21 pomegranate-based recipes to get through the winter in style

This season, pomegranate is the fruit that tends to appear on our plates, both sweet and savory. Originally from Iran, the pomegranate tree is actually one of the first trees to be cultivated in history. Even today, its shiny red seeds with many virtues invade our kitchens, but also our screens. We can no longer count the posts containing the hashtag #pommegranate! In fact, for several years now, pomegranate has been the star of trendy dishes with a sophisticated look. And there are many reasons to adopt it!

The benefits of pomegranate

Pomegranate is considered a “superfood” with its many benefits for the body. It is believed to have positive effects on hypertension, cardiovascular risks, cancer, cholesterol and even the prostate. Pomegranate has powerful anti-inflammatory properties, and contains many minerals, vitamins and trace elements.

But above all, this Mediterranean fruit is an outstanding antioxidant, which helps protect against oxidative stress. The latter causes our body to age prematurely, making pomegranate a true magic anti-aging potion (and not just for the skin).

Choose your pomegranates wisely

To make the most of their taste and benefits, we choose smooth and shiny pomegranates, red-orange or purplish in color, without brown spots. The heaviest are naturally the juiciest. Little tip for choosing the right fruit: tap a pomegranate with your fingers. If the latter emits a metallic sound, it is perfectly ripe.

Prepare your pomegranate

The skin of pomegranates is not edible, so it must first be cut to reveal these precious little red seeds. And if cutting a pomegranate can sometimes seem like a real mission, don’t panic, here’s how to do it. We cut it into quarters before shelling each quarter in a bowl of water, so that the seeds fall to the bottom.

The technique of the pros: we draw 4 lines in the shape of a square around the core, so that we can remove it like a cap. Then, with a knife, we follow the 6 natural edges that separate the seeds. Result: the pomegranate opens like a flower.

No matter what technique you use, remember to keep an eye on your nearby clothing and fabrics. Pomegranate juice certainly has a lovely color, but it stains very easily.

How to cook pomegranate

In the Middle East, and especially in their country of origin, pomegranate seeds are very popular, sprinkled on many plates. Their raspberry taste gives pep and crunch to a multitude of dishes, both sweet and savory. They embellish the simplest salad, and subtly complement a fish steak, or poultry for example. We often find them sprinkled on cold starters such as carpaccios, tartars or tabbouleh. However, we must not forget that the pomegranate is above all a fruit, which allows it to be included in the preparation of any dessert, on a semi-cooked chocolate for example. As an aperitif, why not incorporate its seeds into a cocktail, or in the bottom of a glass of champagne? After all their intense red color will only add passion and desire to the meal. In drinks, we mix the seeds before filtering them in order to recover the tangy juice of this fruit. You will have understood, pomegranate goes everywhere, the proof in pictures with these 21 tasty recipes, ideal for spending the winter in style.