What to Do with Pomegranate Seeds (Delicious Ways to Use Them)

Pomegranate seeds - those bright ruby jewels known as arils that add a burst of sweet-tart flavor and gorgeous color to everything from breakfast bowls to holiday salads. If you've ever wondered what to do with pomegranate seeds besides sprinkle them on yogurt, here are delicious and creative ways to use them in your everyday cooking.

I still remember sitting outside as a kid, cracking open a pomegranate for the first time - the ruby-red juice running down my fingers and leaving pink stains that lasted for days. Back then, pomegranates felt exotic and rare. Thankfully, they're now easy to find and just as wonderful as I remember.

Jump to:

• What Are Pomegranate Seeds?
• How to Open a Pomegranate Without the Mess
• How to Buy, Store, and Freeze Pomegranate Seeds
• Delicious Ways to Use Pomegranate Seeds
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What Are Pomegranate Seeds?

Each pomegranate holds hundreds of arils - juicy seeds surrounded by a sweet-tart, ruby-colored pulp. They're rich in vitamin C, antioxidants, and fiber, and they add color and crunch to both savory and sweet dishes.

How to Open a Pomegranate Without the Mess

Pomegranates can look intimidating with their tough red skin and white membranes, but opening them is easier than you think - and there's no need to splatter your kitchen. Skip the wooden spoon trick and try this clean, reliable underwater method:

1. Trim the ends. Cut a thin slice off the top and bottom with a sharp knife to expose the seeds.
2. Score the skin. Follow the natural ridges on the outside and make shallow cuts from top to bottom. I do this with a chef's knife.
3. Open under water. Submerge the fruit in a large bowl of cold water and gently pull it apart.
4. Separate the seeds. Use your fingers to loosen the arils; they'll sink while the white membranes float.
5. Drain and dry. Skim off the membranes, then strain the seeds and pat dry.

Chef's Tip: If you refrigerate the pomegranate for 30 minutes before opening, the juice firms slightly and makes the process even cleaner.

How to Buy, Store, and Freeze Pomegranate Seeds

Buying:
Choose pomegranates that feel heavy for their size - weight means juice. The skin should be smooth and firm, ranging from pinkish-red to deep crimson. Avoid any with cracks or soft spots. When buying packaged arils, check the sell-by date and look for bright, glossy seeds with no cloudiness or juice pooling in the container.

Storing:
Whole pomegranates keep for about a week at room temperature or up to 3 weeks in the refrigerator. Once seeded, store the arils in an airtight container in the fridge for up to 5 days. Keep them dry - moisture shortens their shelf life.

Freezing:
To freeze, spread the seeds in a single layer on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer bag or container. Label and date. They'll keep 3-4 months and can be used straight from frozen in smoothies, yogurt, or salads.

Chef's Tip: Frozen pomegranate seeds make beautiful, edible "ice cubes." Add a few to sparkling water or Champagne for a festive touch.

Delicious Ways to Use Pomegranate Seeds

Pomegranate seeds add a juicy burst of color and flavor to just about everything-from breakfast to salads, sides, and desserts. Here are some of my favorite ways to use them:

Breakfast & Snacks

• Top your morning bowl - Sprinkle over yogurt, chia pudding, or overnight oats for sweetness and crunch.
• Brighten smoothies - Blend them into smoothies or sprinkle on top after blending.
• Layer parfaits - Alternate Greek yogurt, granola, and pomegranate seeds for quick make-ahead breakfasts.
• Fruit salad - Add to a fresh fruit salad for even more color.

Salads & Sides

• Toss into green salads - They're beautiful with this spinach salad, fennel and orange salad, or kale salad.
• Add to grains - Mix into quinoa tabblouleh, farro, or wild rice with herbs and nuts for Mediterranean flair.
• Garnish roasted veggies - Scatter them over roasted acorn squash slices just before serving.
• Spoon over soups - A handful adds brightness to butternut and carrot soup, or butternut apple soup.
• Add color to green beans - Sprinkle them over Thanksgiving green beans with sauteed shallots.

Appetizers

• Dress up crostini - Sprinkle over goat-cheese crostini, golden hummus for color and contrast, and try them in pomegranate guacamole. Its great!
• Stir into vinaigrettes - Combine with olive oil, balsamic, and Dijon for a pomegranate vinaigrette (and use pomegranate vinegar).

Desserts & Drinks

• Accent sweets - Scatter on chocolate mousse, vanilla panna cotta, or vanilla bean ice cream.
• Garnish festive drinks - Drop a few seeds into sparkling water, Champagne, or cocktails.
• Add to sauces - Stir into whole berry cranberry sauce for jewel-toned sparkle.
• Kids festive drink - Make pomegranate Shirley Temple for the kids with ginger ale.

However you use them, pomegranate seeds bring color, crunch, and a burst of bright, tart flavor to everything they touch. Keep a bowl on hand during the season and toss them into your favorite dishes for an instant upgrade - it's those little touches that make healthy food feel special.

Chef's Tip - Storing Pomegranate Seeds
If you seed your own pomegranates, the arils stay fresh and crisp for up to a week in the refrigerator. The pre-packaged ones you buy in plastic cups tend to go soft and slimy much faster - sometimes in just a few days. For longer storage, freeze the freshly seeded arils on a sheet pan, then transfer to a freezer bag. They keep their color and texture for months.