Learn the simple culinary technique of (easily) being able to seed a whole pomegranate to add powerful antioxidants to your recipes + save you money at the grocery store.
Raise your hand if you’ve ever been intimidated of purchasing a pomegranate at the grocery store because you had no clue how to cut it. Now, grocery stores are making it very easy for you and pre-packaging pomegranate seeds, but are definitely much more expensive than buying a whole pomegranate.
Did you know each pomegranate contains hundreds of seeds? The pre-packaged versions, you are only getting maybe a quarter of the seeds of what a whole pomegranate holds. Don’t fear that whole pomegranate staring at you in the produce department. The skin of the pomegranate is thick and inedible, but there are hundreds of edible seeds called arils within. Gain confidence in the kitchen and follow my simple video below to easily seed a pomegranate.
Pomegranate season typically runs from October through February. When selecting pomegranates, look for a ripe, deep-colored fruit with a red to reddish-brown outer rind that is heavy for its size.
How to seed a pomegranate:
There are a few ways to seed a pomegranate. I’ve tried them all! This technique I find the easiest and the least messiest. Those bright and colorful seeds can easily stain your clothes and cutting board. Follow my simple video the next time you go seed a pomegranate.
When you remove the seeds underwater, the seeds sink to the bottom and the pith floats to the top. Simply skim the any pieces of the pith and drain your pomegranate seeds.
Health Benefits of Pomegranates
Pomegranates contain three types of antioxidant polyphenols, including tannins, anthocyanins, and ellagic acid, in significant amounts. Antioxidants are nature’s way of providing your cells with adequate defense against attack by reactive oxygen species. Pomegranates are a good source of fiber and contain vitamins A, C, and E, iron.
Once you’ve seeded your pomegranate, snack on them as is or add them to a recipe. I like to sprinkle them over oatmeal or yogurt, top my waffles with them, add them to a salad, or even dessert. Be creative!
With just five simple ingredients this Cranberry Relish will add a pop of color and a side dish full of nutrients that will be a great addition to the table at any holiday gathering. With Thanksgiving just a few days away, everyone is finalizing their Thanksgiving Day menu. Thanksgiving dinner is all about timing. What needs to be in/out the oven or stovetop. I am always a fan of the menu items that can be made ahead of time so you don’t have to worry about factoring that in the day of the festivities.
This recipe is inspired by one of my friend’s aunts recipe. (Hi Steph!) I was scrambling last week to get a menu together for my Thanksgiving cooking class at work. I’ve been teaching multiple Thanksgiving Day-themed cooking classes for work the past 3 years now. I get a lot of the same people attending the classes, so I didn’t want to repeat any previous recipes used in class.
I tend to catch up with family and friends on my way to and from work in the car. Whoever invented Bluetooth, thank you! I was chatting with Steph on my way home from work and I mentioned how I didn’t know what I was making yet for my class the next day. She was told me about her Aunt’s cranberry relish recipe that her family goes crazy for every year. What I really loved about it was it was only a few simple ingredients and everything goes right into a food processor. Plus, it is a recipe that can be made ahead of time. I did tweak the original recipe to make it healthier.
If you follow my Instagram, you know I hosted a Friendsgiving this past weekend. Even with my recipe tweaks, I got the full approval from all my friends how delicious this cranberry relish is!
Along with cranberries being a staple holiday ingredient, they are packed with great nutrition.
Research indicates that consumption of flavonoids in foods and beverages may decrease the risk of atherosclerosis. In vitro and in vivo experiments with flavonoids demonstrate that flavonoids are dietary antioxidants and inhibit LDL oxidation, inhibit platelet aggregation and adhesion, inhibit enzymes involved in lipid and lipoprotein metabolism that affect the immune response to oxidized LDL and their uptake by endothelial macrophages, may induce endothelium-dependent vassorelaxation, and may increase reverse cholesterol transport and decrease total and LDL cholesterol. Cranberries contain both hydroxycinnamic acids and flavonoids. The cranberry flavonoids belong to three groups: anthocyanins, flavonols, and proanthocyanidins, which make cranberries a great addition as part of a heart-healthy diet. Source: The Cranberry Insitute.
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