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Food Lens

Food Lens · Produce

Pomegranate

Sweet-tart and juicy, with a satisfying pop when the seeds are bitten.

Lens analyzed

Pomegranate is a round fruit with a tough reddish rind enclosing clusters of juicy, ruby-red seeds called arils, which are eaten raw or pressed for juice. The seeds are separated from the bitter white membrane surrounding them before eating.

Where it comes from

Pomegranates have been cultivated across the Middle East, the Mediterranean, and South Asia for thousands of years, carrying deep cultural and culinary significance in those regions, and they've become more widely available in North American grocery stores in recent decades.

Buying it

Choose pomegranates that feel heavy for their size with taut, unblemished skin, avoiding any with soft spots or a dry, cracked rind.

Storing it

Store whole pomegranates at room temperature for about a week or refrigerate for longer storage of up to a couple months; separated arils should be refrigerated and used within a few days.

Keeps about 1 month in the fridge.

In season

Peak season is October–December.

Fresh pomegranates are mainly a fall and early winter item in North American grocery stores.

Recipes that use pomegranate

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