These juicy edible jewels are only available for a very short season, but with a little creativity and know-how you can fall in love with them long after winter.
1) Take the easy way out. To get the tight seeds out, slice off the top and bottom of the pomegranate, then lengthwise make four shallow cuts through the hard skin. The fruit will easily break into four parts for easy access to the seeds without slicing through half of them.
2) Get to the good stuff. Gently roll seeds with fingers into a bowl of fresh water. The bad seeds and white membrane will float to the top, which can be easily scooped off. Drain remaining seeds well to enjoy as is or for a recipe.
3) Make it last. Enjoy fresh pomegranate juice all summer long by juicing seeds, straining, and then using a measuring up to pour juice into ice cube trays. Standard trays hold approximately 1/8th cup of liquid per cube, toss a couple cubes into your green juice for an extra boost of antioxidants.
4) Martinis, anyone? Combine 1c pomegranate juice, 1c fresh filtered water, and 1c sugar in a small sauce pan over medium heat. Bring to a simmer and reduce until sugar is dissolved and liquid is slightly thickened. Refrigerate till well chilled, then combine 2 parts quality organic vodka to one part pomegranate syrup for a very fresh and festive martini!
5) Dress it up. Whisk fresh pomegranate juice with balsamic vinegar, garlic, olive oil, and a dash of cinnamon for a Turkish-inspired take on a vinaigrette dressing.
6) Impress your guests. Separate individual endive leaves and clean well. Smear each endive leaf with artisan sharp cashew cheese. Sprinkle pomegranate seeds and chopped walnuts, sparingly drizzle with balsamic vinegar and serve.
7) Spin a classic. Make your favorite cranberry sauce recipe according to directions. Remove from heat and stir in fresh, whole pomegranate seeds and chill