how to use pomegranate

pomegranate

pomegranate halves

pomegranate seeds

rolling out the pomegranate seeds

pomegranate salad

pomegranate panckakes

pomegranate on pancakes

pomegranate muffins

pomegranate guacamole

pomegranate eggs

Pomegranate is a ruby red fruit with a sweet and tangy flavor. Delicious raw, the tiny seeds inside the fruit have a delicate crunch. Pomegranate complements many foods while adding color and pizzazz to your recipes. This article will discuss cutting, storage, and present many uses of pomegranate.

Purchase pomegranate in your local market. They are usually found in the produce department already ripened during winter months in the USA. Look for a fruit with bright color and no obvious bruises. The heavier fruits will have more juice. Pomegranates keep for several weeks on your counter or two months seeded and refrigerated in an airtight container. Freeze seeds for up to 3 months.

Cut your pomegranate in half slowly to prevent splatter. The juice may stain light colored clothing or some work surfaces. Wipe up spills immediately.

Cut the halves into thirds. This will make it easy to get to the seeds.

Bend the wedge backwards holding the skin. This makes it easy to find the seeds hidden in the pockets of the membrane. Roll the seeds into a dish with your fingers. Discard or compost the membrane and skin.

Pack seeds and a spoon for a delicious lunchbox treat. Pack in a snack size zipper bag for a backpack or trail food.

Add pomegranate seeds to your salad. The seeds taste delightful with lettuce or mixed in a fruit bowl.

Sprinkle on top of applesauce, ice cream, or yogurt.

Mix into batters or rice dishes.

Sprinkle on your cereal, pancakes, or waffles. Yum.

Toss pomegranate seeds into cooked stuffing. Combine with jelly to make fruit chutney for poultry or pork.

Decorate a frosted muffin or cake with little ruby jewels.

Fold pomegranate into guacamole. The nutty crunch and tang of the fruit are a wonderful complement to the creamy avocado and spices.

Add to eggs or omelets.

Make pomegranate juice by placing the seeds in a zip lock bag. Crush the seeds with a rolling pin or heavy can. Cut a small hole on a bottom corner and pour the juice into your glass. The inner seeds will be trapped in the bag. Alternately, blend in a food processor and filter through a coffee filter or cloth. Use pomegranate juice for drinking, sauces, smoothies, or as light splash on ice cream and fruit.

Tips:

Use drops of pomegranate juice as a natural food coloring in frosting or homemade play-doh if your child is allergic to artificial dye. The seeds create a pretty purplish/red.
Seeds from one medium pomegranate contain 105 calories, 26 carbs, 3% RDA iron, 17% RDA vitamin C, and 7% RDA potassium. (superfruits.org)
Some folks recommend de-seeding the pomegranate in a dish of water to prevent splatter. Some juice will be lost this way.

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