Have you ever tried pomegranates? If not, you’re missing out on a treat. Pomegranate arils (also called “seeds”) are slightly sweet, have a nice crunch, and include antioxidants, fiber, and vitamins C and K.
Typically, you can find pomegranates in U.S. super markets when their in season from September to February. I purchased the pomegranates photographed in this post from Trader Joe’s. When choosing pomegranates, be sure to pick ripe fruits with red to reddish-brown rind, which is inedible. They can last unpeeled in the refrigerator for up to 4 weeks, but once you remove the seeds they should be eaten within two days or you can freeze them for up to 12 months. Pomegranate seeds year round!
How to Eat Pomegranate Seeds
I simply enjoying snacking on pomegranate seeds that have been chilled in the refrigerator. However, I have added them to smoothies and simple salads including baby spinach leaves, feta cheese, cucumber, tomatoes and a basic vinaigrette. There are many ways to enjoy pomegranates in drinks, snacks, salads, entrees and desserts.
Consider trying some of these recipes when you next get an urge to have a little pomegranate in your life.
- Pomegranate Winter Salsa – Good Life Eats
- Pomegranate Christmas Cake – Natasha’s Kitchen
- 3-Ingredient Raw Vegan Chocolate Bark – Raw Manda
- Pomegranate Pear Walnut Salad – Mobile Bay Mag
- Mini Pomegranate Coconut Cupcakes
- Flavored Water