Pomegranate Pomegranates have been popular for years now, because of the high antioxidants levels that are found in the fruit. I found them to be one of the most intimidating fruits on the block. For years people made it sound like it was oh so difficult to get the seeds out of a pomegranate that I always paid more to just buy the seeds. I am here to tell you it isn’t that hard and the trick I found even reduces the risk of staining your clothes.
Season: fall/early winter, September-December
What to look for when you buy: You want to find a fruit that is smooth without puckering or cracks. It should have a deep color, though color isn’t the most important factor. Most important is finding a fruit that is heavy for its size, as it will denote the fruit that is heavy with juice. This, however, always seems like the elusive advice to me.
How do I know if it feels heavy for its size when I have never purchased a pomegranate before? Good question, glad you asked.
You decide if it is heavy for its size by being that person in the store that puts a pomegranate in each hand and decides which is the heaviest. Put back the lightest, pick up a new one and repeat until you feel confident, or people start to stare at you because you have been doing this for 20 minutes. Safe bet after 20 minutes you found the heavy one!
Think of it like going to the eye doctor. When they change the lenses you are looking through and ask you to pick 1 or 2 for which is better. “this one or that one”. Once you get closer to the right one it is harder and harder to tell the difference. That is the sign you got the right fruit for you.
How to store it: Oh the options. Stored on your counter they will last a week. Stored in the fridge they will last up to 4 weeks. Remove the seeds and freeze and you will have seeds for 3 months.
How to prepare it: Fill a bowl with water. Cut the top off the pomegranate as shown in the picture. Then score the skin down the sides in 5-6 spots creating wedges. Submerge the fruit in the water and break the fruit apart along the wedges. Work the seeds out from the membrane. The seeds will skin to the bottom of the bowl and the membrane will float. Skim the membrane off and remove your seeds from the water. No stains and very little fuss.
My favorite way to use it: Throw it on a salad to give your salad extra crunch and texture or add some to a sparkling beverage for a festive drink.
Links to some great pomegranate recipes:
Roasted Brussels Sprouts w/Pomegranate & hazelnuts- sounds like a great Thanksgiving side dish
Cranberry & Pomegranate Bruschetta - This looks so delicious! I wish I had this right now.
Chocolate Pomegranate Tart - This looks like the most decadent and sensual dessert. Perfect for a romantic dinner or to eat all by yourself.
Oh, how I love these posts. And not one, not two, but THREE shiny, new info bits for the pomegranate even now darkening my fridge shelf. I had no idea about the scoring-the-rind thing, and I’ve ALWAYS wondered how to figure out if something is heavy for its size.
And I can freeze the seeds?! Do I just toss the seeds into a container and freeze, or do I need to do anything special?
Oh, and I like to use them on plain Greek yogurt with some granola for breakfast. It’s a nice sweet touch without being too sugary.
To freeze the seeds line a baking sheet with plastic wrap, lay the seeds out in a single layer not touching and freeze. Once they are frozen you can put them in your container of choice to store. So glad you are enjoying these posts. I have some exciting fruits and some common holiday vegetables coming in the next few weeks.
Oh, pomegranate! My fave! I love making cocktails with the seeds! They’re also really yummy on a cracker with goat cheese. I’ve been craving it lately but haven’t seen it in the stores here yet. Can’t wait to eat these seeds by the spoonful soon! Thanks for the tips — this is a good refresher.
You are welcome. You should be able to find them at your Trader Joe’s year round.
I love pomegranate! (Especially in a cocktail!) I’ve never tried your method, but I want to this year. That brussels sprout recipe sounds amazing too. YuM!!
Those brussels sprouts are on my short list of things to make this fall/winter.