How to Choose It:
Look for large, firm fruits that feel heavy for its size. The leathery skin can also vary from deep red to reddish brown, but it should be shiny. Pass on fruit that is shrunken or has soft spots.
How to Store It:
Pomegranate will keep in the refrigerator for up to 3 weeks. Once taken out, the seeds can be refrigerated, covered for up to 5 days or frozen, tightly wrapped for up to 3 months.
How to Prepare It:
Slice the fruit in half horizontaly. Make a few slits in the membrane. Submerge a half, cut-side down in a large bowl of water. Pry it apart. The seeds will sink to the bottom, the membrane will float to the top. Transfer the seeds to a paper towel to drain.
How to Make It:
Try this: Toss together 1 bunch of trimmed watercress, 1 thinly sliced small fennel bulb, 1/2 cup of pomegranate seeds, 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and black pepper.
Few more suggestions:
In a cocktail: Add a splash of pomegranate juice and few seeds to you mint mojito.
In a salad: Sere roasted squash or carrots on a bed of arugula, topped with crumbled goat cheese, pomegranate seeds and a mustard vinaigrette.
In a Pilaf: Fold the seeds into cooked barley along with chopped apple, parsley and roaster almonds.
In a Dessert: Sprinkle seeds over scoops of lemon sherbet and serve with ginger cookie.
Hope you have enjoyed this information – please send me your comments, your input is always welcomed and very much appreciated.