Creative Pomegranate Serving Ideas: From Harvest to Table

If you crave a fruit with a juicy sweet-tart taste and don’t mind working for it, you will surely enjoy the pomegranate.

For sure, eating a pomegranate is a labor of love.

It’s the translucent, brilliant-red pulp that surrounds the pomegranate seed that is so sparkling and tasty. But pomegranate seeds—there are hundreds in each fruit—are first encased in a leathery skin and then packed into compartments that are separated by a bitter, inedible membrane. Getting to the flavor of a pomegranate requires some patient parsing and then the reward comes in snippets, seed by seed.

Pomegranates are nearly round in shape, about 2.5 to 5 inches (6.-2-12.5 cm) in diameter, almost the same size as an orange. The thin leathery skin is pink to crimson blush over yellow. The pods inside are made up of bright red kernels—each a hard seed surrounded by a pithy membrane. Munching on the seeds exudes the sweet juice but after that, you will have to decide to swallow the almost inedible seed or spit it out.

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How to prepare pomegranate

To enjoy pomegranate seeds out of hand-cut the fruit into quarters, turn the skin inside out and pop out the seeds. If some white pith remains, you can place the seeds in a bowl of cold water and swish them around. The seeds should sink to the bottom.

Handle pomegranates with care; pomegranate juice stains readily.

Five creative ways to serve pomegranate

Here are five delicious and detailed ways to serve pomegranates:

1. Pomegranate and Avocado Salad

Ingredients:

1 cup pomegranate seeds
2 avocados, peeled, pitted, and diced
1/4 red onion, thinly sliced
4 cups mixed greens or arugula
1/4 cup crumbled feta or goat cheese
2 tbsp olive oil
1 tbsp lemon juice
Salt and freshly ground black pepper

Instructions:

In a large bowl, combine the mixed greens, diced avocados, pomegranate seeds, and red onion.
Sprinkle the crumbled feta or goat cheese on top.
Whisk together the olive oil and lemon juice, season with salt and pepper, and drizzle over the salad.
Gently toss to combine and serve immediately as a refreshing side dish.

2. Pomegranate-Glazed Chicken

Ingredients:

4 chicken thighs (bone-in or boneless)
1/2 cup pomegranate juice
1/4 cup pomegranate seeds
2 tbsp honey
2 tbsp balsamic vinegar
1 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Preheat the oven to 400°F (200°C).
In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, and garlic. Simmer over medium heat for 5-7 minutes until the mixture is reduced to a glaze consistency.
Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken on both sides until golden brown.
Transfer the chicken to a baking dish, brush with the pomegranate glaze, and bake for 20-25 minutes or until fully cooked.
Garnish with pomegranate seeds and fresh thyme before serving.

3. Pomegranate Yogurt Parfait

Ingredients:

1 cup Greek yogurt
1/2 cup pomegranate seeds
1/4 cup granola
1 tbsp honey or maple syrup
1/4 tsp cinnamon

Instructions:

Spoon half of the Greek yogurt into a glass or jar.
Add a layer of granola and sprinkle with pomegranate seeds.
Drizzle with honey and add a sprinkle of cinnamon.
Repeat the layers and top with more pomegranate seeds.
Serve immediately for a nutritious breakfast or snack.

4. Pomegranate Salsa

Ingredients:

1 cup pomegranate seeds
1/2 red onion, finely diced
1 jalapeño, seeded and finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste

Instructions:

In a mixing bowl, combine the pomegranate seeds, diced red onion, jalapeño, and cilantro.
Squeeze lime juice over the mixture and season with salt.
Toss to combine and let sit for 10-15 minutes to allow flavors to meld.
Serve with tortilla chips, grilled fish, or chicken tacos for a burst of freshness and flavor.

5. Pomegranate Chocolate Bark

Ingredients:

1 cup pomegranate seeds
8 oz dark chocolate (70% cocoa or higher), chopped
1/4 cup chopped pistachios or almonds
Sea salt flakes

Instructions:

Line a baking sheet with parchment paper.
Melt the dark chocolate in a heatproof bowl over simmering water (double boiler) or in the microwave in 30-second intervals, stirring each time.
Pour the melted chocolate onto the parchment paper and spread it into an even layer.
Sprinkle pomegranate seeds and chopped pistachios or almonds evenly over the chocolate. Finish with a light sprinkle of sea salt flakes.
Refrigerate for at least 1 hour or until the chocolate is firm.
Break into pieces and serve as a decadent snack or dessert.

Try these recipes to enjoy pomegranates in different, flavorful ways!

More ways to serve pomegranate

Pomegranate seeds are often eaten fresh.
Pomegranate seeds can be added to fruit salads, mixed salads, soups and sauces, cheeses, vegetables, poultry, and seafood.
Pomegranate juice is sold as grendaine syrup. Grenadine is used to prepare beverages and cocktails, ice cream, sorbets, and other desserts.
Pomegranate juice is refreshing. You can put the seeds through a juicer or ream halved fruit on an orange juice squeezer. Or simply cut a hole in the stem end, and place the fruit over a glass. The juice will run out on its own or you can squeeze it.
The juice of the pomegranate can be sipped by inserting a straw through a hole in the skin. roll the fruit first, pressing it lightly to release the juice from the seeds.

How to choose a pomegranate

When selecting a pomegranate, look for one that is large, brightly colored, and shiny. It should be firm to the touch and heavy for its size. The skin of an overripe pomegranate might have cracks, but it may still be quite tasty. Don’t choose fruit that is shriveled or dull.

How to store pomegranate

You can keep a pomegranate at room temperature for 2 to 3 weeks, and the taste may actually improve. If you store pomegranates longer, keep them in the refrigerator (for up to a month) or freeze the seeds for up to 3 months.

Pomegranate nutrition

One fresh pomegranate contains 104 calories, 26 grams of carbohydrates, and 399 mg of potassium.

Pomegranate varieties

Pomegranate varieties to look for include ‘Balegal’, ‘Early Wonderful’, ‘Fleshman’, ‘Green Globe’, ‘Phoenicia’, and ‘Wonderful’.

About pomegranates

The pomegranate tree can grow to 20 feet tall. The tree bears trumpet-shaped flowers and the fruit is generally harvested 5 to 7 months after flowering.

The skin of the pomegranate is usually bright red, though some varieties may be yellowish. Inside the fruit are thick white membranes that divide the fruit into six sections enclosing small edible seeds. the membranes are bitter and inedible. The small pulp seeds are crimson red, dark pink, or pinkish; they contain a small pip at their center.

The pomegranate is a native of Iran and is one of just a handful of fruits that warranted a mention in the Old Testament. In fact, Moses told the Israelites as they wandered in the desert that if they persevered and got to the Promised Land they would enjoy the refreshment of pomegranates.

The botanical name of the pomegranate is Punica granatum.

Also of interest:

How to Plant, Grow, Prune, and Harvest Pomegranates

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Planning the Home Fruit Garden

Home Fruit Garden Maintenance

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