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pomegranates
Tiny pomegranate arils provide big flavor—tart with notes of sweetness—in a bite-size crunch.
Pomegranates belong to the berry family and the name means “apple with many seeds.” The ruby red skin on the outside is thick and inedible, while the inside has a spongy white tissue with hundreds of edible sweet seed pods known as arils. Pomegranates have been used for their health benefits for thousands of years. They are an excellent source of vitamin K, which promotes faster wound healing, vitamin C to strengthen the immune system and fiber to regulate the digestive tract.
BUY Look for heavy and firm pomegranates, available fresh from October to January.
STORE Whole pomegranates can be kept out on the counter for several days; the arils can be frozen in an airtight container for up to 6 months.
PREP Open pomegranates to remove arils by cutting the top off about ½ in. from the crown to reveal four to six sections of the fruit divided by white membrane. Score the skin along each section and place in a bowl of water. Pull the pomegranate apart to separate and pry the seeds from the pith. The arils will sink; discard the pith that floats to the top.
ways to enjoy
Add pomegranate juice to a fizzy gin cocktail, blend into breakfast smoothies, make tangy salad dressings and so much more.
Juiced
Sprinkle arils over salads, roasted veggies, desserts and dips like guacamole, or eat them on their own as a snack.
RAW
Add to savory dishes like stuffing and succotash, and sweet goods like chocolate chip cookies and scones.
Baked