Pomegranates are in season, and their seeds provide little bursts of tart flavor that complements both savory and sweet flavors.

They are good paired with oatmeal, yogurt, or cottage cheese; or have some over vanilla ice cream. They mix well with grain salads, and they’re a natural garnish for any recipe that calls for pomegranate molasses.

Cook them into a compote to accompany pancakes and waffles, suggests, Sam Fujisaka, who says the same compote goes well with ham, pork chops, or lamb.

pescatarian uses them on crostini: slice baguette and top with brie; broil until the brie begins to melt, then sprinkle with pomegranate seeds.

Pomegranate seeds are wonderful in salads: try them with shaved apples and fennel; with arugula, pine nuts, and crumbled feta with a citrusy vinaigrette; or with shredded green apple and toasted slivered almonds over crisp lettuce with.a dressing of lemon, grainy mustard, honey, and olive oil.

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