So very simple (once you’ve gotten the little seeds (arils) separated from the pulp, your breakfast will simply sparkle! How to store pomegranates The Spruce / Molly Watson. Oh, boy, I’m suddenly craving pomegranates. My grandmother used to have a pomegranate tree in her backyard and we used to eat them like candy. Here, fresh pomegranate seeds keep things bright and tangy. Just sprinkle a few pomegranate seeds in your favorite green salad. Pomegranates store beautifully. Cut your pomegranate in half, and if it is very big, you can even separate it into quarters. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. I just finished last week taking the arils out of twelve pomegranates. I did my first pomegranite today and I’m hooked already. Since poms don’t continue to ripen after being picked, what you see is what you get, so it’s important to choose wisely. The View from Great Island is a participant in the Amazon Services LLC Associates Program. They grow in California, and also in Arizona. The Spruce / Molly Watson Working over a clean work surface or bowl, turn each pomegranate section "out." Pomegranate seeds (well, technically arils or flesh-covered seeds) taste great on their own. And jeweled rice. You can also cut the pomegranate in quarters and stick them in a bowl of water. (Pomegranate seeds can also be removed from their skin by holding a pomegranate half in the palm of your hand over a bowl and bashing the skin with the back of a spoon: the seeds should fall out. In the near future I will need lots of pomegranate ideas !!! I have 2 cups of very ripe seeds from Christmas. This pomegranate wine sauce goes with my Mini Koftas, which are little Middle Eastern meat kabobs. Now, with imports from Israel, Turkey, Lebanon, Greece and Mexico, you can find pomegranates in many stores year round. Love the looks of your pomegranate sorbet and rice pilaf and, and, and….=). Just peel and eat! I have high hopes of my little pomegranate tree. According to Greek mythology, the goddess of love herself, Aphrodite, was the first to plant a pomegranate tree. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Gently rub or "pop" each seed off the pith or inside peel of the pomegranate. Make sure there is no sponginess or bruising on the rinds. Seed your pomegranate (per video instructions) and place seeds in a resealable plastic bag. Yes, the little pits in the center are hard, I usually spit them out, but a lot of people just eat them. This is a gorgeous post Sue, the pictures are stunning. Thank you for the beautiful recipes and images! Take the edges of the section and pull them back towards you to push the seeds out towards the bowl. The lime and the pomegranate colors are gorgeous! The rind should be soft enough to scratch. Next, loosen the sections and free the seeds from the white membrane with your fingers. Cut off the top, or stem-end, pull the fruit open into sections, and remove the seeds. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. I don’t want to waste them! Swallow them? I love the idea of freezing the seeds, I’ve never tried that. Sue….what an awesome bunch of ideas! It’s just the right amount of tart and sweet! Love this post…thanks for the ideas!! That’s it. GREG, Sue! Sue, I love pomegranates. It’s pomegranate season, and you’ve probably already spotted them in your supermarket, I know I have. Thanks Barbara — so it sounds like you didn’t need any convincing . Various parts of the tree and fruit are used to make medicine. They're good in iced tea and lemonade, too. There’s is something wrong with my computer. Totally juices Pomegranate…Just cut in Half! . You’re welcome — thanks for stopping by Amanda . Give pomegranates a try—we think you’ll fall in love with this delectable fruit! I make Jelly! Place whole pomegranate in the refrigerator where it will remain fresh for up to two months. Make simple fall and winter bruschetta by spreading a bit of goat cheese on toasted baguette slices and topping with minced red onion, minced parsley, and some pomegranate seeds. Over a bowl in your sink, hold the pomegranate, skin side up, in one hand, and whack it with a wooden spoon with your other hand. This is a fantastic roundup Sue! Pomegranate seeds glisten like little rubies and dress up any salad. Use a sharp knife to score just the thin outer peel, cutting from top to bottom and creating four segments. We love them here and often eat them as is but I’ll be sure to save some to make some of these recipes! 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