid of the seed bits, leaving just the juice. Take a half-cup of this juice (I used three pomegranates but had some left over, so two might have done the trick) to your fruit curd recipe, and voilà!

This one was also a little odd, but delicious. It tasted not entirely unlike pomegranates, but also tasted slightly like blueberries. The purple-ish color that the fruit curd turned out was also reminiscent of blueberries, so you could prolly fool your friends into thinking it was a Blueberry Meringue Pie. Makes me want to try that too, so maybe next week I'll get a whole load of blueberries at the farmer's market.