The exterior of the pomegranate is a thick, leathery red, while the interior is studded with bright red seeds. Each tiny seed is enclosed in a translucent, red pulp. The pomegranate contains a sizable quantity of sugar. The size of an apple, only the seeds and juice are edible, offering a sweet-tart taste.
Pomegranates are most commonly used for their seeds and juice. After separating the pomegranate seeds from the white pulp, add to grain or green salads or mix into sweetened yogurt. Bake seeds into a crisp with fall fruits such as apples or pears. Pomegranate juice can be used to marinate lamb or beef, or reduced into syrup and added to cocktails and smoothies. Cook juice with sugar to make jam, or add to milk or cream to make sorbet and gelato. Pomegranates keep well stored at room temperature for 1-2 weeks.
September to December, possibly stretching into late February, with a peak season in October and November. Look for locally grown California pomegranates in the fall.