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"How to Select Your Pomegranates"SelectingChoose deeply colored pomegranates that feel heavy; avoid those with dry-looking, wrinkled skins. Cracks in the rind are a sign that they are over-mature. Fresh pomegranates are available September though January.
Storing
Pomegranates will keep at room temperature for two to three days or in the refrigerator for up to two months.
Using
Eating pomegranates out of hand is laborious because of their tough, leathery skin (and the juice is likely to stain light colored fabrics). The best way to prepare a pomegranate for eating is to slice it into sections, cutting from top to bottom. In a large bowl half filled with water, roll out the arils (seed casings) with your fingers. Discard the skin and membranes and strain. The seeds can be eaten raw or sprinkled on salads. Peeled seeds will last approximately a week in the refrigerator and may be frozen for up to a year. The seeds can be juiced by pulsing in a blender. You may wish to strain the juice to eliminate any debris. The juiced seeds will last about five days under refrigeration, and up to six months frozen. Pomegranate is most commonly used as a spice (dried seeds), fresh squeezed and thickened (as grenadine syrup), as a dressing on salads or as an ingredient in marinades, glazes, dips, desserts, soups, relishes, liqueurs, jams and jellies.
Nutrition Information
Pomegranates are a good source of vitamin C and have modest amounts of vitamins A and E as well as folic acid. They are higher in antioxidants than blueberries, cranberries and red wine. Unlike most other fruits, pomegranate juice may be more healthful than the raw fruit because of the release of antioxidants in the squeezing process.
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