Technically speaking the tiny, tangy jewels nestled inside of a pomegranate aren’t called seeds at all. They’re ariels, and small as they are, they deliver loads of flavor and color. Beyond being drop dead gorgeous, pomegranates also have no shortage of nutritional benefits: rich in antioxidants, a good source of vitamin C, along with fiber, protein, and vitamin K. Go Pom!

When buying a pomegranate, look for one that feels heavy for its size. You can keep them at room temperature for several days or in the fridge for up to a month. Extracted pomegranate seeds can also be frozen. If you haven’t a clue as to how to get out all those little ariels, head on over here for a tutorial or look for packaged seeds in the prepared produce section of your supermarket.

If you’ve never tried a pomegranate, give one a go. Kids tend to like the tangy taste that comes in a tiny package, which is perhaps why pomegranates go over so well. If your little ones need some encouragement, let them know that the sticky, bright syrup that transforms a glass of 7-Up into a Shirley Temple comes from, you got it, pomegranates.

Now, what to do with all those bright red beauties? Here are a few fresh ideas:



  1. EAT AS A SNACK  — My kids eat them like popcorn. They’re a lunch box favorite packed in little containers with a spoon.
  2. TOSS INTO A SALAD — Throw a handful in a fall salad. The color stands out particularly well amongst the dark leaves of spinach or arugula along with toasted nuts and a good vinaigrette.
  3. TOP YOGURT  With berries out of season, pomegranates make a terrific topper for yogurt parfait, either alone or paired with citrus fruits and chopped nuts. 
  4. STIR INTO GRAINS — Add pomegranate seeds to cooked rice, quinoa, farro, or other grains to add color and tang.
  5. ADD TO FRUIT SALAD — Pomegranate seeds marry well with other fall fruits, particularly persimmons and pears. Add a drizzle of honey and call it dessert.
  6. MAKE SALSA  — Their small size and big flavor makes pomegranate seeds recipe-ready for winter fruit or vegetable salsas for topping for grilled fish, chicken, or lamb chops.
  7. SCATTER OVER HUMMUS — Pomegranate and hummus have Middle Eastern roots, so why not combine the two. Nothing dresses up a humble bowl of hummus like a spoonful of these juicy seeds. 
  8. BLEND INTO JUICE –– Whirl pomegranate seeds in a blender or food processor. Strain through a cheese cloth-lined colander or fine mesh strainer to separate the juice from the seeds (Confession: I’ve never gone to the trouble, but I salute you if you do).
  9. USE AS A GARNISH — Sprinkle over everything from cupcakes to custard to add a bit of interest.
  10. MIX A Pretty in Pink Cocktail — A combination of sparkling wine, pomegranate juice, and a spoonful of pomegranate seeds  that bobble in the bubbles makes for a festive cocktail this time of year.

What do you do with pomegranate seeds?