How do you use Pomegranates?

I answered a question on Pomegranates and I just thought about this question:


*How do you eat your Pomegranates? ... I mean what do you eat it with?


*Do you put it in recipes?


*Basically how do you use Pomegranates?





I ask because I just eat them plain (like normal … with a squeeze of lime juice)

How do you use Pomegranates?
The jewel-like seeds can also be sprinkled decoratively over mousse or other desserts or salads. But alas, %26quot;the presentation is beautiful but the eating is not so delicate in a fancy setting because you have to spit out the seeds.%26quot;





Juicing Pomegranates





There’s another way to capture that flavor: Roll the pomegranates over a countertop in every direction to loosen up the juice, make a small hole in the skin and squeeze the fruit over a bowl. %26quot;Because you’re squeezing some of the thicker pith beneath the fruit, you do get a bit of the tannic quality of the fruit,%26quot; which isn’t bad if it’s not too strong.


From six nice-sized pomegranates, you can expect to get about three cups of juice, he says. It’s perishable. So drink it within hours, either straight or mixed with other fruit juices that it complements, such as apple or cherry. %26quot;I like to add as little sugar as possible, if I drink it straight. But the sugar does tend to round out the flavor a bit,%26quot; he says.





Don’t drink all that juice, though. Save some of it for other uses.





Pomegranate ‘Granita’





With pomegranate juice, %26quot;you can make an excellent sorbet, or for lack of a better word granita. Sorbet tends to be sweeter and creamer in texture than what you’ll get from pomegranate juice. Because of the lower sugar content, it’s going to be icy.%26quot;





First, make a simple syrup with equal parts water and sugar boiled until clear. Then add pomegranate juice until the flavor reaches the threshold between sweet and tart that suits your taste.





Then, put the mixture in nonreactive bowl that will quickly conduct heat, such as stainless steel, glass or porcelain.





Lacking something more high tech like an ice cream or sorbet machine, whisk it every half hour to break up the ice with a whisk or spoon until it is frozen.





Pomegranate Syrup





Boil the juice down in a heavy-gauged saucepan until it is a thick maple-syrup consistency and you’ll end up with a unique, intense flavoring for any number of vegetable and meat stews.





The tart pomegranate flavor goes well with lamb, chicken, beef or turkey and any of a variety of fall and winter root vegetables and squashes, along with the usual stew ingredients such as garlic and onions, with or without tomato.





Pomegranate Molasses





Continuing cooking the syrup until it reaches molasses consistency and you’re creating one of the most distinctive ingredients of Persian cuisine: pomegranate molasses.





The bottled product is readily available in ethnic food markets serving a Middle Eastern clientele and Wemischner pronounces it %26quot;excellent stuff.%26quot; But in the fall, when pomegranates are in season, I%26#039;ll still makes my own. %26quot;The freshness is incomparable.





a big tea fan, I use some of the molasses to flavor black tea. I also use it in a number of savory dishes, some a variation on the Persian %26quot;fesenjan%26quot; -- using ground walnuts and pomegranate molasses as a sauce for chicken or turkey -- and other original creations, such as the following two recipes from his first book, The Vivid Flavors Cookbook.
Reply:I do not like Pomegranates.Someone told me to try one because they taste like cherry juice(WRONG!!!!!!!)Go to : recipes .com type in pomegranates and that website will list all the recipes it has on file with Pomegranates..Pick one and it will automatically show you the recipe ingrediant and how to make it.


It is an awesome website!!!!!!!!!!!!!!!!!Enjoy..
Reply:Pomegranate jelly is good.
Reply:Check out the website pomwonderful.com They have tons of recipes to use pomegranates in.
Reply:Very good in fruit salad.
Reply:it was first used in China hundreds of years ago. I have it in a restaurant with sweet and sour pork, fish roe, and eel. It makes the food have a cleaner taste with a twist.





It can be put in a pot of crab legs and the meat is easier to get to
Reply:I like them plain mostly--I have to try the lime juice idea





I also like them sprinkled on salads





We try to drink pomegranate juice for health as well
Reply:I like to juice them and then make a gelatin adding whatever I want to it, yes even pomegranate seeds. It is quite lovely to eat. You can also drink the juice it very good for you, high in antioxidants.
Reply:I Like to eat pomegranets just like it is with a fork, I think is the easiest way to eat them!





I do not put it in a recipe.



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