Eat This Now: Pomegranate

Although it’s 90 degrees today in Los Angeles, we know that it’s only about 50 degrees in much of the rest of the country. Autumn is here, and one of my favorite fall fruits, the pomegranate, has finally arrived.

In season from October until January, the pomegranate is known by many but experienced by few. While popular fruit juices have given some bit of notoriety to the pomegranate, it’s rare that people actually eat the fruit, rather than just drinking the sugary juice. The juice is certainly a good one, no doubt–full of heart-healthy antioxidants, it rightfully earns a place on grocery shelves. But the juice is nothing to compare with the fresh fruit. Pomegranate seeds, the edible part of the fruit, from which the juice is extracted, simply must be tried to be fully appreciated. Sweet, tart, and full of pop, each seed is like a flavor explosion on your mouth. Tempting? We thought so.

Don’t be put off by the task of cutting open a pomegranate and taking out the seeds. It’s really not that large of an endeavor. In fact, there’s a great tutorial to be found here. And to get you experimenting with fresh pomegranate in the kitchen, we’ve compiled a list of the yummiest recipes. Let us know how they work out for you.

1) Pomegranate Molasses Butter Cake, New York Times

This utterly moist, tender cake will fill your kitchen with holiday scents. Make this only if you have a few buddies that can help you eat it–otherwise, you might find yourself giving into temptation, and eating it all in one gulp.

2) Pomegranate Lentil Soup, The Kitchn

Didn’t think you could eat pomegranate in savory dishes? One sip of this velvety, tart lentil soup, and you’ll know better.

3) Christmas Eve Salad,

This holiday-inspired salad, full of sweet and tart winter fruits, is the perfect addition to your pre- or post-holiday spread.

4) Dark Chocolate Pomegranate Cookies, PenguinBlog

C’mon, this one really needs no introduction. A must.



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