Source: Vanillacrunnch
If I had to choose one word to describe pomegranates, it would be “delightful.” But, if I’m being honest, that doesn’t even begin to describe the deep love I feel for this seasonal fruit. Sure, pomegranates can be feisty and downright difficult. But the struggle to crack one open and excavate the seeds makes the end result that much sweeter.
Like most newbies, the first time I bought a pomegranate I wrestled with the thing to get its juicy little seeds out. It was a messy struggle, and I swore I’d never do it again. That is, until I took my first bite. Holy smokes. Pomegranate seeds are unlike anything else I’ve ever tasted. They’re sweet and sour and they explode like tiny water balloons between your teeth. I was immediately hooked, and the Pear Pomegranate Salsa you’ll find below has become one of my favorite holiday recipes to prepare.
Aside from tasting incredible, pomegranates are incredibly nutrient-dense and have been celebrated as a symbol of health, fertility, and eternal life. Whoa. Though seeding a pomegranate may seem like a lot of work for a handful of fruit, the effort is well worth it. Pomegranates are chock full of powerful antioxidants offering protection against heart disease and cancer. Plus, a compound found only in pomegranates called punicalagin is shown to benefit the heart and blood vessels and inhibit breast cancer, prostate cancer, colon cancer, and leukemia.
If you’re baffled as to how to seed a pomegranate, you're not alone. Click here for a tutorial on how to get the job done without making a huge mess. Then, make one of the fresh and tasty pomegranate recipes below. Pro tip: You can also throw pomegranate seeds in your salad, smoothie bowl, or breakfast cereal for an extra boost of antioxidants at mealtime.
Pear Pomegranate Salsa
From: Gimme Some Oven
Ingredients
- 2 fresh pears (any kind), cored and diced
- 1 fresh pomegranate, seeded
- Half a red onion, diced
- ½ cup chopped fresh cilantro leaves
- Juice of half a lime
Instructions
- Toss all ingredients together until combined. Season to taste with salt and pepper.
- Serve immediately, or store in a sealed container for up to 2 days.
Chocolate Pomegranate Ginger Bark
From: Vanillacrunnch
Ingredients
- 10 oz. bittersweet vegan chocolate (60% cacao), broken into 1-inch pieces
- 1 cup fresh pomegranate seeds (from 1 large pomegranate)
- 1½ tablespoons minced candied ginger (optional)
- ¼ teaspoon fine sea salt
Click here for detailed instructions from Vanillacrunnch.
Pomegranate, Crunchy Walnut & Kale Salad
From: The Minimalist Vegan
Ingredients
- 3 bunches of flat leaf kale (dinosaur/tuscan kale)
- ½ teaspoon himalayan salt
- 1 fresh pomegranate, seeded
- ¾ cup walnuts, chopped into quarters
- ¼ cup rice malt syrup
- 1 tablespoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
Click here for detailed instructions from The Minimalist Vegan.
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