Open pomegranates on a slate backgroundPersephone’s Fruit.
Pomegranates are fruits with roots in ancient times. They were originally found throughout a region from modern-day Iran to India. And, according to Greek mythology, are tied to the winter season where Persephone spent many months each year in the underworld.

Pomegranates were introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769. Here they flourish and are at their peak season in autumn when they can be found in local supermarkets.

Pomegranate seeds can be eaten fresh as a sweet-tart snack, used as a garnish or ingredient, or dried. They are sometimes pressed to make pomegranate juice—and that juice can be cooked until thick to create pomegranate molasses.

Be forewarned that pomegranate juice will stain not only your fingers but also your clothes, which is why it has been used as a natural dye by many cultures.

How to get the seeds out of a pomegranate
You can relish the meditative act of picking each, individual jewel from its casing and savoring the pop between your teeth. We have a much more efficient process if you are preparing the fruit for a recipe.

How to select a pomegranate
Choose a pomegranate that has a deep, vibrant color, and that is a bit lumpy. A lumpy pomegranate is a hint that the seeds inside are juicy. The unripe fruit will often be lighter and will make a hollow sound when tapped. And, like most fruits, a pomegranate should feel heavy for its size with few scrapes or bruises.

Pomegranates are picked ripe and stop ripening once off the tree. Whole, fresh pomegranates will keep on your counter for up to a week or in the fridge for up to two weeks. Seeds will keep in an airtight container in the fridge for up to five days or in the freezer for up to three months.

These days, thanks to the wonderful people of POM, pomegranate seeds and juice are readily available for any recipe.

Here is a list of some of our favorite recipes that use pomegranates.

Chicken with Spaghetti Squash and Pomegranate
This easy sheet-pan dinner is bursting with bright, comforting flavors inspired by Persian cuisine.

Amy’s Fall Pear Salad
This autumnal salad highlights fall fruit and is delicious with the addition of pomegranate seeds.

The Pomegranate Moscow Mule
This cool-weather spin on the classic cocktail is great for the holidays. The pomegranate juice adds tang, and the rosemary sprig some green-earthiness.

Pomegranate Martini
Add some color and bright, tangy flavor to your martini.

Pomegranate Margarita
This, pretty, red spin on the classic margarita is perfect for holiday entertaining.

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