Looking for a new ingredient to spice up your tired recipes? Allow me to suggest the pomegranate.
Dubbed a “super food,” pomegranates are nutrition powerhouses packed with vitamin K, fiber, and calcium, vitamin C and other antioxidants.
Unlike most fruits, it’s the pomegranate seeds — called arils — that are edible. If you don't know what you're doing, removing them from the fruit's flesh can become a messy, tedious process. But home cooks needn't be intimidated by the prospect of opening and deseeding a pomegranate. Different chefs go about doing so in various ways, but I opt for Martha Stewart's method. It's easy, clean, and quick. Once you've removed the seeds, pop one in your mouth to experience the semi-tart, semi-sweet flavor.
How to choose them
When you're shopping for pomegranates, choose ones that feel heavy for their size. They should have a deep red color and should be free from soft spots or cracks in the skin.
How to use them
Pomegranates add color and texture to sides and starters like pearled barley, kale salad, relish, Brussels sprouts, and guacamole. The sweet-tart flavor pairs well with a variety of meats, including pork, chicken, lamb, and fish. For dessert, use pomegranates to make vanilla parfaits, chocolate mousse, and cheesecake. This insanely easy chocolate pomegranate bark makes a fantastic holiday hostess gift or pot luck dish.
If you make a lot of recipes that require pomegranate molasses, then you know that it can be difficult to find. Why not make your own with this easy recipe?
How to store them
Whole pomegranates can be kept for about a month. Keep them fresh by storing them in an airtight bag in the fridge. If you cut the fruit open, use the seeds within a few days.