Fresh Pomegranate Seeds
It’s pomegranate season! Bottled pomegranate juice is good, but the 100% fresh version is even better, plus the whole seeds add a chewy crunch to anything they adorn. And once you’ve excavated the seeds from a few fruits, the process gets much easier. I’m not even worried about the Stain Factor any more.
Some tips and suggestions for using this brilliantly-hued, tangy fruit:
- Stir seeds into plain yogurt or cottage cheese for a quick snack/breakfast.
- Strew seeds atop chicken or fish before serving to add an extra burst of acidity.
- Scatter seeds onto pancakes and serve with honey or agave (blueberries and maple syrup are good, too, but it’s fun to try new things).
- Make a durable fruit salad by combining pomegranate seeds with blueberries and kiwi.
- The next time you watch a movie, try munching on pomegranate seeds instead of popcorn.
- If you’d like to add a burst of fresh pomegranate juice to your homemade salad dressings — which are simply oil + an acid (vinegar, citrus, etc.) + salt & pepper + herbs/garlic/mustard (optional) — fill your garlic press with as many seeds as it’ll hold and squeeze out the juice.
Another great thing about pomegranate seeds is that they’ll last for up to a week in your refrigerator. You can cut the pomegranate in half and then wrap the other half for later (leaving the seeds in place), or you can excavate all of the seeds and save them in a plastic bag or sealed container. Either way, pomegranates will brighten up your winter!
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Tags: breakfast, chicken, fish, fruit salad, pomegranate, snack
