Spotlight Ingredient: Pomegranate

Quinoa, Pistachio & Pomegranate Seed Kale Salad

In winter, juicy and gleaming pomegranate seeds resemble sparkling gems, adding a vibrant hue and unique flavor to various dishes. As a cornerstone of Mediterranean cuisine, pomegranate seeds, with their ruby-like crunchy texture, bring a distinct delight to salads and desserts. Nowadays, thanks to the new product line launched in collaboration with Pom Wonderful®, we have more opportunities to incorporate the deliciousness of pomegranates into our everyday cooking. Let's delve into the best tips for using pomegranates and explore creative pomegranate recipes from the Williams-Sonoma test kitchen.

The Comprehensive Guide to Pomegranates

When selecting pomegranates, look for fruits that are full, firm, deeply red in color, and have smooth skin. Avoid pomegranates with dry or brownish skin. Larger, darker-colored pomegranates tend to have juicier, crisper flesh. Heavier fruits contain more juice. The tough skin should be thin and nearly filled with seeds. Gently press on the pomegranate; if it releases a powdery cloud, put it back—the flesh is as dry as dust.

Want to enjoy pomegranates elegantly without getting your hands messy? Try this method: First, cut off the crown at the top of the pomegranate. Then, make a cut from one end to the other along the outer skin, being careful not to pierce the inner white membrane. Place the cut pomegranate in a bowl of water, carefully break it open, and use your fingertips to gently brush the seeds off the white membranes. The skin and white membranes will float to the surface, while the seeds will sink to the bottom. Use a spider spoon or slotted spoon to scoop out and discard the membranes, then scoop out the seeds. A video tutorial will demonstrate this process for you.

Pomegranates can be stored at room temperature for 1 to 2 days or refrigerated in a plastic bag for up to three weeks.

Versatile Uses of Pomegranates

Pomegranate seeds are not only delicious as a fruit on their own but can also enhance the flavor and color of salads, ice creams, pastries, and even grilled meats. Their bright color, rich fruit aroma, and tangy-sweet juice make them an excellent addition to marinades, vinaigrettes, sauces, and beverages. Here are some easy-to-make pomegranate delicacies without complicated recipes:

Pomegranate Smoothie: Blend sliced bananas, pomegranate juice, honey, and plain yogurt in a blender until smooth. Pour into a glass and garnish with pomegranate seeds.

Wild Rice and Pomegranate Pilaf: Mix sherry vinegar and olive oil in a 1:1 ratio in a large bowl. Add cooled cooked wild rice, chopped parsley, diced celery, orange slices, dried cranberries, and roasted walnuts. Season with salt and pepper, then sprinkle with pomegranate seeds before serving.

Pomegranate and Goat Cheese Salad: Combine red wine vinegar, chopped shallots, olive oil, salt, and pepper to make a salad dressing. Mix the dressing with pomegranate seeds and roasted hazelnuts, then sprinkle with crumbled goat cheese.

Duck Breast with Pomegranate Sauce: Season a boneless duck breast with salt and pepper, then cook it skin-side down in a skillet until the fat renders. Flip the duck breast and place it on a baking sheet lined with a rack. Bake at 375°F for 5 minutes. Meanwhile, retain 1 tablespoon of fat in the skillet and sauté chopped shallots until tender. Deglaze with pomegranate molasses and chicken broth, then simmer until thickened. Remove from heat and stir in butter, chopped chives, and pomegranate seeds. Pour the sauce over the duck.

Pomegranate Hazelnut Chocolate Tart

This Pomegranate Hazelnut Chocolate Tart, a favorite among the test kitchen and customers, features a chocolate ganache base enriched with whipped cream to balance all the rich flavors. The tangy-sweet pomegranate seeds and nutty roasted hazelnuts provide the perfect finishing touch to this dessert. Try making it yourself!