A.K.A

Chinese apple

What is it?

Believed to have originated in Persia (today’s Iran), pomegranates grow on small, shrubby
trees in hot, dry regions. Botanically known as Punica granatum, or “apple with many seeds,” each fruit contains hundreds of arils (the proper term for the juicy flesh that encases the actual seeds). Pomegranates have long been a kitchen staple in India, Iran, and Turkey; it’s only in recent years that they’ve become popular in the United States for their flavor and antioxidant powers.

Varieties range in color from brick red to yellow and in size from 3 to 5 inches in diameter. The U.S. market is dominated by the variety Wonderful. Primarily grown in California and available October through January, Wonderfuls are about the size of a grapefruit and have a purple-red rind.

Equal parts tart and sweet, pomegranate seeds can be sprinkled over yogurt or oatmeal,
tossed into salads, added to pancake or muffin batter, muddled and stirred into lemonade orsparkling wine, or mixed into salsas, relishes, or chutneys.

Pomegranate juice is equally versatile: Try it in citrusy vinaigrettes, as a poaching liquid for pears, or in glazes or pan sauces for chicken, duck, or pork. Use it to make sorbet or granitas. Boil it down with sugar until syrupy and add to cocktails, such as planter’s punch.

Pomegranate pairs well with citrus, warming spices, nuts, rich meats such as lamb, duck, and pork, and cheeses like feta, goat, and Brie—there are as many possibilities as there are seeds in a pomegranate.

Kitchen math:

One medium pomegranate weighs about 9 ounces and yields about 5 ounces of arils (3/4 cup) and 4 ounces (1/2 cup) of juice.

Don’t have it?

If a recipe only calls for pomegranate juice (as opposed to seeds), bottled juice is more widely available than fresh pomegranates.

How to choose:

Choose pomegranates that are heavy for their size with bright, fresh-looking skin that is free of blemishes, cracks, and splits.

How to prep:

If you try to just cut open the fruit and scoop out the seeds, you’ll stain your fingers and clothes. instead, begin by removing the pomegranate’s crown and lightly scoring its rind into quarters from end to end. soak the fruit in a bowl of cool water for five minutes; then break the still-submerged fruit into sections with your fingers and gently remove the seeds. Discard the bitter rind, pith, and bits of membrane (which will float to the top) and then drain the seeds in a sieve. Watch a video of this technique.

For juice, blend the seeds in a blender until liquefied, then strain. (Though juice sold in the supermarket produce section is good too.)

How to store:

Whole pomegranates keep well at room temperature (away from sunlight) for several days, and for up to 3 months refrigerated in plastic bags. Arils can be refrigerated for up to 3 days. For longer storage, freeze them in single layers on trays and transfer them to airtight containers where they’ll keep for 6 months in the freezer. Freshly squeezed pomegranate juice can be refrigerated for up to 3 days and frozen up to 6 months.

Recipes

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  Curried Cauliflower Salad

  Delicious hot or cold, this colorful salad, which includes both raw and cooked elements, delivers a unique mixture of textures and bright flavors. For a family-style meal, I like to…

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  Grilled Australian Lamb Tacos with Pomegranate-Mint Salsa

  Ginger-and-garlic rubbed lamb plus a sweet-sour pomegranate and mint relish puts a Mediterranean spin on the beloved Mexican street food. If you can’t find lamb loin, you can substitute butterflied…

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  Grilled Sweet Potato, Pistachio, and Pomegranate Salad

  Tangy pomegranate, yogurt, and a burst of fresh mint counter the sweetness of the potatoes in a Mediterranean-inspired salad that pairs deliciously with grilled lamb. If you can’t find pomegranate…

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  Pomegranate-Chocolate Shortcakes

  These rich, fudgy shortcakes, topped with whipped cream and punctuated by tart, jewel-like pomegranate seeds, are as fun to eat as they look.

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  Homemade Pomegranate Molasses

  A key ingredient in many Middle Eastern dishes, this thick, tart syrup is simple to make from pomegranate juice.

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  Jeweled Brown Basmati Rice and Quinoa (Morassa Polo)

  This dish gets its name from the gemlike red barberries and green pistachios that sparkle on its surface. It's a regal dish that's typically reserved for special occasions. Although there…

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  Persian Chicken with Pomegranate and Walnuts

  The slow cooker makes this classic Middle Eastern dish a breeze, mostly because the spices mellow slowly into a sweet, aromatic sauce. The walnuts should be finely chopped into bits…

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  Lentils with Garam Masala, Coconut, and Pomegranate Seeds

  Like a soup or stew, Indian dal features a delicious broth, as does this flavorful, creamy vegetarian take. Studded with jewel-like pomegranate seeds, this dish should be paired with raita…

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  Slow-Cooker Brisket with Pomegranate, Red Wine, and Caramelized Onions

  Pomegranate molasses and seeds add seasonal flair and a fresh, sweet-tart taste to this brisket, ideal for the Jewish holidays and other special occasions. Prepare this dish a day or…

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  Recipe

  Chocolate-Pomegranate-Ginger Bark

  Impressive-looking yet quick and simple to make, this confection makes a perfect holiday or hostess gift.