Photo by  Ann Cutting.

Photo by Ann Cutting.

The Beautiful Pomegranate

These are the sleeping beauties of fall and winter fruits, as cutting or pulling them open reveals gorgeous, jewel toned seeds that are delicious to eat all by themselves or as a special add on to the following:


  • Avocado toast sprinkled with pomegranate seeds.
  • Added after cooking to any specialty rice dish particularly those made with saffron such as Middle Eastern pilaf.
  • Sliced Fuyu persimmons and pomegranate seed salad dressed with a light vinaigrette. (In this case exchange olive oil and typical vinegars for walnut or hazelnut oil and cider vinegar with a dash of sugar and salt.)  I often add sliced, toasted hazelnuts.
  • Add the seeds to roasted beets or Brussels sprouts, sautéed in a generous amount of butter and a bit of sea salt.
  • Add them to bubbly water for their beauty and a little treat at the end.
  • Sprinkle over a fresh fruit sorbet.