Pomegranates are native to Asia and have become popular around the world. They are not only delicious but also full of nutrients that support your health, such as antioxidants, which help fight free radicals that can damage cells in your body, and vitamin C and potassium, which help keep your bones strong. They also have a unique flavor that goes well with all kinds of food—even seafood!
Pomegranates have many different uses in the kitchen: you can add them to salads or fruit smoothies; use them as garnishes on desserts like cheesecake, or even eat them straight off the tree! They are one of the most versatile fruits out there, and there are many recipes you can make with them.
From simple to complex, there’s something for everyone—and all you need is a little imagination!
Here are some pomegranate recipes you’ve probably never thought of:
We’re used to thinking of pomegranates as something we eat on their own, but they’re also a great addition to salads and sauces. This dressing is super easy to make and adds a nice touch of sweet tartness to your next salad
- 3 tablespoons of fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 cup pomegranate seeds
- In a medium bowl, whisk together all ingredients until well combined.
- Store in an airtight container in the fridge for up to 1 week.
- Use on sandwiches, salads, and more!
Pomegranate Roasted Carrots
These tender carrots are a great way to get your daily serving of vegetables. They’re full of flavor, have an appealing crunch, and make a beautiful holiday dish.
- 2 lbs baby carrots
- 1/4 cup olive oil
- 1 tablespoon pomegranate molasses (or 1 teaspoon honey)
- 1/4 teaspoon salt, plus more for sprinkling on top
- Preheat oven to 400 degrees F.
- In a large bowl, toss the carrots with oil, pomegranate molasses, and salt until evenly coated.
- Spread the carrots out in a single layer on a baking sheet lined with parchment paper or foil.
- Sprinkle generously with salt on top and roast for 30 minutes or until browned and tender at the center when pierced with a fork.
- Serve hot or at room temperature as part of an appetizer tray or alongside any meal as a side dish for chicken, pork, or turkey dishes.
Pomegranate Cupcakes are a delicious and healthy dessert your kids will surely love! They are a great way to use pomegranate seeds that you might have left over from making jam or pomegranate juice. The cupcakes are moist and flavorful, with a hint of citrus flavor from the lemon zest.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened (1 stick)
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 tablespoons milk
This recipe makes 24 cupcakes.
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with liners.
- Sift the flour, baking powder, and salt in a medium bowl. Set aside.
- In a standing mixer fitted with the whisk attachment, beat together the butter and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time until incorporated. Mix in the vanilla extract and pomegranate juice.
- Add half of the dry ingredients until just combined with the mixer on low speed.
- Add in half of the milk until just combined—don’t overmix!
- Repeat with the remaining dry ingredients and milk until all ingredients are incorporated.
- Fill each muffin liner about 2/3 full with batter and bake for 20-25 minutes or until the toothpick comes out clean when inserted into the center of the cupcake (check after 18 minutes).
- Cool completely before frosting with your choice of frosting—we recommend lemon cream cheese frosting with pomegranate seeds sprinkled on top!
Salmon with a Pomegranate Glaze
If you love salmon, you’ll love this recipe. This dish is easy to make and tastes amazing. The pomegranate glaze adds just the right amount of sweetness and tartness that complements the salmon perfectly. It’s also super flexible—if you don’t have pomegranate juice, you can use cranberry or orange juice instead!
- 1 lb. fresh salmon fillets (4 pieces)
- 2 tablespoons of olive oil
- 1 tablespoon butter
- Salt and pepper to taste
For the Pomegranate Glaze:
- 1/4 cup pomegranate juice
- balsamic vinegar
- Zest of 1 orange, finely grated
- 2 tablespoons honey
- Preheat oven to 375 degrees Fahrenheit.
- Place salmon on a baking sheet lined with foil or parchment paper. Bake for 10 to 15 minutes until cooked through and opaque.
- While salmon is cooking, combine pomegranate juice, honey, a pinch of garlic and salt in a small saucepan over medium heat until hot but not boiling.
- Remove from heat and set aside until salmon is cooked through.
- Place salmon on plates topped with glaze and enjoy!
Pomegranates’ benefits are multiplied when combined with the right foods. You don’t have to stick to the regular recipes, just think outside the box—and find new ways to add flavor to your day. We’ve come up with these four creative dishes to help you out. Have you tried any of these pomegranate recipes? If not, you should really give them a try!