You might not think of pomegranates as a traditional Christmas food in the same way you think of, say, gingerbread—but if you’ve been paying attention to trendier festive spreads, you might have seen pomegranates making more prominent appearances in recent years. Its seasonality, peaking in early winter, as well as its bright red color, makes it a great addition. And unlike sweets like gingerbread or peppermint candy cane, the naturally sweet pomegranate seeds are packed with antioxidants and beneficial nutrients. They make a great addition to salads, side dishes, desserts, and beverages for all your holiday parties. (Plus, they’ll make a colorful decorative item for your wreaths, arrangements, and centerpieces, giving a pop of vibrant red against any holly or evergreen leaves you have on hand!)
Beneath that tough, leathery rind that a pomegranate has, you’ll find the inside is full of bright red seeds known as arils. These are the edible parts of the pomegranate, and they have a vibrant sweet flavor with a distinctive tart bite to it. In addition to their powerful flavor, they also have a powerful nutritional profile—these pomegranate arils are rich in antioxidants, including polyphenols, flavonoids, and anthocyanins, which help prevent the development of disease in the body. Studies even show that pomegranate is good for reducing inflammation and staving off the growth of cancer cells and tumors. Other studies have found that compounds in pomegranates are good for improving cognitive health and reducing risk of Alzheimer’s and other neurogenerative diseases.
Like many fruits, pomegranate has plenty of fiber—about 3.5 grams per half-cup serving, which improves your digestion, stabilizes blood sugar levels for a steady stream of energy, keeps you full between meals, and may even help reduce risk of heart disease by lowering cholesterol levels.
If you’re staying active throughout the winter (which you should be), pomegranate could be a good dietary choice to improve performance. Pomegranate contains plenty of potassium, which helps with fluid balance and could help offset the effects of any high-sodium dishes you enjoy while celebrating the holidays.
Finally, although the research is inconclusive, some studies have suggested that pomegranate could boost collagen production, which helps your skin maintain its smoothness and elasticity, even during colder months when your skin tends to dry out easily.
Although recent popularity of pomegranate means that it’s easier than ever to simply buy de-seeded arils that are ready to use, the freshest and least expensive way to enjoy this fruit is by selecting a whole, intact pomegranate and removing the arils right before use. Look for a pomegranate with a deep red color and a heavy weight relative to its size. Although you want the leather rind to be strong and firm, it should have a least a little bit of give when you press on it.
Pomegranate can be stored at room temperature before being cut open, but once you’ve opened up the rind, remove all the arils and store in an airtight container in the fridge, where they’ll keep for up to three days.
Now it’s just a question of how you can use those arils to impress people at all your holiday gatherings this winter. Don’t be afraid to try pomegranate in salads, in desserts, or even as a festive cocktail.
Festive Pomegranate Mocktail
Ingredients
- 1/2 cup pomegranate arils
- 1/2 cup granulated sugar
- 1 sprig fresh rosemary
- 1 cup club soda
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
Combine the pomegranate arils and 2 tablespoons cold water in a food processor or high-power blender until smooth. Run the puree through cheesecloth to remove pulp until all you have is juice. Thin slightly with more water if necessary. Set a small saucepan over medium heat and add the fresh pomegranate juice, granulated sugar, and rosemary, stirring until thoroughly combined. Allow the sugar to dissolve and the rosemary to give off a fragrant scent, approximately five minutes. Remove the syrup from the heat and transfer to a glass bowl to cool. Discard the rosemary sprig. Once the pomegranate rosemary syrup has cooled, whisk it together with orange juice and lemon juice. Add 1/4 cup of this syrup-juice blend to 1 cup club soda and stir well to combine. Serve over ice, garnished with a rosemary sprig and several pomegranate arils if desired.
Pomegranate and Spinach Salad with Citrus Dressing
Ingredients
- 6 cups fresh baby spinach leaves
- 1 cup pomegranate arils
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped candied pecans
- 1 red onion
- 1 medium cucumber
- 1/4 cup fresh lemon juice
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
Rinse the spinach leaves and pat dry. Thinly slice the onion and cucumber, tossing with the spinach leaves. Add in the pomegranate arils, feta cheese, and pecans. In a small bowl, whisk together the lemon juice, honey, olive oil, and mustard. Add salt and pepper to taste if desired. Toss the salad with dressing immediately before serving.
Pomegranate Pistachio Oatmeal Cookies
Ingredients
- 1/2 cup pomegranate arils
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup shelled pistachios, chopped
In a large mixing bowl, cream together the butter, maple syrup, and granulated sugar. Add the egg and vanilla, beating until thoroughly combined. In a separate bowl, combine the flour, oats, baking soda, cinnamon, and salt. Slowly add this dry mixture into the wet mixture, stirring as you go until you have a thick dough. Fold in the pomegranate arils and the pistachios, and mix until evenly distributed. Let the dough chill in the fridge for two hours. Preheat the oven to 350F and line two large baking sheets with parchment paper. Spoon the dough into rounded tablespoons and line the baking sheets, keeping the cookies approximately 2 inches apart. Bake for 12–15 minutes. Cookies should be golden-brown and fragrant though still soft. Allow the cookies to cool (and firm up) before serving.
