All Things Pomegranate

Freshly picked selection:


Pomegranate is one of, if not the most, labor intensive fruits to eat as the inside has hundreds of seeds packed in compartments.

What to look for when purchasing:

Choose those that are heavy for their size and have a bright fresh color. You also want the skin to be blemish-free.

How to store:

Refrigerate up to 2 months or store in a cool, dark place for up to a month. Once the seeds have been removed, they must be refrigerated and eaten within a few days.

How to prepare:

To eat, start by cutting the fruit in half and removing the pulp-encased seeds. From there you can separate the pulp from the seeds to use. Some people place the pulp with seeds in a bowl of cool water to make it easier to separate. The seeds can be eaten as a fruit, used as a garnish, or made into juice.

Nutritional Benefit:


Pomegranate seeds can be used in savory or sweet dishes, making them pretty flexible.

The View From Great Island keeps it simple and adds them to roasted Brussels sprouts for some added freshness.

Roasted Brussels Sprouts with Pomegranate

With their tangy flavor, pomegranate seeds make for a great salad dressing or salad topping.

Pomegranate Vinaigrette

For a more savory dish option, pomegranates add a pop of color and flavor to this beautiful quinoa salad.

Turmeric Quinoa with Pomegranates & Walnuts 

And of course, we have to include a dessert for these sweet little morsels. Pomegranate pairs extremely well with chocolate in this easy-to-make treat.

Chocolate Tahini Mousse with Pomegranate & Pistachios

Our Chefs & Nutritionists Say:

“I love to sprinkle them on top of salads for a little extra crunch and flavor”

– Megan Huard, Chef RD


Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.

Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.

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