Something about Pomegranate

Pomegranate Seeds

Sprinkle these garnet jewels over a salad to turn the greens festive and seasonal.
Garnish rice dishes with pomegranate seeds to add bursts of color and flavor.
Finish a stack of pancakes or waffles with a tumble of the colorful seeds.

How to Remove the Seeds Cut off the pomegranate’s crown, then divide into sections. Place the sections in a bowl of water. Gently roll out the arils with your fingers. Discard everything else. Drain the water, and the seeds are ready to use.

Pomegranate Molasses

Use this thick syrup cooked down from pomegranate juice in a number of exciting ways. It lends a sweet and sour flavor, much like tamarind. Brush the molasses on chicken before grilling for a crisp, slightly tart finish. Toss roasted vegetables in a bit of pomegranate molasses right before serving for lovely color and added flavor. Add the molasses to a stock to make a tangy sauce for duck or lamb.

How to Create Pomegranate Molasses Juice a pomegranate and blend the seeds until a juice is formed. Then, strain the juice through a fine-mesh sieve or a strainer lined with cheesecloth. Extract the juice from the seeds, then cook down until a thick reduction forms. Or purchase pomegranate molasses from a specialty purveyor.

Did you know? Most of the fiber content in a pomegranate comes from the arils. Suggest your customers eat them whole.