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.
↓ Recipe
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:
- 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.
- Trim the ends. Cut a thin slice off the top and bottom with a sharp knife to expose the seeds.
- Open under water. Submerge the fruit in a large bowl of cold water and gently pull it apart.
- Separate the seeds. Use your fingers to loosen the arils; they'll sink while the white membranes float.
- 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.
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carol k says
I have a pomegranate tree and love to freeze them for use throughout the year! I was wondering if it might be possible to 'juice' them on the stovetop - maybe put the seeds in a pot with a little water (as little as possible to keep from burning) or even some pom. juice, and heat? I know when i do this with cranberries, they will release juices easily. Just wondering if anyone has had any experience trying this? thank you!
Sally Cameron says
Hi Carol, I have not tried that. Do you have a juicer? You could try that. Or blending and straining? I have frozen them whole and used in muffins and smoothies, and you can use at Thanksgiving for a combo cranberry-pomegranate sauce. Recipe on my site. Lucky you to have a tree! Nothing like fresh off the tree.
Tania says
I juiced a bunch this year, then made grenadine.
Blended the seeds in the Vitamix, then strained using paper towel lined mesh strainer. Worked very well, the juice was lovely.
Now trying to figure out what to do with the next batch!
Sally Cameron says
That sounds great Tania! Make pomegranate syrup? If you want lower sugar use the Keto Syrup (versus simple syrup), find it on Amazon. Made with monk fruit and allulose. Its' great. Then use it for desserts? Oatmeal? Yogurt? Or stir into sparkling water.
Amber says
I have never had them cooked on a stove top, but have used them baked in bread, and I can say the seeds themselves soften when baked. The baked seeds gave a crunch similar to nuts in bread. I was never into the hardness of the seed at that time (this was about 10 years ago). Before then I had always just eaten the soft flesh/juice from around it and tossed the seeds. If we hadn't had a tree, I would've just bought juice.
Rosemary says
Can you freeze them? I've got a surplus!
The arils are great sprinkled on top of lamb tangines.
Sally Cameron says
Yes you can freeze them. And lucky you! After removing the seeds (called arils), scatter them in a flat layer on a rimmed baking sheet that you can fit in your freezer. Freeze, then store them in a bag or glass container. Some people put them in ice cube trays to freeze.
Adriana Baggio says
This is not mentioned!!!! I separate the "erils" from the skin and membranes into a bowl. And then eat them with a spoon!!!! Simple and delicious!!!
Carmen says
Hmm I bet they'd be good in a sour cream\cream cheese spread. Maybe with a lil Splenda and vanilla(?)
Sally Cameron says
I'm not sure Carmen, but if you experiment please report back. They are so pretty I prefer to use them on top of things versus mixing them in, but that just me!
Beth says
Can you cook them to make seeds softer?
Sally Cameron says
I've never really cooked them so i am not sure if that would make a difference. Usually I add them raw to salads or other dishes as a garnish.
Mary says
Do you eat the hard seed or just the stuff around it?
Sally Cameron says
Hi Mary. Good question! You eat the whole thing, the whole little ruby jewel that is the pomegranate seed. They are actually called arils. The ruby fruit is tart sweet, and there is sometimes a little crunch from the center. Good for you too! Lots of vitamin C for one thing. Hope this helps.
Carolyn says
Very informative ....never had seeds before and I'm 78 !
Joyce Phillips says
I have bought one pomegranate which I normally love but this one is very sharp and I cannot eat it. I have sprinkled lots of sugar on it but can't sweeten it enough. Can you stew it and hopefully eat it afterwards.
Sally Cameron says
Hi Joyce, unfortunately I would toss it if it doesn't taste good. That is the difficult part of buying something like pomegranates. You can tell if they are going to be good. Trying to make it taste good by adding a lot of sugar isn't a healthy option.
Lynda Larson says
Are the seeds supposed to be as hard as stones?
Sally Cameron says
Hi Lynda. No, pomegranate seeds (arils) should be soft on the outside with a small kind of seed at the center that is also soft and totally edible.
Beth says
I was wondering the same thing. I bought some in cups and there is hardly any taste to them and they are very hard and crunchy. ??
Sally Cameron says
Hi Beth. Hmm, I don't know why they didn't have much taste. Like most fruit, sometimes they taste great and are sweet and sometimes not. I think about summer fruit, and same thing. Sometimes you get a sweet peach or nectarine, and sometimes they have little flavor. The pomegranate seed inside is hard and crunchy, yes, but the flesh surrounding the seed should be softer. Wish I had a better answer for you!
Greg Barwis says
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 🙂
Madonna says
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.
Sally says
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.
Mary@SiftingFocus says
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.
Sally says
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!
Shut Up & Cook | The Attainable Gourmet says
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!