It takes effort to eat, but the pomegranate offers great rewards: In addition to providing a high level of antioxidants (said to help prevent heart disease and cancer), this fruit has jewel-like seeds that add a singular crunch and winey, sweet-sour tang to whatever dishes they grace. Since it's prime pomegranate season, we've dreamt up a variety of dishes, both sweet and savory, that show off this fabulous fruit.
Look for the Best
Choose pomegranates that have blemish-free, vivid ruby-red skin and are heavy for their size.
To remove the seeds from a pomegranate, cut the fruit into quarters. Holding the fruit over a bowl, gently loosen seeds with your fingers. While you do this, use caution or don an apron, as pomegranate juice stains.
In a pinch, you can juice pomegranates by pulsing the seeds briefly in a food processor and straining the liquid. (The red pods that encase the seeds contain the juice.) Or wrap a bunch of seeds in cheesecloth, squeeze the cloth over a bowl, and repeat until you have enough juice. (A large pomegranate yields 1/3 to 1/2 cup.)
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