In the fall, pomegranates are available in produce sections and are an amazing addition to everything from salads to breakfast bowls. They have great health benefits, and provide a not-too-sweet crunch and slight acidity to the dish, not to mention a bold dash of color. Start by cutting the fruit in half along its equator. I like to take half and squeeze it over a bowl to loosen the seeds. Then I break it into another piece or two and start separating the seeds from the flesh. If you get some of the pith in the bowl, just pick it out at the end. Doing it this way lets you keep all the yummy juice that the seeds give off, which I like to stir into salad dressings or just drink on its own. Store the seeds in a sealed container in the refrigerator for a few days.
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