How to Cook with Pomegranate (and Why You’ll Want to Start Now)

Colder weather is on its way; with it, we welcome holiday cheer and, of course, pomegranates! This delicious tart and tangy fruit are in season from October to February, so make the most of it while you can.

Why Pomegranates Deserve the Spotlight

Sprinkle the seeds (aka arils) over roasted veggies, fold them into yogurt, or juice them for festive spritzers—these gems can do it all. A staple in Middle Eastern cuisine for centuries, they’re now a global favorite for adding a pop of color and flavor to every bite.

How to Pick the Best Pomegranates

• Look for deep red to dark pink skin—the darker, the riper.
  
• Choose fruit that feels heavy for its size—a sign it’s juicy inside.
  
• Slightly rough or leathery skin is fine, but avoid cracks or soft spots.
  
• Don’t worry about shape—round or angular, it’s what’s inside that counts.

Storing Pomegranates

• Whole: Store in the fridge for up to 4 weeks.
  
• Seeds (arils): Keep in an airtight container in the fridge for 5–7 days.
  
• Frozen: Spread seeds on a baking sheet to freeze individually, then store in a zip-top bag for up to 3 months.

How to Open a Pomegranate

1. Start by slicing off the stem end with a sharp paring knife to reveal the sections inside.
   
2. Look for the ridges running from top to bottom—those are your guide.
   
3. Lightly score along each ridge (about six cuts around the fruit if you can’t see them clearly).
   
4. Then, gently pull the pomegranate apart with your thumbs.
   
5. The sections should open up easily, making it simple to pop out those jewel-like seeds—no wrestling required.

Best Ways to Use Pomegranates

• Fresh: Toss the arils into salads, grain bowls, yogurt, or even guacamole for a tangy crunch.
  
• Juiced: Shake up cocktails, mocktails, or vinaigrettes with a splash of fresh pomegranate juice.
  
• Sauced or Syruped: Simmer into a glaze or reduction for meats, roasted veggies, or desserts.
  
• Baked: Add to muffins, cakes, or tarts for a tart surprise.
  
• Garnished: Sprinkle over dips, soups, or hummus for instant color and wow-factor plating.

5 Tips for Cooking with Pomegranates

1. Use a Water Trick: Cut the fruit in quarters and submerge in water to gently release seeds without a mess.
   
2. Skip the White Pith: It’s bitter—separate the arils cleanly.
   
3. Balance the Flavor: Pomegranate pairs beautifully with fatty, savory, or spicy ingredients.
   
4. Don’t Toss the Juice: Save any from the cutting board for sauces or dressings.
   
5. Try Pomegranate Molasses: A thick, tangy reduction used in Middle Eastern cooking—it’s a pantry MVP.

Must-Try Pomegranate Recipes

Put a seasonal twist to the classic palmier cookie, adding a layer of pomegranate spread. They are really great bites to go with tea or coffee.

Rum, champagne, orange juice, and pomegranate mixed together make for a delightful cocktail!

The walnuts, pistachios, and pomegranate seeds add a nice crunch, flavor, and dimension that a simple salsa doesn’t possess. The dressing perfectly balances sweet, salty, and hot — you will love it.

This is an easy and healthy snack.

Whether you’re team savory or team sweet, pomegranates have a place on your table. They add sparkle to ordinary dishes and make healthy eating feel indulgent. Once you start cooking with them, you’ll wonder how you ever got through winter without their ruby-red magic.

The Pomegranate Challenge