Pomegranate Seeds and a Dozen Things to do With Them

by Sally on November 4, 2012 · 6 comments

in Appetizers & Snacks, Breakfast, Holiday Dishes, Menu Ideas, Salads and Dressings, Side Dishes, Thanksgiving, The Daniel Plan

Pomegranate Seeds

A friend recently offered me fresh pomegranates off of her overflowing tree. What a gift! Besides being packed with nutritional power (high in vitamins C, B, fiber and minerals), pomegranate seeds are just downright beautiful. Like nature’s edible rubies, pomegranate seeds add sweet-tart flavor and gorgeous color to many dishes. With availability from October through December, now is the time to enjoy pomegranates seeds. Here are a dozen ideas for what to do with them.

Pomegranates – An Ancient Fruit

Sitting outside on the curb as a kid, I discovered the wonder of pomegranates. The ruby sweet-tart juice ran down my fingers, staining my hands and nails red. And if you weren’t careful, you’d have permanently pink speckled clothes as well. Such a strange but wonderful fruit. Pomegranates seemed pretty exotic back then and for many, they still are.

When the convenient packages of ready to eat seeds (called arils) became available I was very excited. People in the grocery store probably thought I was crazy.  Ah well, it wouldn’t be the first (or the last) time I’ve gotten excited in a grocery store. Now it was easy to enjoy the seeds without the mess of opening a pomegranate. Then I learned how easy they are to open.

How to Open Pomegranates

With deep red to pinkish leathery skin, the apple-shaped pomegranate may look difficult to open but it’s really not. The under water method is quite popular and how I handle them.

Directions: Cut a little off the top and bottom, score the vertical ridges on the outside with a paring knife, then break open the pomegranate in a large bowl of water. Next, loosen the sections and free the seeds from the white membrane with your fingers. Discard the membrane and then drain off the seeds. That’s it. Here’s a link that shows you how to open a pomegranate.

Buying Pomegranates

When choosing pomegranates, go for smooth-skinned fruit that feels heavy for it’s size. The heavier it is the more juice it contains. After purchase, pomegranates can last up to a week on the kitchen counter or up to several weeks in the refrigerator. Fresh arils will last a week in the refrigerator, and they even freeze. Here’s more than a dozen ideas on what to do with this beautiful and nutritious fruit.

Oatmeal with Pomegranate Seeds

(More Than) A Dozen Things to Do With Pomegranate Seeds

  • Sprinkle in salads. Try a tossed green salad with pecans, blue cheese and pear slices or a butter lettuce, orange, avocado and  salad and dress with a light Champagne vinaigrette
  • Brighten oatmeal for breakfast
  • Make guacamole. The combination of avocado and pomegranate is fantastic.
  • Jazz up plain, vanilla or honey yogurt
  • Create a yogurt parfait for breakfast with pomegranate seeds, berries and granola
  • Peel and slice fresh oranges into segments, sprinkle with the seeds and mint for a beautiful winter citrus salad
  • Create a breakfast fruit salad with orange segments, grapefruit segments, bananas, apples, berries, and pomegranate seeds
  • Add a festive touch to a glass of Champagne for the holidays
  • Add sparkle to low fat ice cream or frozen yogurt for dessert
  • Sprinkle the seeds over sautéed chicken breasts
  • As an appetizer, make goat cheese crostini and sprinkle the arils on top instead of nectarines in this recipe
  • Stir into wild rice or wild and brown rice blends along with chopped chives, parsley and chopped nuts for a beautiful and healthy pilaf-style rice
  • Add a twist to quinoa Tabouleh salad using pomegranate seeds instead of tomatoes
  • Sprinkle on butternut-apple soup. The ruby seeds make a beautiful garnish for the orange soup.
  • For a Thanksgiving cranberry-pomegranate relish or salad, use this recipe but add pomegranate seeds.
  • Use them as a brilliant garnish for baby green beans with shallots and pecans for Thanksgiving or any holiday

Pomegranate Salad

Helpful Links

For more recipe ideas, visit the POM Wonderful recipe page

Why are antioxidants good for you?

Nutrition information on pomegranates

Interesting pomegranate history, an ancient fruit

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{ 6 comments… read them below or add one }

1 Shut Up & Cook | The Attainable Gourmet November 4, 2012 at 12:51 pm

Adore pomegranate seeds…one of my favorites! They truly do make anything more fun and festive. This is one of my faves: Arugula Goat Cheese Salad with Grilled Shrimp and Pomegranates http://theattainablegourmet.com/15-minute-meals/back-to-reality-arugula-salad-with-grilled-shrimp-pomegranate-and-goat-cheese/

Happy Sunday!


2 Sally November 4, 2012 at 2:32 pm

Love this post and these photos Sally. I recently bought a pomegranate, just because. But haven’t quite ventured to open it and partake of those glistening seeds. Thanks for so many ideas!


3 Mary@SiftingFocus November 4, 2012 at 11:23 pm

Thanks, Sally, for the helpful info on how to remove the seeds from a pomegranate. I had never heard of the water method and now I can’t wait to give it a try. The photos are beautiful – I especially love the first photo. Wish I could reach in and enjoy that pomegranate right now.


4 Madonna November 6, 2012 at 7:58 am

I want to try this with the goat cheese and in the salad. Just a spoon of these make everything seem so exotic.

BTW, I gave your scalloped potatoes a trial run. The technique of cooking them in milk and then placing them in the baking dish makes them cook evenly, the herbs took it over the top. I couldn’t stop eating them. Delicious! Thanks again.


5 Sally November 6, 2012 at 9:35 am

Thanks for reporting back Madonna! On the potatoes, to take them up a notch for the holidays, add a layer of sautéed (and drained) wild mushrooms in the center, or even greens like kale, chopped, steamed, drained and layer in the center. I’ve done them for Christmas with chanterelles and it’s fantastic.


6 Greg Barwis December 29, 2012 at 4:46 pm

Great pomegranate ideas, thanks Sally!

I made fresh guacamole and included pomegranate seeds and diced mango, served it with freshly-made plantain chips – it was heavenly. I think the original idea may have come from Epicurious for that one, it’s a bit of a blur at this point :-)


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