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Pomegranates are unconventional fruits in that the seeds are consumed while the pulp and skin are typically discarded. You can eat the seeds on their own as a snack, as biting into the seeds releases a sweet juice. Use pomegranate seeds in cooking by incorporating them into dips, salads, and side dishes for an unexpected crunch. Dried pomegranate seeds can also be ground in order to create chutney or anardana, an Indian spice used in meat dishes.
One way to eat pomegranate seeds is alone as a snack. It’s best to remove the seeds from the fruit before you’re hungry, as the process can be complicated and frustrating if you’ve never done it before. The seeds can be eaten plain or you can dip them into chocolate-flavored topping for a sweeter treat.
You can also add a sweet crunch to guacamole by stirring in a small amount of pomegranate seeds. The sweetness pairs well with the acid of the lime juice and the creaminess of the avocado. They can also be stirred into hummus, a bean dip, to balance the Indian spices. Add the seeds to hummus before blending the beans to fully incorporate the flavor.
Pomegranate seeds pair well with salads as well. Combine the seeds with lettuce, cabbage, or dandelion, and a citrus-based dressing for a simple salad. Another option is to dice up melon, strawberries, and grapes to mix with the seeds for a fruit salad.
Pomegranate seeds can also add crunch to warm side dishes. Make bruschetta with goat cheese, olives, and tomatoes with seeds lightly sprinkled on top. Wild rice and barley can be cooked with spices and seeds, or they could be added to simply-cooked green or garbanzo beans and topped with a citrus Dijon sauce.
Grind dried pomegranate seeds to create the spice anardana, which is used in Indian and Persian cuisine. The powder can be used in slow cooking lamb, chicken, or beef dishes to help to develop a subtle undercurrent of sweetness. You can use ginger, cumin, and cloves to accentuate the seeds in this context.
Anardana can also be stirred into hot vegetable dishes, such as boiled potatoes, or chutney, a chunky Indian condiment. Create a sweet chutney by combining the ground pomegranate seeds with chopped apples, honey. and orange juice. It can be served with toasted pieces of flat bread. Preserve chutney ahead of time and use as you would use a thick jam.
That is a great idea Rundocuri. I agree with you, the seeds of the pomegranate are not very appetizing to me. I love the taste of the fruit, though working around the seeds can be difficult. This sounds like a good method for getting to the good part of the pomegranate.
Though you can east pomegranate seeds, I prefer not to because I do not like their texture. I sometimes use a strainer to remove the seeds from the parts of the fruit that I want to eat.
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