Delicious! Almost everyone loves them, especially when someone else prepares the pomegranate. It is a bit time consuming to extract the seeds, but not really that difficult. I think the best way to go about it is to cut right down the middle. Next, I pop out the easier seeds right near the edge and then start to bend the peel back, turning the fruit a bit inside out as I pop out the seeds. Other than watching out for flying seeds, that’s it.
The fruit is excellent eaten plain as a snack or served as is for a simple dessert. I also like to add the seeds to salads. There are many more involved recipes out there that call for pomegranates, but in general I think it’s best to familiarize yourself with the unadorned fruit first. After you’re familiar with the taste, texture, etc. it becomes easier to evaluate recipes as you read through them and decide if they are worth trying or not. And I can’t resist a link to this delicious looking and unique pomegranate dessert. I haven’t tried it, let me know if you do.
Aside from sheer enjoyment (which surely is a good reason) why bother with pomegranates? They are a source of folic acid, vitamin C, vitamin E, several of the B Vitamins, some calcium, magnesium, phosphorous, zinc, and selenium. They also particularly high in potassium. In addition to this, pomegranates have quite the reputation for containing high levels of antioxidants which limit cell damage and help prevent aging. In the end though, I have to go back to enjoyment as the best reason for eating these. If you find you don’t like them, don’t force yourself to eat them, find some other super healthy food you do like.
Pomegranates are actually in season in the fall and early winter, when you buy them they should be plump and heavy, avoid any that seem dried out. These fruits need to be stored at cool temperatures and will keep in the refrigerator for over a month. The seeds can be stored in the fridge for up to a week or frozen for later use.