Pomegranates

Pomegranates

PURCHASE

Pomegranates should feel heavy for their size and their skin should be firm and tight.

KEEP

Keep whole fruit in a cool, dark place for up to three days or refrigerate for up to three months in a plastic bag. Arials (seeds) can be kept in the fridge for up to three days.

PREPARE

Cut off a small slice from the top and bottom, and then score the skin down the sides you can pull the fruit into segments. In a large bowl, hold the fruit under cool water and separate the seeds from the skin. The skin will float and the airals sink, allowing you to pour off the parts you don’t want to eat when you are done.

RECIPE: POMEGRANATE MUFFINS

• 2 cups flour
• 2/3 cups sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp lemon zest
• 1 1/4 cup pomegranate arils (seeds)
• 1 large egg
• 1/4 cup butter
• 1 cup milk

Wash hands, lemon and pomegranates under running water. Melt butter in medium bowl. Preheat oven to 425. Grease 12-muffin pan.

In large bowl, mix dry ingredients. Stir in zest, pomegranate arils (seeds). Make a well in the center.

Mix milk and egg with cooled butter. Pour all liquid into the well. Stir just until the batter is moistened; it will be lumpy. Sprinkle with 1-2 tsps sugar.

Bake until lightly browned (16 mins).

Store in a tightly sealed container at room temperature for up to one week.

View more recipes on the Pomegranate Council website.