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Fresh Pomegranate seeds

susabella Nov 17, 2008 06:29 PM

My local Middle Eastern market has containers of pomegranate seeds, freshly hulled from the fruit. I bought one of these containers and became addicted to them on top of yogurt, especially Rachel's Yogurt. I went back today and bought another container and was told that the season would end in another month or so. In panic I bought another container (they said the seeds freeze well). Now I'm wondering what else to do with them besides topping my yogurt with them.
Does anyone have any good pomegranate seed ideas?
Much thanks.

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  1. pikawicca RE: susabella Nov 17, 2008 06:36 PM

    The seeds absolutely do NOT freeze well. There's so much liquid in them that they basically explode. The season really goes into January, though, and you can nurse one along in the fridge for another month or so. Take a deep breath and think seasonally. I'm trying very hard to get through my tomato withdrawal.

    1 Reply
    1. re: pikawicca
      susabella RE: pikawicca Nov 17, 2008 07:21 PM

      Literally ran to the freezer to retrieve my precious pomegranate seeds from exploding! thanks for the tip. I guess you're right about the seasonal thing. It's just that they are so damn good on this Rachel's Yogurt. On the other hand, I'll probably eat them this way so often in the next few weeks that I'll burn out and will be glad to wait it out for the next season!

    2. m
      masha RE: susabella Nov 17, 2008 06:49 PM

      I like them as a garnish on a green salad, similar to how you might use dried, sweetened cranberries.

      1 Reply
      1. re: masha
        cookiebaker RE: masha Nov 17, 2008 07:24 PM

        I agree, pomergrante seeds are very nice on a salad. The Mediterranean salad with prosciutto and pomergrante from the Nov 2008 Bon Appetit is very good.

      2. b
        bw2082 RE: susabella Nov 17, 2008 06:56 PM

        I put them on roasted brussles sprouts and a squeeze of lemon

        1 Reply
        1. re: bw2082
          susabella RE: bw2082 Nov 18, 2008 07:35 PM

          I made this tonight and have to say that it was absolutely delicious! I'm going to make this for Thanksgiving, thanks for the tip.

        2. julietg RE: susabella Nov 17, 2008 06:56 PM

          A drink garnish for champagne or prosecco!

          1. luckyfatima RE: susabella Nov 18, 2008 01:03 AM

            I agree they would not freeze well!

            Top of salad, add to your cereal, blend them with water and sugar for a juice, sprinkle on buttered basmati rice. Garnish Middle Eastern muqaabilaat (mezze) with them, like sprinkle them on baba ganouj, humus, or whatever.

            1. teegee RE: susabella Nov 18, 2008 08:14 AM

              i mix them into mashed avocado for a spin on guacamole. nice and crunchy

              1. Sophia. RE: susabella Nov 18, 2008 09:28 AM

                this idea may sound weird, but I baked sea bass on a bed of shaved fennel with pomegranate over the top. it was excellent--fresh, light, and seasonal (but completely different from what you'd ordinarily consider autumn!).
                I also have been enjoying pomegranate on my yogurt in the morning, with pistachios and honey...mmmm...

                1. gourmandadventurer RE: susabella Nov 18, 2008 09:40 AM

                  The last time I made quinoa I sprinkled pomegranate seeds in with my mixture. The seeds would also be delicious mixed in with a rice pilaf.

                  A little sweet tartness, that surprising poof of liquid. Fun to experiment!

                  1. e
                    eatmyfood RE: susabella Nov 19, 2008 06:44 AM

                    I made this for dinner last week.

                    Pomegranate Salmon

                    6 servings

                    6 salmon fillets - about 6 ounces each
                    Olive oil
                    3 cups 100% pomegranate juice
                    1/4 cup sugar
                    1/2 teaspoon ground ginger
                    1/4 teaspoon ground allspice
                    1 teaspoon cornstarch
                    1 teaspoon water
                    Pomegranate seeds

                    Preheat oven to 400 degrees.

                    Heat a grill pan to high. Drizzle salmon with olive oil and season with salt and pepper. Sear each side of the salmon for about 1 - 2 minutes. Remove from pan to a baking sheet. Roast in oven for about 10 minutes.

                    In a saucepan, combine pomegranate juice, sugar, ginger, and allspice. Bring to a boil. Continue boiling mixture until reduced to about 1 cup, about 8 - 10 minutes. Combine cornstarch and water and add to the pomegranate reduction. Continue to boil mixture and stir occasionally until sauce has thickened, about 3 - 4 minutes.

                    To serve, place roasted salmon on a plate and drizzle with the pomegranate glaze. Sprinkle with the pomegranate seeds.

                    1. bodytemple RE: susabella Feb 26, 2011 03:59 PM

                      i'm looking for a market that can supply me with "fresh' pomegranate seeds. if anyone can help provide contact information, i would be grateful.

                      2 Replies
                      1. re: bodytemple
                        Cathy RE: bodytemple Feb 26, 2011 04:05 PM

                        Where do you live? Costco in San Diego has them now.

                        1. re: Cathy
                          bodytemple RE: Cathy Feb 26, 2011 04:12 PM

                          I live in Omaha, NE. we have a Costco here but I'm not a member.

                      2. d
                        DeborahL RE: susabella Mar 3, 2011 01:48 PM

                        Two Christmases ago, my boyfriend's sister served pomegranate gimlets during the pre-dinner hour, with a few pomegranate seeds at the bottom of each glass. It was the best cocktail I've ever had!

                        1. darklyglimmer RE: susabella Mar 4, 2011 11:59 AM

                          This is an old thread, but since it's popped up again -- why, thank you, Chow digest -- I'd just like to add for future readers that I've frozen pomegranate seeds many times, and they always seem fine; I've never had any issues with them exploding. They're also tasty right out of the bag in the freezer. (Then again, this is just my regular kitchen freezer, not the stand-alone in my basement, which gets things much, much colder. Maybe colder temps affect the arils more negatively.)

                          My favorite way to eat them is in a salad of pea shoots and parmesan shards, with a sweet, creamy dressing (like poppyseed).

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