Savor the Season: Pomegranates

Created December 8, 2016
open pomegranate wedge with seeds
Brighten up any winter meal with a spoonful of ruby red pomegranate seeds. MORE+ LESS-

Sure, pomegranates are nice to look at with their ruby red seeds. But they're not just another pretty face! They're delicious when added to sweet and savory dishes. Plus, they're are a healthy snack. What more could you ask?

A Pomegranate A Day Keep the Doctor Away:

Pomegranates are not only gorgeous and delicious, they’re also one of the most nutritious fruits you can eat.

Plus, they're a good source of Vitamin C, fiber and potassium. An added bonus: Because pomegranates contain an antioxidant called polyphenols, they may just help you prevent certain types of cancer and heart disease.

Fun With Pomegranates! Did You Know...

Pomegranates are one of the oldest fruits, dating back to ancient times. You can find wild ones from Iran to northern India, but they're also cultivated throughout India, the Middle East, southern Europe and California.

There are a ton of different types of pomegranates – from yellow-orange ones to deep reddish-purple ones.

"Wonderful" is the most widely planted commercial pomegranate and the most common pomegranate found in grocery stores. Isn't that just...well, wonderful?

Fresh pomegranates are typically available from September until January. They're picked and shipped ripe, so feel free to eat them as soon as you buy them – just try to wait 'til you get home from the store first.

Pick a Perfect Pomegranate:

Look for plump, round and heavy fruits that are dark pink or red in color.

Size matters. The bigger it is, the juicier it will be.

Stay away from pomegranates with dry, brown or wrinkled skin and ones that are really firm.

3 Tips for Storing Pomegranates

 Store them whole. Whole pomegranates stay fresh for about two weeks when you store them in a cool, dry place out of direct sunlight.

Make 'em last in the fridge. In the refrigerator, they can be stored for up to two months.

Keep them airtight. Once the seeds are removed, seal them in an airtight container and keep in the refrigerator for up to five days or in the freezer for up to three months.

3 Easy Tips for Removing Pomegranate Seeds:

Cut the pomegranate in half. Submerge the two halves in a large bowl of cold water.

Use your hands to separate the seeds from the inner membrane. Get rid of the membrane and outer rind as you remove the seeds.

Drain the seeds in a colander. Eat the seeds can be eaten whole, or put them through a juicer, fruit juice press or food mill to extract their juice.

3 Tips for Cooking with Pomegranates:

Add the seeds to any sweet or savory dish. Sprinkle them in salads, or scatter them over chicken, pork and lamb dishes. For dessert, spoon them over yogurt and ice cream.

Play with pomegranate molasses in recipes. The thick syrup made from the pomegranate is popular in the Middle East. A splash of pomegranate molasses adds a sweet-tartness to vinaigrettes, marinades, braises and dips.

Use the juice. Pomegranate juice is also a popular ingredient in the kitchen. Use it to create anything from sauces and dressings, to sorbets and smoothies.

Give these pomegranate recipes a try!

With pomegranates in season, now's the time to try them in one of these fabulous recipes from our blog partners.

Mixed Greens with Pomegranate Lemon Dressing

by Bree from Dressing:

1/4 cup 100% pomegranate juice

1/4 cup fresh lemon juice

1/4 cup sugar

1/2 cup canola oil

1 teaspoon salt

1 teaspoon freshly ground pepper

Put all of the ingredients into a blender.

Blend for 1 minute.

Taste the dressing to make sure the seasonings are balanced.

Test the dressing on a lettuce leaf to see how it'll taste on the salad.

Time for the salad:

Mixed greens (try the herb mix)

1/4 cup pepita seeds

1 pomegranate

salt and pepper

Pomegranate-Lemon Dressing

Arrange some greens on a plate and scatter some pomegranate seeds and pepita seeds on top of the greens.

Drizzle some dressing on top and season with salt and pepper.

Hungry for more?

Coconut Oat Crusted Chicken Nuggets with Pomegranate Dipping Sauce

Persian Rice Pilaf with Saffron and Pomegranates