Pomegranates are in season now, just in time for bedazzling festive dishes and adding a ruby sparkle wherever they land. This ancient fruit has held deep symbolism and cultural significance for centuries, from tying Persephone to the underworld in Greek mythology to dyeing priestly garments in the Bible’s book of Exodus. While there are a variety of pomegranates found in the Middle East, the vast majority available in the U.S. is the sweet eating pomegranate known as “Wonderful.” When cut open, these pomegranates reveal glistening clusters of arils, seeds surrounded by juicy sweet-tart pulp which are eaten out of hand or used to garnish a dish.
Like other deeply pigmented fruits and vegetables, pomegranates are rich in antioxidants that work to quell inflammation throughout the body. Studies have suggested that consuming pomegranates can promote heart health and help lower LDL cholesterol levels. The arils also are rich in fiber, a component that’s sorely lacking in most of our modern diets.
To access the fruit’s jeweled contents, first cut off the end of the pomegranate opposite the stem end with a sharp knife, trying to puncture as few of the seeds as possible. Next, score the skin vertically in wedges, starting at the cut end and dragging the knife to the stem end. Stick the tip of the knife in the center of the cut end, then wiggle the knife to loosen the seeds in the center, then remove the knife. Use your thumbs to break apart the scored sections, revealing a multitude of garnet-hued arils. Use your fingers to separate the white membrane that surrounds the arils. Pomegranates have an excellent shelf life: an uncut pomegranate will keep in the fridge for a month and the arils last at least a week in an airtight container in the fridge.
Pomegranate arils make a colorful addition to a myriad of sweet and savory dishes. Simply toss them into yogurt or cereal for breakfast or scatter them across a bed of greens for lunch. They take almost any dish up a notch visually, effortlessly turning a basic cheeseboard into an artistic looking still life. In the drinks category, pomegranates are a natural choice in holiday cocktails and mocktails, whether in a fresh take on a cosmo or in a festive mimosa.
Pomegranates also show up in a host of cooked dishes throughout South Asia and the Middle East. These preparations are generally made with the concentrated juice of the sour pomegranates, which are not typically available fresh in the U.S. The reduced liquid ranges in consistency from maple syrup to thick molasses. It’s often used in eggplant dishes, giving them a smoky, piquant complexity. It can be sourced locally at Capital Bazaar Indian Grocery in Springfield.
Eggplant and pomegranate stew
Adapted from a recipe in The Arab Table by May Bisu
Ingredients:
3 pounds eggplant
3 teaspoons salt, divided
¼ cup olive oil
2 pounds beef or lamb stew meat
½ teaspoon each black pepper, white pepper and allspice
Boiling water
2 medium onions, halved and sliced
1 pound carrots, cut into 1/2-inch thick rounds
1 green bell pepper, halved, seeded and diced
2 tablespoons tomato paste
4 cloves garlic, minced
2 teaspoons pomegranate syrup
1 teaspoon dried mint
Hot cooked rice, to serve
Place the eggplant in a colander and sprinkle it with a teaspoon of salt. Set the colander over a bowl to drain.
Heat a tablespoon of the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the meat and cook until it’s browned on all sides, about eight to 10 minutes. Add the black and white pepper and allspice and toss with the meat to combine. Transfer the meat to a bowl and set aside.
Add the remaining three tablespoons of olive oil to the pot. Add the onions with a pinch of salt and sauté until they begin to soften, about five minutes. Squeeze the eggplant to remove excess moisture, then add the eggplant along with the carrots and green pepper and cook until soft, about 10 minutes. Add the tomato paste and the remaining 1/4-teaspoon each of black and white pepper and allspice. Return the meat to the pot with the vegetables and add boiling water to cover. Bring to a boil, then reduce the heat to medium and simmer, covered, for an hour. Stir in the garlic, pomegranate syrup and dried mint leaves. Adjust seasoning to taste as needed. Serve over hot rice. Like most stews, this recipe is even better the next day.
Pomegranate tabbouleh
Ingredients:
1 cup cooked bulgur or quinoa, room temperature
3 cups flat leaf parsley, finely chopped
¼ cup chopped fresh mint
½ cup thinly sliced red onion
1 cup fresh pomegranate arils
1-2 teaspoons smoked paprika
3 tablespoons honey
¼ cup lemon juice
½ cup extra virgin olive oil
Salt, to taste
½ cup toasted pumpkin seeds
Combine all the ingredients except the pumpkin seeds in a bowl and mix thoroughly. Season to taste with salt and pepper. At this point the salad can be covered and refrigerated up to a day. Sprinkle with the pumpkin seeds just before serving.
Ashley Meyer is a chef, freelance writer and mom of two based in Springfield.
This article appears in November 13-19, 2025.
