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Quickly searing the scallops ensures each one has the perfect texture: a lightly crisp, golden brown exterior and a tender, nearly translucent center. This vibrant dish, layered with arugula, bright white slices of ricotta salata, and strips of salty Serrano ham, is the sort of composed salad that chef Suzanne Goin uses to showcase seasonal ingredients.

Dwayne "The Rock" Johnson loves a good margarita, especially when it's made with his Teremana tequila. This sweet-and-sour version has a tart kick from the pomegranate juice and a vibrant red color. Pomegranate molasses is the secret ingredient in this simple marinade.

Its punchy, sweet, earthy notes add long-cooked depth of flavor to cheese and vegetable skewers in just 30 minutes of marination, with pleasantly bitter tahini rounding things out.

In the hands of Renee Bolstad, former pastry chef at Joule in Seattle, black forest cake — traditionally chocolate cake layered with kirsch, cherries, and whipped cream — morphs into a modern layered mousse.

To add texture and heat, Bolstad sandwiches it between a spicy pomegranate-chile glaze and crispy chocolate.

Inspired by her mother's much richer fried eggplant salad, cookbook author Reem Kassis tops fried cauliflower with toasted nuts, pomegranate arils, and lemon-and-garlic-laced yogurt. Tart and just barely sweet, the pomegranate molasses cuts through the richness of the fish while creating a gorgeous, shimmering glaze; the olives balance the bright flavors of the salad with their soft salinity and luxe butteriness.

This juicy and bright cobbler — made from Granny Smith apples and pomegranate juice — is just the right amount of sweet, with an irresistibly tender and crunchy crust on top.

Serve sprinkled with pomegranate seeds and topped with vanilla ice cream. A quick cinnamon-flavored simple syrup adds cozy notes to this tart sangria with fall flavors of pear, persimmon, and pomegranate.

It's spiked with brandy and gets a lift from Lambrusco, a fizzy Italian red wine. Lightly seared tuna steaks pair well with a light salad of parsley, pomegranate seeds, and fennel.

Suzanne Goin, the chef at the famed Lucques in Los Angeles, marked 20 years of business in with a dinner that celebrated her now-classic blend of French cuisine and California produce.

Goin refers to this salad as "The 4 Ps" and thinks of it as a persimmon salad with an arugula garnish, rather than the other way around. A drizzle of tangy pomegranate molasses gives a punch of flavor to this oven-roasted squash.

Tart pomegranate juice and sweet bananas blend perfectly together in this quick and easy smoothie. Cookbook author and entertaining designer Lulu Powers pairs this citrusy tart-sweet salmon with pilaf, a riff on a recipe she learned from her husband's Armenian family.

This is cookbook author Athena Calderone's twist on tabbouleh, the parsley-heavy Middle Eastern bulgur salad. She's added tangy, juicy pomegranate seeds, pleasantly bitter endive, and pistachios to dress it up. Be sure to let the bulgur cool — it'll make the grain nice and fluffy.

A quick whirl in a food processor is all it takes to make this fresh-tasting sauce — no cooking required. For a savory upgrade, stir in finely ground toasted coriander.

Eating vegan for a month led Top Chef winner Richard Blais to examine his pantry more closely. He discovered that ground porcini mushrooms add a meaty flavor to dishes like his veggie burger. Cookbook author Nik Sharma notes that any mix of nuts will work for this crave-worthy recipe flavored with pomegranate molasses — just be sure to let them cool completely before serving or storing to ensure a crisp, not sticky, texture.

Quail may seem intimidating to cook, but it's actually quite easy and fast. This recipe comes together in just 25 minutes. Removing seeds from a pomegranate can seem tricky. His method: Cut the pomegranate in half across the middle, not through the stem; then wrap each half in cheesecloth and, holding it over a large bowl, hit it hard with a spoon or rolling pin.

Really hit it! Then open up the bundle and pick out the seeds, which should practically pop out. These Georgian mtsvadi, or grilled meat skewers, are made from well-marbled pork shoulder tossed with raw onions and finished with freshly squeezed pomegranate juice.

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Develop and improve services. Use limited data to select content. List of Partners vendors. Recipes by Occasion Fall Recipes Fall Produce. How to Cut Open and Eat a Pomegranate This Simple Trick Makes Pomegranates Easy to Eat.

By Molly Watson Molly Watson. An award-winning food writer and cookbook author, Molly Watson has created more than 1, recipes focused on local, seasonal ingredients. Learn about The Spruce Eats' Editorial Process. Write a Review. Trending Videos. Prep: 10 mins. Cook: 0 mins. Total: 10 mins.

Servings: 2 to 4. Yield: 1 cup pomegranate seeds. The 9 Best Paring Knives of , Tested and Reviewed. Now you know how to cut a pomegranate, but what about how to eat it?

Here are a few of my favorites:. Notify me of follow-up comments via e-mail. Hi Paige, I store them in an airtight container in the fridge for about a week. Once frozen, transfer to a freezer-safe container. Thank you for the detailed instructions and photos! I cut my first pomegranate successfully thanks to you.

Thanks for the great tips. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services.

Use limited data to select content. List of Partners vendors. How to Cut and De-Seed a Pomegranate No mess, no wasted seeds.

By Elise Bauer. Elise Bauer. Elise founded Simply Recipes in and led the site until She has an MA in Food Research from Stanford University.

Learn about Simply Recipes' Editorial Process. Trending Videos. In This Recipe Expand. Finding the Best Pomegranates. Eating a Pomegranate. Cutting a Pomegranate.

Making Juice. Freezing Pomegranate Seeds. Ways to Use Pomegranate Seeds. All About Pomegranates READ MORE:. Easy Ways to Use Pomegranate Seeds Pomegranate arils will fancy up anything you're eating.

Sparkling Recipes for Pomegranate Seeds Fesenjan Persian Pomegranate Chicken Pomegranate Molasses Pork Chops with Pomegranate Glaze Golden Beet and Pomegranate Salad Pomegranate Mimosa with Hard Cider From the Editors Of Simply Recipes. Save It Print. Prep Time 8 mins. Total Time 8 mins. Servings 4 servings.

Yield 1 cup. Make a thin slice on the bottom of the pomegranate:. Cut and remove the crown of the pomegranate:. Make shallow, vertical cuts on the outside of the pomegranate:. Pry open the pomegranate:. Pry the seeds away from the peel and membranes:.

Nutrition Facts per serving Calories 2g Fat 26g Carbs 2g Protein Show Full Nutrition Label.