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Dec 4, 2004 01:10 PM


  • b

looking or serving suggetions, recipies etc. for this intresting fruit that i no litle about.

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  1. I like them in oatmeal, yogurt, on a salad (especially nice with sliced pears and shaved parmesan), and added to chicken or turkey gravy.

    4 Replies
    1. re: Pat Hammond

      Another salad I like involves white beans, prepared and then allowed to sit for a while in a vinaigrette dressing made with some kind of light fruity vinegar. You pile an assortment of greens on a dish, and top with the beans, some pomegranate seeds and some toasted nuts-- eg walnuts or pecans. This makes a nice Christmas eve dish with some tamales or whatever. (Quantities deliberately left vague. You can be heavy on the greens, or heavy on the beans and pomegranate. Either way, it always seems to disappear fast.)

      1. re: bibi rose

        Thanks, Bibi Rose. I'll try that (with pecans) over the holidays. It sounds like the kind of salad that would be easy to transport the separate parts and assemble when you get where you're going, provided it's not too far. The dishes I like to bring as a contribution to a meal often need heating, and oven space is usually at a premium.

        "You can be heavy on the greens, or heavy on the beans and pomegranate." I'll go heavy on everything! Happy Holidays to you!

        1. re: Pat Hammond

          Happy holidays right back atcha, Pat!

          As far as getting the seeds out, I like most of Nigella's practical tips, but I'm too uncoordinated for the spoon thing. I just get a *deep* metal kitchen bowl, put on a dark t-shirt, and work with the pomegranate in the bowl. Cut it in quarters and crack open. You can get into a rhythm.

          I've bought about 6 large pomegranates so far this year and every single one has been very fine. Seems like a good year for them. Normally, I have to buy twice as many as I think I'll need because of the number that look fine on the outside but have very few seeds or seeds that are not very nice.

          1. re: bibi rose

            I've had just the opposite problem the last couple years. Every one I buy has horrid seeds. They're white, pink or this year some are black (no I don't eat those). I love the things but am getting very discouraged.

    2. Truc (cook's kitchen trick): It is a lot less messy to seed them in a bowl of water rather than than on a counter or board.


      2 Replies
      1. re: Karl

        Nigella Lawson halves her pomegranates, then holds one half mid-air, cut side facing down, and hits the top with a wooden spoon until the seeds fall out onto her counter. Haven't tried this, but it sounds a lot easier than quartering and squeezing them.

        1. re: kate

          She must have an easy-clean counter.

          The underwater deal is the bomb...I'll never do it any other way.

      2. try the POM Wonderful website - they have all kinds of recipes -

        1. there's a delicious mexican(from puebla) dish called chiles en nogada. meat-stuffed poblano chiles with a creamy walnut sauce, garnished with pomegranate seeds & cilantro or parsley. google to find a recipe.

          1. A few macerated seeds in the bottom of a champagne flute are nice.