Recipes by Lindsay Hunt
There may be no fruit more lovely—and annoying—than the pomegranate. Peeling and seeding is tedious, but the payoff is huge. One fruit can yield hundreds of seeds. (There’s a reason it’s a symbol of fertility and abundance in many cultures.) Stir the seeds into dips, salsas, and sangria—or, yes, pop them satisfyingly into your mouth. Pomegranate seeds are high in fiber and potassium, but the crimson color and the sweet-tart flavor are the real draws. Pomegranates are available only in the fall and early winter, from September to January, so grab them while you can. And wear an apron.
A ripe pomegranate should feel heavy in your hand, since its seeds are loaded with juice. The leathery skin should be firm and taut, with a light pink to deep red color. Store whole, unpeeled pomegranates at room temperature for about 1 week or in the refrigerator (wrapped in plastic) for up to 2 months.
The pomegranate’s ruby-like seeds are called arils. (How pretty is that?) They can be refrigerated for up to 3 days or frozen in a single layer on a tray, then stored for up to 6 months in an airtight container. The arils often shrivel when thawed, but they’re still great for blending in smoothies or tossing in salads.