Technically speaking the tiny, tangy jewels nestled inside of a pomegranate aren’t called seeds at all. They’re ariels, and small as they are, they deliver loads of flavor and color. Beyond being drop dead gorgeous, pomegranates also have no shortage of nutritional benefits: rich in antioxidants, a good source of vitamin C, and deliver three grams of fiber per half cup. The question is, how to enjoy them. Here are 10 tasty ideas for pomegranate seeds.
How to Choose and Store a Pomegranate
When buying a pomegranate, look for one that feels heavy for its size. You can keep them at room temperature for several days or in the fridge for up to a month. Extracted pomegranate seeds can also be frozen. If you haven’t a clue as to how to get out all those little arils, head on over here for how to seed a pomegranate or look for packaged seeds in the prepared produce section of your supermarket.
Pomegranate: A Fruit for All Ages
If you’ve never tried a pomegranate, give one a go. Kids tend to like the tangy taste that comes in a tiny package, which is perhaps why pomegranates go over so well. If your little ones need some encouragement, let them know that the sticky, bright syrup that transforms a glass of 7-Up into a Shirley Temple comes from, you got it, pomegranates.
Now, what to do with all those bright red beauties? Here are a few fresh ideas:
10 Tasty Ideas for Pomegranate Seeds
- EAT AS A SNACK — My kids eat them like popcorn. They’re a lunch box favorite packed in little containers with a spoon.
- TOSS INTO A SALAD — Throw a handful in a fall salad. The color stands out particularly well amongst the dark leaves of spinach or arugula along with toasted nuts and a good vinaigrette.
- TOP YOGURT — With berries out of season, pomegranates make a terrific topper for yogurt parfait, either alone or paired with citrus fruits and chopped nuts.
- STIR INTO GRAINS — Add pomegranate seeds to cooked rice, quinoa, farro, or other grains to add color and tang.
- ADD TO FRUIT SALAD — Pomegranate seeds marry well with other fall fruits, particularly persimmons and pears. Add a drizzle of honey and call it dessert.
- MAKE SALSA — Their small size and big flavor makes pomegranate seeds recipe-ready for winter fruit or vegetable salsas for topping for grilled fish, chicken, or lamb chops.
- SCATTER OVER HUMMUS — Pomegranate and hummus have Middle Eastern roots, so why not combine the two. Nothing dresses up a humble bowl of hummus like a spoonful of these juicy seeds.
- BLEND INTO JUICE –– Whirl pomegranate seeds in a blender or food processor. Strain through a cheese cloth-lined colander or fine mesh strainer to separate the juice from the seeds (Confession: I’ve never gone to the trouble, but I salute you if you do).
- USE AS A GARNISH — Sprinkle over everything from cupcakes to custard to add a bit of interest.
- MIX A Pretty in Pink Cocktail — A combination of sparkling wine, pomegranate juice, and a spoonful of pomegranate seeds that bobble in the bubbles makes for a festive cocktail this time of year.
Tasty pomegranate recipes to get you started
Arugula, Delicata, and Pomegranate Salad with Miso Dressing
Honey Glazed Sweet Potatoes with Pomegranate and Cilantro
Persimmon, Pomegranate, and Pistachio Salad
Comments
12.01.2015 at9:28 AM #
Trina
Katie, I love your confession for #8. I would never take the time to strain either! We eat them plain at dinner and they are a school lunch favorite. I have boys so spoons are not required.
12.01.2015 at9:28 AM #
Katie Morford
Too funny….my girls have been known to go utensil free as well 🙂
12.01.2015 at10:00 AM #
Cynthia Jones
I confess to always buying them in those nice little packages ready to go, but do notice that they don’t have a super long life that way, even in the fridge. Thanks for the other ideas for use – even adding into a salad every night isn’t always enough to get through a package before they start to get “fizzy”, but I think my gang can go for many of the options above.
Do you have any other tips to keeping them fresh once they are cut out?
Thanks
12.01.2015 at10:00 AM #
Katie Morford
You can freeze them, apparently. I haven’t tried it, but maybe pop them into a container or little ziplock and try that.
12.01.2015 at11:08 AM #
Emily @ Sinful Nutrition
I never knew grenadine was made from pomegranate! And i recently found out about what the seeds are actually called too! So many things I never knew about these beauties!
12.01.2015 at12:15 PM #
Kara
My mother-in-law was just in the Middle East and said she had pomegranate juice made from squashing a pomegranate in a regular orange juice press. I’m dying to try it myself and just haven’t gotten around to it. Sounds almost too easy to actually work!
12.01.2015 at12:15 PM #
Katie Morford
Makes sense, and sounds easier than my method…if only I had an orange juice press!
11.07.2016 at3:50 AM #
Terry Fest
Thanks for the info on this beauty. I just went and put mine in the frig and will make sure we enjoy it immediately. I didn’t pay know much about it storage needs.
I do buy them frozen………they are also good spread over cooked chicken with vegetables.
12.14.2018 at11:04 AM #
Melissa
Try feezing these gems in an ice cube tray. When you pack your kids lunch pop a cube into a ziplock and away they go. This time of year, I like to put a few into the bottom of a champagne flute and fill with your favorite bubbly for a festive drink. The color is Gorgeous!
12.14.2018 at11:04 AM #
Katie Morford
That is a genius idea. I have a big bag of them in my freezer and am going to try that! Thank you.
12.26.2018 at8:10 PM #
MaryLou Ross
This is my SECOND “pom”..(I didn’t want to rush into anything-I’m 77 y/o) and I must admit–I’m addicted. I found this one is alot more “tart” than the first was.
So, I’ve sprinkled a little sugar on them and let them sit awhile to ‘work thru’…now, it is perfect in every way
12.26.2018 at8:10 PM #
Katie Morford
They are addictive indeed!
11.11.2019 at3:16 PM #
Eileen
I put a bunch in overnight oatmeal and they soften a little, I don’t add any brown sugar – just skim milk. Makes for a delicious healthy meal!
11.11.2019 at3:16 PM #
Katie Morford
Delicious! I’ve been enjoying them in my granola.
11.27.2019 at6:07 PM #
Ashton
I personally love to eat them like cereal in some half and half or milk, and a bit of sugar to sweeten it. I love to have them that way for breakfast or dessert.
11.27.2019 at6:07 PM #
Katie Morford
Sounds like my kind of breakfast.
12.16.2019 at7:52 PM #
Elizabeth Slabysz
I had them many times in my childhood. Just scooped them out & ate them. To bring back fond memories of those days, my sister just gave me a huge pomegranate. It will be put out for our X Mass dinner.
Love them in a Mediterranean salad
12.21.2019 at1:02 AM #
rohit aggarwal
thank you momskitchenhandbook for giving me wonderful information
01.17.2020 at3:36 PM #
Linda
I just cut apart my first pomegranate. I now have about 2 cups of the seeds and they are beautiful. but they are tart! I’m concerned about the hard little seed inside and feel that I could break a tooth! I have not heard mention of how hard these are to chew, say, compared to other seeds and nuts. Did I get a “bad” pomegranate? All commenters are exclaiming how delicious they are and how their kids “snack on them like popcorn.” Thanks for any advice!
01.17.2020 at3:36 PM #
Katie Morford
Hi Linda,
I’ve never heard of an issue chewing pomegranate seeds. If this is a new taste/texture for you, it may take some getting used to as they are very tart! Try sprinkling them into a fruit or green salad.
09.30.2020 at2:24 PM #
Ruth Alvarez
I have a pomegranate tree (which I just emptied btw). Last year I took all the seeds out and filled about 7 large ziplock freezer bags. I use them in smoothies, and other drinks that are blended. I take a handful here and there and just pop em in my mouth (so good frozen) But one of my most favorite ways of eating them is after my salad has been prepared just before serving it or eating it I throw in a handful to each or if just me, my salad and it not only tastes wonderful (all dressings are good, but Ranch and blue cheese are my favorite with them). And with them being frozen they chill the salad. Soo good. I’m gonna try making jelly or jam. Anyone have any real good recipes? 😀
09.30.2020 at2:28 PM #
Ruth Alvarez
I have a pomegranate tree (which I just emptied btw). Last year I took all the seeds out and filled about 7 large ziplock freezer bags. I use them in smoothies, and other Blended drinks. One of my most favorite ways of eating them is: After my salad has been prepared, just before eating it I throw in a handful of frozen seeds. it not only tastes wonderful (all dressings are good, but Ranch and blue cheese are my favorite with them). But with them being frozen they chill the salad. Soo good. I’m gonna try making jelly or jam. Anyone have any real good recipes? 😀
10.23.2020 at1:01 AM #
Raven
I have tried for the first time today, while I loved juice before, Its really good to sprinkle the seeds over vanilla bean ice cream!
10.23.2020 at1:01 AM #
Katie Morford
What a delicious idea!
11.24.2020 at2:48 PM #
Mary LaFond
Question to the world: I made pomegranate jelly, juicing the fresh arils. I have a lot of aril debris leftover. Before I toss it, has anyone made a relish or something else from these ground up only seeds?
04.21.2021 at3:31 PM #
sue mcilveen
I have made the juice using a fruit press, it works perfectly.
04.21.2021 at3:31 PM #
Katie Morford
Terrific. Thanks for sharing.
11.22.2023 at2:22 PM #
Connie
I did the juice using your method. Wow!! A lot of work, but so worth it.
I got two that were the size of softballs, they were heavy, which indicated to me they were beautifully ripe.
I may have something wrong, but had a lot of semi-dryish pulp. (The juice was perfect. Didn’t need any sweetener.) But now, after using the metal strainer, I have the seeds and pulp. What can I do with the pulp?
I’ve always loved eating the pomegranate fruit. Just wanted to try something different.
On another note, I may mix the juice with gelatin to replace (maybe) cranberry sauce.
12.11.2024 at3:07 PM #
Ron Butler
When you are baking a Turkey, half through the baking, sprinkle a 1/2 cup over, around and inside the Turkey!