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Funky Fruits: Baking with Pomegranate

  • Jan 18, 2016

Forget cherry, apple, peach and even rhubarb. We’re taking the road less traveled and baking with pomegranate, and you should too.

Pomegranates are all the rage these days, and with good reason. These glorious ruby-red fruits are considered superfoods, bursting with antioxidants and working to combat diseases. But throwing a packet of chocolate-covered pomegranates into your cart at the supermarket and baking with pomegranates in your home kitchen are two different propositions entirely. Here’s the lowdown on how to move from prepackaged pomegranate goods to home-baked pomegranate goodness.

Shop. Bigger is better, because larger pomegranates have more juice and more seeds. Look for a fruit that has firm, shiny skin with no bruises or blemishes.

Store. You can keep them for up to a week at room temperature or up to two weeks in the fridge. If you wrap them in plastic, they will last even longer in the fridge. Looking to store seeds? Keep them in an airtight container for a week in the fridge or for three months in the freezer.

Seed. Begin by cutting around the center of the fruit, but only enough to break through the outer layer until you can pull the two halves apart. Hold each half above a bowl and knock gently against the back of the pomegranate until all of the seeds, or arils, fall into the bowl. Remove any of the flesh that surrounds the seeds, and they’re ready for use.

Bake. As mentioned, pomegranates and chocolate are a perfect pairing. Or try mixing with berries or other fruits, such as pears. We also recommend oatmeal pomegranate muffins or pomegranate red velvet cupcakes—yum!

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