Pomegranate seeds can be eaten as a snack or added to dishes for a sweet crunch. They can be used in salads, dips, and side dishes, and ground into an Indian spice called anardana for use in meat dishes and chutneys.
Pomegranates are unconventional fruits in that the seeds are consumed while the pulp and skin are usually discarded. You can eat the seeds by themselves as a snack, as biting into the seeds releases a sweet juice. Use pomegranate seeds in cooking by incorporating them into sauces, salads and side dishes for an unexpected crunch. Dried pomegranate seeds can also be ground to make chutney or anardana, an Indian spice used in meat dishes.
One way to eat pomegranate seeds is by itself as a snack. It’s best to remove the seeds from the fruit before you get hungry, as the process can be complicated and frustrating if you’ve never done it before. The seeds can be eaten plain or you can dip them in chocolate flavored topping for a sweeter treat.
You can also add a sweet crunch to guacamole by mixing in a small amount of pomegranate seeds. The sweetness pairs well with the acidity of the lime juice and the creaminess of the avocado. They can also be mixed into hummus, a bean dip, to balance out the Indian spices. Add the seeds to the hummus before blending the beans to fully incorporate the flavor.
Pomegranate seeds also go well with salads. Combine the seeds with lettuce, cabbage or dandelion greens and a citrus-based dressing for a simple salad. Another option is to cut melon, strawberries and grapes to mix with seeds for a fruit salad.
Pomegranate seeds can also add crunch to hot side dishes. Make bruschetta with goat cheese, olives and seeded tomatoes lightly sprinkled on top. Wild rice and barley can be cooked with spices and seeds, or they can be added to simply cooked green beans or chickpeas and drizzled with a citrus Dijon dressing.
Grind dried pomegranate seeds to create the spice anardana, which is used in Indian and Persian cuisine. The powder can be used in slow-cooked dishes of lamb, chicken or beef to help develop a subtle undercurrent of sweetness. You can use ginger, cumin and cloves to accent the seeds in this setting.
Anardana can also be stirred into hot vegetable dishes, such as boiled potatoes or chutney, a thick Indian condiment. Make a sweet chutney by combining ground pomegranate seeds with chopped apples, honey. and orange juice. It can be served with toasted pieces of flat bread. Store the chutney ahead of time and use it as you would a thick jam.
Protect your devices with Threat Protection by NordVPN
