How to Eat a Pomegranate! + 15 Dazzling Pomegranate Recipes
Aside from winter citrus, nothing brightens up the dark days of winter quite like a bowl of mesmerizing ruby-toned pomegranate arils, or seeds. Some wonder if you can eat pomegranate seeds, and the answer is, yes! You’re supposed to. Poppable, perfectly crunchy, and bursting with sweet, tangy flavor, pomegranates are a delicacy all their own. But when added to savory dishes or sweet desserts, their flavor is even more special.
Whether you toss pomegranate seeds on a winter salad for a sweet crunch or use them as the main ingredient in a savory dinner, check out some of the best recipes to celebrate this wonderful wintertime treat.
How to Cut a Pomegranate
First things first. How do you cut a pomegranate? There are many tutorials online on how to process a pomegranate, but here is the best technique we’ve found to uncover this dazzling fruit!
You’ll need a sharp paring knife, and a large bowl filled with cold water.
Step 1: Cut off the crown of the pomegranate.
Step 2: Looking at the top of the pomegranate, lightly slice the sides from top to bottom, lining your cut up with the natural segments of the pomegranate.
Step 3: Once sliced, gently open up the pomegranate from the top to reveal the arils.
Step 4: Place the segments into the water bowl and use your hands to remove the seeds from the skin and membranes.
Step 5: Once you’ve separated the seeds, you’ll notice that the white flesh and membrane will have floated to the surface. Simply discard all the white bits, drain the seeds from the water, and enjoy!
Photo Courtesy of Co+op
Pomegranate Glazed Salmon
If you caught salmon on the Magic Skagit this summer, now’s the time to pull a fillet out of the freezer and make some special. Pomegranate juice, brown sugar, and shallots come together to create a tangy, sweet glaze that pairs well with the salmon and wild rice.
Ingredients
4 6-ounce salmon fillets, skin on
2 cups unsweetened pomegranate juice
2 tablespoons light brown sugar
1/4 cup chopped shallots
1/2 teaspoon arrowroot powder (or cornstarch)
1 tablespoon olive oil
3/4 teaspoon coarse salt
1/2 teaspoon black pepper
Directions
Pat the salmon fillets dry with paper towels and allow them to come to room temperature while you make the glaze.
In a small saucepan, combine the pomegranate juice, brown sugar and shallots, and bring to a boil over high heat. Boil for about 15 minutes, stirring frequently, until reduced to about 3/4 cup. Pour into a metal or glass measuring cup and let cool. When slightly cooled, whisk in the arrowroot to thicken.
In a large saute pan, heat the olive oil over high heat. Sprinkle salt and pepper over the salmon. Place the fillets in the hot oil, skin side up, and sear for about a minute and a half, until the salmon releases from the pan when a thin spatula is inserted underneath. Carefully turn the salmon pieces. Take the pan off the heat and carefully pour the pomegranate mixture in the pan (since the pan is hot, pour it in on one side and tilt to cover the bottom of the pan). Return the pan to the stove; cook for about 2 minutes longer, depending on the thickness of the fillets, using your spatula to scoop the glaze over the filets. Serve hot over cooked brown rice or rice pilaf.
Photo Courtesy of Co+op
Pomegranate Tahini Cookies
Nutty, savory tahini is paired with sweet, bright pomegranate seeds to create a satisfying cookie that’s a perfect addition to your holiday cookie tray.
Ingredients
1 cup all-purpose flour
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 cup light brown sugar
1 large egg
1/2 cup tahini
3/4 cup pomegranate seeds (arils), patted dry
Directions
Preheat the oven to 350° F. Line two large sheet pans with parchment paper.
In a large bowl, whisk the flour, cornstarch, salt and baking soda, and reserve.
In a bowl or stand mixer, beat the butter until light and creamy, then add the brown sugar and beat until well mixed. Beat in the egg. Add the tahini and beat until smooth. Add the flour mixture and mix until well combined, scraping down and repeating as needed.
Roll the dough into medium-sized balls, about two tablespoons each, and place on the prepared sheet pans with two inches between the cookies. Place four to five pomegranate seeds on each cookie and tap with your palm to make sure they stick to the dough.
Bake for six minutes, then reverse the position of the pan and bake for six minutes longer. Cool on racks for five minutes before using a spatula to transfer the cookies to the cooling racks.
Photo Courtesy of Co+op
Winter Citrus Salad
Bitter radicchio, sweet winter citrus, and tangy pomegranates come together in this simple, yet elegant salad that’s well suited for any holiday dinner spread.
Ingredients
Dressing
1/4 tablespoon extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice, freshly squeezed
2 tablespoons honey
1/2 teaspoon salt
freshly ground black pepper
Salad
1 large red grapefruit
2 large Cara Cara or navel oranges
2 large blood oranges
1 small romaine heart, torn
2 cups radicchio, thinly sliced
1/2 cup toasted pistachios, coarsely chopped
1/2 cup pomegranate arils (optional)
Directions
For the dressing, in a jar or small bowl, combine the olive oil, vinegar, orange juice, honey and salt. Add a few grinds of pepper and whisk to mix. Reserve.
Using a sharp chef's knife, cut off the stem end and the opposite end of each piece of citrus to make a flat surface. Place on the flat, cut side and pare away the peel and pith, leaving just the flesh of the citrus exposed. Place each trimmed fruit on its side and slice thinly. Remove any seeds and reserve.
Spread the romaine on a large platter or in individual bowls. Arrange the radicchio and citrus sections on top of the romaine, with the blood oranges on top. Sprinkle with pistachios and, if desired, pomegranate arils. Drizzle with the dressing. Serve immediately.
Photo Courtesy of Co+op
Pomegranate Cocktail
Calling for pomegranate juice, pomegranate seeds, and champagne, this bright and bubbly cocktail pairs especially well with turkey!
Ingredients
1/4 cup pomegranate juice or juice blend (preferably all fruit)
2 tablespoons fresh pomegranate arils (seeds)
1/2 cup chilled Prosecco or champagne
Directions
In a large wine glass, combine the pomegranate juice and seeds. Pour in the Prosecco just before serving.
Photo Courtesy of Co+op
Apple- & Date-stuffed Butternut Squash
A filling dish that will satisfy both vegetarians and meat-eaters alike, this apple and date stuffed butternut squash is sweet, savory, and packed full of fall harvest flavors.
Ingredients
1 medium butternut squash, halved lengthwise, seeds removed
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 medium sweet apples, peeled and chopped
6 large dates, pitted and chopped
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup honey
1/2 cup fresh mint leaves, slivered
1/4 cup pomegranate arils
Directions
Preheat the oven to 400° F. Lightly oil a sheet pan, and place the squash, cut side down, on the pan. Bake for 30 minutes. It will not be completely soft. Place on a cooling rack until cool.
While the squash bakes, place a large saute pan over medium-high heat. Drizzle in the olive oil and add the onion. Stir for five minutes, add the apples and stir until hot, then reduce to medium heat for about 10 minutes to soften the apples. Add the dates, cinnamon and salt, and stir. Turn to low heat while the squash cools.
When the squash is cool enough to handle, use a paring knife to cut out the flesh, leaving about ¼ to ½ inch lining the shell. Place the shells on the baking pan, cut side up. Chop the flesh in ½-inch pieces. Add the squash to the apple mixture. Drizzle with the honey and stir to mix well, then spoon the mixture into the reserved squash shells. Gently pat down to compress.
Bake at 400° F for 30 minutes. Serve sprinkled with mint and pomegranate arils.
Photo Courtesy of Feasting at Home
Persimmon Salad with Shaved Fennel & Pomegranate
Winter persimmons and pomegranates are paired with shaved fennel and crisp butter lettuce to create a bright, festive salad that’s almost too pretty to eat.
Fennel adds its unique licorice-esque flavor while persimmons add a slightly sweet, delicate flavor that pairs well with sweet, poppable pomegranate seeds.
Serve this salad as an accompaniment to heavier holiday food items to keep the meal well balanced!
Photo Courtesy of Gimme Some Oven
Pear & Pomegranate Tacos
A quick and easy dinner that’s as festive as it is delicious, these pear and pomegranate tacos from Gimme Some Oven are sure to get you in the holiday spirit!
Pear, pomegranate, cilantro, red onion, and lime come together to create a sweet and spicy fresh salsa before being paired with shredded chicken breast, cotija cheese, and any of your other favorite taco fixings.
Whip these up for a quick dinner while you’re baking Christmas cookies or decorating the tree to get extra festive!
Photo Courtesy of Half Baked Harvest
Autumn Harvest Honeycrisp Apple & Feta Salad
Featuring pomegranates, Honeycrisp apples, arugula, maple syrup, and pumpkin seeds, this salad isn’t called Autumn Harvest for no reason!
This salad recipe calls for you to make a fresh apple vinaigrette that’s packed full of sweet apple and herby flavors.
Far from boring, serve this autumnal salad at Thanksgiving or as a side dish to oven-roasted chicken.
Photo Courtesy of Feasting at Home
Persian Walnut Pomegranate Stew (Fesenjan)
A classic Persian dish featuring fresh ground walnuts, chicken, and pomegranate, fesenjan has an earthy, tangy, deep flavor that’s as warm and cozy as it is satisfying.
Chicken is browned and set aside before onions are cooked down with garlic, turmeric, cinnamon, nutmeg, cumin, and orange zest. The seared chicken, chicken broth, pomegranate molasses, and maple syrup are then mixed back in and cooked down to create a rich, well-balanced stew.
Top it off with pomegranate seeds and fresh parsley and serve it over a bed of basmati rice.
Photo Courtesy of Once Upon a Chef
Citrus & Pomegranate Fruit Salad
Calling for simply pomegranates, oranges, and grapefruit, this fruit salad from Once Upon a Chef celebrates all that winter citrus season has to offer.
Citrus is segmented (with the juices reserved) before being tossed up with pomegranate seeds. It’s as simple as that!
Serve this simple fruit salad as a side dish for a heavier meal.
Photo Courtesy of This Healthy Table
Pomegranate Dark Chocolate Bites
Festive, delicious, and easy to toss together last minute, these 3-ingredient dark chocolate pomegranate bites will make for an elegant addition to your charcuterie board!
A 12-cup muffin pan is prepared with baking cups and sprinkled with a single layer of pomegranate seeds before melted dark chocolate is piped across the top.
Finish them off with a sprinkle of flaky sea salt to bring it all together.
Find the full recipe at This Healthy Table
More Pomegranate Recipes
Pomegranate Chicken from Waves In The Kitchen
Pistachio and Pomegranate Meatballs from Epicurious
Pomegranate Ginger Sorbet from A Beautiful Plate
Pomegranate Salsa from Good Life Eats