Every Single Unexpected Way to Use Pomegranates this Season

Every Single Unexpected Way to Use Pomegranates this Season

Every Single Unexpected Way to Use Pomegranates this Season

Let’s face it. Certain foods just have “wow” appeal, and others… not so much. Pomegranates are just one of those foods that make everyone excited. They are visually stunning, offer an awesome crunch to everything from smooth purees to fresh salads, and they are extremely good for you. 

Middle eastern and north African cuisines are natural canvasses for pomegranates, but almost every sweet and savory dish on earth can benefit from a touch of ruby red crunch. 

Try adding crispy, crunchy pomegranate jewels as garnish for tacos, soups, stirfrys, guacamole, and desserts of all kinds. Nobody would be mad at you for pouring melted dark chocolate on a silpat or other non-stick surface, and dotting it with fresh pomegranate kernels. Once it’s shattered, this antioxidant-rich chocolate/pomegranate bark can be used to decorate cakes, puddings, pies, or just eaten on its own. 

Pomegranates can also be juiced for magenta-tinged drinks, sauce reductions, sorbets, marinades, and salad dressings. I especially love using fresh pomegranate juice as a deglazing liquid for pan sauces. It adds instant color and sweetness to any dish, and as it reduces, it gets super syrupy and luscious.  

Almost like molasses. And don’t be afraid to pair pomegranate with strong flavors like goat or blue cheese, shaved red onion, and even garlic or fish sauce! And don’t forget about breakfast. Smoothies, acai bowls, oatmeal, pancakes, and waffles all glow from a flourish of pomegranate! 


Lamb Chops with Pomegranate & Mint Relish

The tart sweetness of the pomegranate relish cuts through the richness of this lamb, and the labneh brings it all together. Enjoy! 


  • ½ cup pomegranate seeds

  • ¼ cup chopped black olives

  • ¼ cup plus 2 Tbsp. olive oil

  • 3 tablespoons chopped fresh mint

  • Kosher salt and freshly ground black pepper

  • 8 lamb rib chops

  • 2 teaspoons crushed fennel seeds

  • ½ cup labneh cheese


  1. Prepare grill or grill pan for medium-high heat. 

  2. Mix pomegranate seeds, olives,  ¼ cup oil and parsley in a bowl; season with salt and pepper. 

  3. Rub lamb chops with 2 tbsp. oil, then fennel; season with salt and pepper.

  4. Grill the chops to desired doneness. Serve with relish, a swipe of labneh on the plate, and a drizzle more of olive oil.


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