26 Pomegranate Recipes You'll Want to Make All Through the Fall (2024)

When the days begin to shorten, and we are all in need of bright flavors, cooking with pomegranate can add a bit of sparkle to meals. In fact, the seeds of a pomegranate are often described in jewelers' terms: rubies, garnets, glowing gems. And it's no wonder; they lend a vibrant pop of color, texture and flavor to side dishes, salads, and desserts.

Pomegranates, thought to have originated in Persia, are a feature of many Indian and Middle Eastern dishes, where the seeds are added to rice dishes and other grains and salads. The juice is also boiled down to make a sweet-sour molasses. Pomegranates are beloved in other cultures as well; especially Mediterranean ones, where the fruit adds distinctive flavor to sauces and meats, even drinks. The classic, bright red co*cktail mixer, Grenadine, was named by the French for the fruit from which it was originally derived. In the markets of Rome, pomegranates are pressed with oranges for a sunrise-hued drink full of potassium and vitamin C.

How to Remove Seeds From a Pomegranate

The seeds are called arils and getting the dozens of arils out of a tough-skinned pomegranate may seem an impossible task, but it's actually quite simple:

Score the pomegranate around the perimeter. With your hands, pry the fruit open in half.
Next, flip it over so the seed side is down facing a bowl. Then hit the pomegranate with the back of a spoon to release all the seeds.
Discard the white membranes and any pith.

This method is the easiest and fastest way to the delicious seeds, whether you need them for drinks or hors d'oeuvres. You can also break the halves open, in a bowl of water, picking out the seeds while they're submerged to avoid splatters and red-stained hands.

The Easiest Way to Cut a Pomegranate and Remove the Seeds

Selecting Pomegranates

Look for pomegranates between September and January. Choose deeply colored fruits that feel heavy for their size, which means they're loaded with plenty of juicy seeds. The leathery skin should be shiny and tight; avoid any fruit that is cracked or has soft spots.

Storing

When kept in the refrigerator, whole pomegranates will keep for a month or more. Pomegranate seeds should be refrigerated and used within a few days, or, if packed tightly, can be frozen for up to three months; to use, scatter directly into dishes without defrosting first.

Our Favorite Pomegranate Recipes

01of 26

Cardamom-Buttermilk Panna Cotta with Pomegranate

26 Pomegranate Recipes You'll Want to Make All Through the Fall (1)

A topping of pomegranate seeds, sliced mandarins, and toasted coconut makes this cardamom-spiced buttermilk panna cotta versatile enough for breakfast and dessert.

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02of 26

Eggplant, Pistachio, and Pomegranate Pizza

26 Pomegranate Recipes You'll Want to Make All Through the Fall (2)

Pomegranate as a pizza topping? You bet! The colorful, crunchy seeds make a lovely foil for eggplant, pistachios, feta, and cilantro.

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03of 26

Braised Fennel with Pomegranate

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Pomegranate pulls double duty in this veggie dish—the juice goes in the braising liquid, and the seeds are scattered over the top.

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04of 26

Pomegranate-Braised Short Ribs

26 Pomegranate Recipes You'll Want to Make All Through the Fall (4)

Pomegranate juice and red wine compose a rich ruby-red sauce for tender beef short ribs. Garnish with jewel-like pomegranate seeds just before serving—they give tang and color and make the dish look fancy in a flash.

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05of 26

Pomegranate-Coconut Trifle

26 Pomegranate Recipes You'll Want to Make All Through the Fall (5)

A one-bowl stunner that feeds your entire family. Layers of coconut custard, lady fingers, and pomegranate gelatin pile up high in this delicious fall dessert. Save time when the big holidays roll around by making this trifle up to three days in advance (it gives the flavors time to mix and mingle!).

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Herbed Rice with Dates and Pomegranate

26 Pomegranate Recipes You'll Want to Make All Through the Fall (6)

A fragrant, colorful pilaf of basmati rice, dates, pomegranate seeds, and pistachios makes a tasty side dish. Here it's served with Spice-Rubbed Lamb.

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07of 26

Fall Sangria

26 Pomegranate Recipes You'll Want to Make All Through the Fall (7)

Gussy up white or rose wine with pomegranate, apples, and honey for a party-perfect (and Rosh Hashanah-friendly!) autumn sangria.

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08of 26

Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts

26 Pomegranate Recipes You'll Want to Make All Through the Fall (8)

Pair cool, crisp leaves of faintly bitter endive with sweet fennel, crunchy walnuts, and tart pomegranate seeds for a masterpiece of a special-occasion salad.

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09of 26

Raw Kale Salad with Pomegranate and Toasted Walnuts

26 Pomegranate Recipes You'll Want to Make All Through the Fall (9)

A winter salad for the ages! Kale is simply dressed with fresh ginger, lime juice, and olive oil, and pomegranate, red onion, and toasted walnuts add brightness and crunch.

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10of 26

Sweet Potatoes with Coconut, Pomegranate, and Lime

26 Pomegranate Recipes You'll Want to Make All Through the Fall (10)

Add tropical flavor to a nutrient-rich sweet potato by topping it with cilantro, coconut flakes, and pomegranate seeds.

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11of 26

Pomegranate Roasted Chicken

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Reduce pomegranate juice until it's thick and syrupy to create a burnished glaze for roast chicken, then decorate with ruby-red pomegranate seeds and thyme sprigs for serving.

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12of 26

Pomegranate-Bulgur Salad

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Golden raisins, parsley leaves, and ruby-red pomegranate seeds add color to this fiber-rich bulgur salad.

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13of 26

Red-Pepper and Walnut Dip with Pomegranate

26 Pomegranate Recipes You'll Want to Make All Through the Fall (13)

Charred bell peppers, pitted dates, and toasted walnuts topped with juicy pomegranate seeds make a savory dip, perfect for whole-wheat pita bread.

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14of 26

Chicken Salad with Apple, Pomegranate, and Beet

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Add some color to a gray day with the brilliant red hues of pomegranates, beets, and apples in this main-course salad.

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15of 26

Steel-Cut Oats with Orange, Pomegranate Seeds, Pepitas, and Maple Syrup

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Sweet-tart fruits add jolts of flavor to chewy steel-cut oatmeal.

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16of 26

Roasted Vegetables with Pomegranate Vinaigrette

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Cauliflower (both regular and Romanesco), sweet potatoes, and Brussels sprouts are roasted until sweet and tender. Just before serving, the vegetables are drizzled with a sweet vinaigrette of pomegranate juice and olive oil, and sprinkled with pomegranate seeds.

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17of 26

Cranberry-Pomegranate Relish

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Pomegranate seeds and juice add a touch of seasonal freshness to traditional cranberry sauce.

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18of 26

Pomegranate with Pears and Goat Cheese

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Upend your snack routine with this sophisticated little number. Ripe pears are filled with fresh goat cheese, drizzled with honey, and sprinkled with pomegranate seeds.

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19of 26

Freekeh with Caramelized Shallots, Chickpeas, Pomegranate, and Yogurt

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Pomegranate seeds add bright pops of flavor to this hearty grain bowl. Meaty chickpeas and tangy Greek yogurt complete the dish.

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20of 26

Celery and Parsley Salad with Pomegranate

26 Pomegranate Recipes You'll Want to Make All Through the Fall (20)

Ordinary celery becomes a scene-stealing salad when you toss it with fresh parsley, sherry vinaigrette, and gemlike pomegranate seeds.

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21of 26

Pomegranate Skirt-Steak Kebabs

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Looking for a gorgeous fall dinner recipe? This is it! Garnished with bright pomegranate seeds and parsley, it's the perfect, delicious meal for a special occasion.

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22of 26

Pomegranate Relish

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This festive relish could double as a Christmas centerpiece with its bright red and green colors. Serve on a rich piece of meat, like beef, or something a little gamier such as duck.

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23of 26

Pomegranate Fontina Rice Balls

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Often called arancini, these crumb-coated risotto balls are a popular Italian appetizer. Here, juicy little pomegranate seeds offset the richness of the risotto's Parmesan and fontina cheeses.

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24of 26

Poached Pears with Vanilla-Pomegranate Syrup

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A healthy dessert that's packed with seasonal flavors, this elegant take on poached pears wins for both color and flavor. Pomegranates are juiced to make the poaching syrup and more arils are used for garnishing the finished dish.

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Mrs Gubler's Pomegranate Jelly

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This garnet-hued jelly is made with juice squeezed from the arils of 10 pomegranates, plus sugar and pectin.

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Homemade Pomegranate Molasses

26 Pomegranate Recipes You'll Want to Make All Through the Fall (26)

Look at that color! Whipping up this brightly flavored syrup is a cinch. Just simmer pomegranate juice and sugar, then stir in lime juice. Then use it to top ice cream, whisk into a vinaigrette, and more.

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