Pass the Pomegranate, Please
Add sparkle to salads and sauces with the “Jewel of Winter”
Ruby-colored pomegranates are as pretty on the outside as they are on the inside. Their jewel-like seeds (called arils) are delicious and are a particularly good source of potassium, vitamin C, and fiber. The arils can be used in green salads or fruit salads, and also as a garnish for drinks, roasted turkey, lamb, salmon, couscous, pancakes, French toast, and all kinds of frosted cakes and cupcakes.
Winter Jewel Upside-Down Cake with Pomegranate Compote
READY IN: 90
Roast Chicken With Pomegranate Glaze And Fresh Mint
READY IN: 60
To peel pomegranates, slice off the top ½ inch of the fruit, then score or cut through the leathery skin from the top to the bottom, about 5 cuts in all. Submerge the pomegranate in a bowl of cold water, then pull apart the fruit along the cuts. Gently separate the juicy beads from the pale membranes until they sink to the bottom of the bowl. Remove the membranes and skin, and the arils are ready to use.
The whole fruit can be stored in the refrigerator for up to two months. Store the arils in a zippered plastic bag or container in the refrigerator for up to three days. For longer storage, transfer the fruit to a rimmed sheet pan and freeze solid before storing in a plastic container for up to 3 months.
