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Growing up I remember having fresh pomegranates every year for Rosh Hashanah.  To celebrate the second night of Rosh Hashanah with our new fruit, we would cut a hole on the bottom of the pomegranate.  My father would squeeze all around and then we would hold it over our mouth and suck out all the juice. Then we would open it up and if the seeds still had a lot of juice on them we would eat a spoonful and spit out the seeds.  I didn't really enjoy that part, it felt like too much work for the amount of juice.  My Mom (the original Israeli) always just ate the seeds, but I couldn't do it. 

Fast forward several years and pomegranate juice started to appear on all the supermarket shelves and while I missed the family experience of passing around the pomegranate the bottles are easier. 

A few more years went by and pomegranates seem to be every where.  You can even buy the seeds or arils all ready to go to top your salads or in chicken or cauliflower dishes or a breakfast yogurt bowl.  And I found I don't mind the whole seeds anymore, I can and do eat them by the spoonful (maybe it's because I'm an Israeli now). Not only because I love the flavor, but also because they are so good for me. 

Pomegranates are very high in antioxidants.  They also are high in fiber, vitamin C, vitamin K, folate and potassium.  Pomegranates are known to be anti-inflammatory and may reduce the risk of cancer.  Pomegranates may lower blood pressure and help fight arthritis. It also has anti viral and anti fungal properties.  The list goes on and on and reminds me to go get some fresh squeezed pomegranate juice tomorrow, that is my favorite. 

Aside from drinking the juice and eating the arils on their own Pomegranates can enhance the flavor of your cooking.  Learn to remove the seeds in this video. 

22 Pomegranate Recipes