20 Pomegranate Recipes You'll Want to Make This Fall and Winter

When the days begin to shorten, and we are all in need of bright flavors, cooking with pomegranate can add a bit of sparkle to meals. In fact, the seeds of a pomegranate are often described in jewelers' terms—rubies, garnets, or glowing gems. And it's no wonder—they lend a vibrant pop of color, texture, and flavor to side dishes, salads, and desserts.

Whether you're using its juice or seeds, here's how to make the best of them in these pomegranate recipes.

How to Remove Seeds From a Pomegranate

The seeds are called arils, and getting the dozens of arils out of a tough-skinned pomegranate may seem an impossible task, but it's actually quite simple:

1. Score the pomegranate around the perimeter. With your hands, pry the fruit open in half.
2. Next, flip it over so the seed side is down facing a bowl. Then hit the pomegranate with the back of a spoon to release all the seeds.
3. Discard the white membranes and any piths.

This method is the easiest and fastest way to get the delicious seeds. You can also break the halves open in a bowl of water, picking out the seeds while they're submerged to avoid splatters and red-stained hands.

Selecting Pomegranates

Look for pomegranates between September and January. Choose deeply colored fruits that feel heavy for their size, which means they're loaded with plenty of juicy seeds. The leathery skin should be shiny and tight; avoid any fruit that is cracked or has soft spots.

Storing

When kept in the refrigerator, whole pomegranates will keep for a month or more. Pomegranate seeds should be refrigerated and used within a few days, or, if packed tightly, can be frozen for up to three months; to use, scatter directly into dishes without defrosting first.

Pomegranate Recipes