Nourish Family Nutrition & Therapy

Pomegranates Are In + Recipes

Its winter, and pomegranates are in season

If you have spent time perusing the grocery store recently, you may have noticed pomegranates are making an appearance in the produce aisle. You can typically find the beautiful bright red fruit next to the apples or pears, or you may find pomegranate arils -or seeds- that have been picked, packaged and are ready to eat. 

Pom facts: 
  • Translates to “seeded apple” in Latin
  • In-season in North America September-February 
  • Grown predominantly in Asia, India, and also California
  • Only the arils are eaten or juiced, the white pulp is bitter
  • The arils are rich in fiber & antioxidants and are sweet and slightly tart tasting. 

To be honest, I used to think that pomegranates were such a hassle to eat. But now I find it oddly therapeutic to crack one open, and there are a few ways that can speed up the process. Check out this short video to learn about the method I use: how to open a pomegranate. 

I recently visited Thailand and made it a point to find a pom. This Thai pom was white on the outside, not red, and the arils were not as sweet and juicy. A local farmer described that there are a few varieties, as I did find plenty of red poms in Bangkok, but only found these white ones out in the countryside of Chiang Mai. 

There’s lots of ways to incorporate this beautiful seasonal fruit into your meals and snacks. Here’s a roundup of some favorite recipes:

Pomegranate, Goat Cheese, and Walnut Salad


4-6 cups mixed greens or arugula
1 pear, chopped
1/2 cup to 1 cup pomegranate seeds
3/4 cup walnuts
1/2 cup crumbled goat cheese
your favorite dressing or vinaigrette (balsamic or a maple balsamic works well here)
*optional: I added 2 cups leftover roasted butternut squash

Combine all ingredients in a medium bowl. Top with dressing.

POMegranate & Chocolate chip yogurt bark


2 cups greek yogurt (if using plain, add 1 TBSP honey or maple to sweeten)
1/2 cup pomegranate seeds
1/4 cup to 1/2 cup dark chocolate chips
1/4 cup shredded coconut (sweetened or unsweetened)

1. In a medium bowl, combine yogurt and half of all the toppings (save the rest for topping).

2, Line a baking sheet with parchment or wax paper. Pour yogurt mixture and spread evenly with a spatula until about 1/2 inch thick. Sprinkle with remaining toppings.

3. Freeze for 1-2 hours. With a knife, cut into pieces and eat immediately or store in an airtight container in the freezer.

Note: you can swap or add whatever mixins you like, such as chopped strawberries, granola, or chopped almonds. 

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