A pomegranate's jewel-like red arils (often referred to as seeds) hold bursts of sweet-tart juice and are packed with vitamin C, fiber, and polyphenols (the same compounds that give red wine its good-for-you reputation).
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Read on for techniques and recipes that make the most of this season's superfruit-plus a handy tip for getting arils out of the fruit.
To pick a pomegranate... Do some heavy lifting! Only go by color if you're selecting pomegranates to use as table decoration. Otherwise, weight is your best bet: Heaviness indicates that the pomegranate packs plenty of juice.
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The easiest-ever way to seed a pomegranate:
1. Cut the pomegranate in half horizontally.
2. Hold one half over a bowl, cut side down, and hit the top with a heavy spoon or ladle. A few seeds will fall out- you're just getting started!
3. Continue hitting the pomegranate on top and sides. It should begin to soften and become flexible, releasing more and more of the seeds from the membrane.
4. Refrigerate your stash in an airtight container for up to 2 weeks.
Five things to do with pomegranate seeds:
▪ Sprinkle on a salad. Try them with arugula, citrus, toasted pepitas, and avocado for a refreshing, healthy lunch.
▪ Add to guacamole with finely diced fruit, such as mango or pineapple, and fresh cilantro for a tropical twist on the classic dip.
▪ Serve with roasted or braised meat, such as these Pomegranate-Braised Short Ribs, to add pretty color and a bit of bright flavor.
▪ Stir into plain yogurt or steel-cut oats to add crunch without relying on higher-calorie items like nuts or granola.
▪ Drop in a glass of sparkling wine for a festive cocktail.
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