Food & Wine
Pomegranates
Read about some of our favorite uses for the pomegranate, from cozy drinks to decadent sauces, as well as some creative ways to incorporate this colorful fruit into your holiday décor.

Perhaps nature’s most labor-intensive fruit, the pomegranate is often passed by in favor of other fruits that are easier--and less messy--to prepare. But this luscious jewel of a fruit deserves some reconsideration, as it has the ability to transform your everyday recipes--sweet or savory--into colorful signature dishes.

Grown throughout the Mediterranean countries, Asia and in California, pomegranates are approximately the size of a large orange and have a thin leathery skin that can range from red to a pink-tinged yellow hue. Inside, hundreds of tiny seeds are packed into compartments that are separated by bitter, pale-colored membranes. Each edible seed is surrounded by a translucent, bright-red pulp that has a sparkling, sweet-yet-tart flavor. Rich in potassium, vitamin C and heart-healthy antioxidants, these seeds can be eaten as fruit, used in recipes or as a garnish, or pressed to extract their juice.

Decorative Displays

Ready to deck your halls? The pomegranate--blessed with a rich red jewel tone and beautiful texture--can be used to create stylish seasonal displays that will last until the new year.

WREATHS & GARLANDS

Accenting greenery with a few well-placed pomegranates adds a striking touch of holiday color. To attach pomegranates to a garland or wreath, pierce the base of the fruit with a heavy-gauge florist wire (#16 gauge is best). Place the wire into the body of the garland or wreath and twist together several times to hold the fruit in place. To make the pomegranates shine, apply a light coat of cooking oil to the surface, then gently buff.

FOCAL POINTS

For a simple seasonal centerpiece, mound pomegranates in a glass bowl and display. Or place several pomegranates in a glass vase and, to add drama and height, top with a generous spray of striped Lady Amherst pheasant tail feathers.

The Details

HOW TO CHOOSE

In the United States, pomegranates are available in October and November at your local supermarket or specialty foods store. Select specimens that are heavy for their size and have a bright, fresh color and blemish-free skin. Refrigerate for up to two months or store in a cool dark place for up to one month.

HOW TO PREPARE

Cut off the crown, then cut the pomegranate into sections that resemble orange segments. Next, place the sections in a bowl of water (this step saves lots of stain-scrubbing later), then roll out the “arils”--the technical term for the pulp-encased seeds--with your fingers, removing any of the light-colored membrane that may adhere. Discard everything but the arils. Strain out the water, and eat the arils whole, seeds and all.

HOW TO JUICE

To extract the juice from the pomegranate arils, place 11/2 to 2 cups arils in a blender and blend until liquefied. Pour the liquid through a cheesecloth-lined strainer or sieve. If you’re starting with a whole pomegranate, cut it in half as you would a grapefruit. Using a hand-press juicer, juice each half. Take care not to juice the bitter cream-colored membrane so that the juice remains sweet. Strain the juice through a cheesecloth-lined strainer or sieve. And be careful, as pomegranate juice stains.

Visit the recipe database for some yummy pomegranate recipes!