50+ Pomegranate Recipes

Do you love pomegranate but freeze up at the sight of all those seeds? Same. The good news: those ruby little arils are worth the effort, and there is a lot more you can do with them than scatter a handful on a salad. Here are more than 50 pomegranate recipes, from brisket to cocktails to cheesecake. Good luck choosing just one.

Why cook with pomegranate?

Pomegranate arils are sweet, tart, and they pop when you bite them, which makes them just as good in a savory dish as in dessert. They are at their best in fall and winter, right when you want something bright on the table.

There is a Jewish reason I love them too. Pomegranate is a traditional Rosh Hashanah food, a “new fruit” for the new year. There is also a lovely bit of folklore that each pomegranate holds 613 arils, the same as the number of commandments in the Torah. I have counted, and mine came up short, but it is a nice thought. Apples and honey get all the Rosh Hashanah attention, but pomegranate belongs on that table too.

How to seed a pomegranate

Seeding a pomegranate looks intimidating and stains everything within reach, but there is an easy way to do it without redecorating your kitchen.

1. Cut off the crown end of the pomegranate.
2. Score the skin into quarters or sixths, going around the fruit. Do not cut all the way through.
3. Submerge the pomegranate in a big bowl of water and break it apart along the scores.
4. Use your fingers to push out the arils. They sink to the bottom while the bitter white pith floats to the top.
5. Skim off the pith, drain the arils, and you are done.

Working underwater keeps the juice from spraying across the room. One pomegranate gives you about three quarters of a cup of arils.

Pomegranate main dishes

Pomegranate is not just a garnish. It works in marinades, sauces, and glazes, where its tartness cuts through rich meat.

• Pomegranate Brisket with Avocado Cilantro Aioli. My brisket braised with pomegranate and topped with a cool avocado cilantro aioli.
• Pomegranate Brisket with Cranberry Succotash. Another brisket of mine, this one served with a tart cranberry succotash.
• Sumac Spiced Burgers with Pomegranate Aioli on Beet Buns. Sumac-spiced burgers with pomegranate aioli, served on bright pink beet buns.
• Pomegranate Brisket Tacos by Kitchen Tested. Slow-cooked brisket shredded into tacos and finished with fresh arils.
• Beer Battered Fish Tacos with Pomegranate Guacamole by The Beeroness. Crispy beer-battered fish with a guacamole studded with pomegranate.
• Pomegranate and Lime Chicken Thighs by The View from Great Island. Chicken thighs in a tangy pomegranate-lime glaze.
• Duck Confit on IPA Potato Cakes with Stout Pomegranate Sauce by The Beeroness. Rich duck confit over potato cakes with a stout and pomegranate sauce.
• Kale and Pomegranate Pizza with Creamy Pesto Sauce by The Kitchen Treaty. Pizza topped with kale, pesto, and a scatter of pomegranate.
• Pomegranate and Honey Glazed Chicken by The Nosher. Roast chicken with a sticky pomegranate and honey glaze.

Pomegranate salads

Arils add crunch, color, and a sweet-tart bite to just about any salad.

• Pomegranate, Pear and Gorgonzola Salad. My salad with sweet pear, sharp gorgonzola, and pomegranate.
• Quinoa Bowl with Za’atar Cauliflower and Pomegranate. My quinoa bowl with za’atar-roasted cauliflower, pomegranate, a 6-minute egg, and Meyer lemon vinaigrette.
• Avocado, Pomegranate and Cucumber Salad with Maple Vinaigrette by The Kitchen is My Playground. A fresh chopped salad in a maple vinaigrette.
• Beet and Carrot Salad with Pomegranate and Pumpkin Seeds by An Edible Mosaic. Shredded beet and carrot with pomegranate and pumpkin seeds.
• Shredded Brussels Sprouts and Pomegranate Salad by Greens n Chocolate. Thinly shredded sprouts in a honey mustard dressing.
• Couscous Salad with Pomegranate Seeds and Mint by The Kitchen is My Playground. Light couscous brightened with fresh mint and pomegranate.
• Jicama, Apple and Pomegranate Salad by An Edible Mosaic. Crunchy jicama and apple in a raspberry dijon vinaigrette.
• Orange and Pomegranate Salad by Home Cooking Memories. A simple citrus salad of orange and pomegranate.
• Shaved Brussels Sprouts with Apple and Pomegranate by A Cedar Spoon. Shaved sprouts tossed with apple and arils.
• Pomegranate Quinoa Salad with Orange Maple Vinaigrette by Sugar Dish Me. Protein-packed quinoa with an orange maple vinaigrette.
• Garlic-Roasted Butternut Squash and Kale Wheatberry Salad by Eats Well With Others. Hearty wheatberries with roasted squash, kale, and pomegranate.
• Kale Salad with Pomegranate, Orange and Pine Nuts by Rachel Cooks. Massaged kale with orange, pine nuts, and arils.
• Roasted Butternut Squash, Pomegranate and Goat Cheese Salad by Cupcakes and Kale Chips. Roasted squash and creamy goat cheese with pomegranate.

Pomegranate side dishes

Pomegranate dresses up roasted vegetables, grains, and holiday sides without much effort.

• Pomegranate Hummus. My hummus topped with pomegranate for a little sweet-tart crunch.
• Pomegranate Beet Challah. A showstopping pink challah colored with beet and studded with pomegranate.
• Tzimmes with Tahini Pesto and Pomegranate. My modern take on tzimmes, the sweet root vegetable stew, with tahini pesto and pomegranate.
• Apples, Honey and Goat Cheese Crostini. Crostini with apple, honey, and goat cheese, a Rosh Hashanah favorite of mine.
• Cantaloupe Pomegranate Salsa by Noshing with the Nolands. A sweet fruit salsa of cantaloupe and pomegranate.
• Pomegranate Cole Slaw by Busy in Brooklyn. Classic coleslaw brightened with pomegranate arils.
• Roasted Squash with Pomegranate and Goat Cheese by Floating Kitchen. Roasted squash topped with goat cheese and pomegranate.
• Layered Green Bean and Pickled Carrot Salad by Kitchen Tested. A layered side of green beans and pickled carrots.
• Citrusy Brown Rice with Butternut Squash and Pomegranate by The Roasted Root. Brown rice with squash, goat cheese, and a citrus lift.
• Roast Cauliflower with Lemon, Almond and Pomegranate by Healthy Delicious. Roasted cauliflower with lemon, almonds, and arils.
• Freekeh with Tahini, Chickpeas and Pomegranate by The Lemon Bowl. Nutty freekeh with tahini, chickpeas, and pomegranate.
• Raisin Jam and Goat Cheese Crostini by Chocolate Moosey. Crostini with homemade raisin jam and goat cheese.
• Sephardic Jeweled Rosh Hashanah Rice by The Nosher. Festive rice studded with fruit and nuts for the new year.

Pomegranate desserts

Pomegranate’s tartness keeps sweets from getting cloying, and the arils look like little jewels scattered on top.

• Honey Spice Cake with Pomegranate Glaze. My honey spice cake finished with a pomegranate glaze.
• Pomegranate Tahini Bark. An easy chocolate bark of mine with swirls of tahini and pomegranate.
• Chocolate Chip Apple Bars with Pomegranate Glaze. My chocolate chip apple bars under a pomegranate glaze.
• Pomegranate Homemade Fortune Cookies. DIY fortune cookies of mine, dressed up with pomegranate.
• Pomegranate Coconut Mousse by Pineapple and Coconut. A light coconut mousse layered with pomegranate.
• Pomegranate Double Chocolate Chip Cookies by Taste as You Go. Rich double chocolate cookies with pomegranate.
• Pomegranate Dessert Cups by Cook the Story. Quick layered dessert cups with pomegranate.
• Gluten Free Vanilla Pomegranate Waffles by Pineapple and Coconut. Gluten-free vanilla waffles topped with arils.
• Pomegranate Cheesecake by Little Ferraro Kitchen. Creamy cheesecake with a pomegranate topping.
• Breakfast Cookies with Banana and Pomegranate by Food Faith Fitness. Wholesome breakfast cookies with banana and pomegranate.
• Pomegranate Mojito Cupcakes by The Cupcake Project. Cupcakes with bright mojito flavors and pomegranate.
• Pomegranate and Dark Chocolate Ice Cream by Healthy Delicious. Dark chocolate ice cream rippled with pomegranate.
• Pomegranate, Ginger and Orange Parfaits by Foxes Love Lemons. Layered parfaits with ginger, orange, and pomegranate.
• Pomegranate Pear Upside Down Cake by Simply Sated. An upside-down cake with pear and pomegranate.

Pomegranate drinks

Pomegranate juice makes gorgeous, jewel-toned cocktails and mocktails.

• Pomegranate Cardamom Spritzer. My bubbly spritzer with pomegranate and warm cardamom.
• Southern Pomegranate Sparkler by Noshing with the Nolands. A fizzy pomegranate party drink.
• Pear and Pomegranate Sangria by Little Ferraro Kitchen. A fall sangria with pear and pomegranate.
• All Fruit Mango Pomegranate Smoothie by Kitchen Treaty. A naturally sweet mango and pomegranate smoothie.
• Pomegranate Moscow Mules by Lemon Tree Dwelling. A pomegranate twist on the classic Moscow mule.
• Pomegranate Party Punch by Cravings of a Lunatic. A big-batch punch for feeding a crowd.

Made one? Tell me how it went in the comments.

Pomegranate FAQ

How do you get the seeds out of a pomegranate?

The easiest way is the water method: score the fruit, break it apart in a bowl of water, and the arils sink while the white pith floats to the top. There is a full step-by-step above.

Can you eat pomegranate seeds?

Yes, the whole aril is edible, both the juicy part and the little seed inside. The crunchy seed has fiber, so eat the whole thing.

Are pomegranates good for you?

Pomegranate arils have fiber, vitamin C, and antioxidants. They are a genuinely healthy way to add sweetness and crunch to a dish.

How do you store pomegranate seeds?

Keep loose arils in an airtight container in the fridge for about 5 days. A whole pomegranate lasts a week or two on the counter, or up to 2 months in the fridge.

Can you freeze pomegranate seeds?

Yes. Spread the arils on a sheet pan, freeze until solid, then move them to a bag. They keep for several months and go straight from the freezer into drinks.

Why do Jews eat pomegranate on Rosh Hashanah?

Pomegranate is eaten as a “new fruit” for the new year, and tradition says it holds 613 seeds, matching the 613 commandments in the Torah. It is a symbol of a sweet and abundant year ahead.