During late fall and winter, when pomegranates are in season, I always have one sitting on my counter. I love using the fresh seeds as a topping for my yogurt, a garnish for soups, and a juicy pop in salads. They are versatile, and compliment sweet and savory dishes alike.
To remove the seeds without making a large mess (the juice will stain), my favorite method is under water. Fill a large bowl with water, quarter the pomegranate, and peel out the seeds. The clean seeds float to the top and from there, you can easily scoop them into a container.
Pomegranate seeds will last for a few days in the refrigerator. You can also make pomegranate juice which will last a few days as well. If frozen, the juice and seeds will last up to 3 months.
Fall/Early Winter
Pomegranates are purchased for their seeds, which are best used raw in salads, as a topping, or pressed into juice. The juice can also be made into molasses, and used as a sweetener.
Look for pomegranates that have no soft spots or wrinkles in the outer shell. They should feel heavy for their size. Larger pomegranates tend to be slightly sweet, but any size will work.
Fresh pomegranates can be stored in the refrigerator for up to a month. If planning on using within a week, you can leave them sit at room temperature.
Angel Red
Golden Globe
Eversweet
Sweet
