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This is perfect right now. Pomegranates are normally FIVE DOLLARS EACH here (Iowa), but are on sale this week. Still $2, but that’s the cheapest I see them here. Looking forward to trying a couple of these ideas. (I have had pomegrantes before, but only at restaurants or as the juice.)
HELP! Juiced without removing outer skin, taste horrible. Afraid to make my jelly…anyway to remove the tannin taste? Add apple or lemon, strain thru many layers of cheesecloth to soak out the tannin? Thank you!
Hi, Marcea! Emma, managing editor for Simply Recipes, here. Oh dear! I’m so sorry about your juice! Unfortunately, I don’t know of anyway to actually reduce or remove that tannin flavor once it’s in there. My best suggestion would be to mix it with other juices — apple juice is a good bet. Pear juice might be nice, too. Just keep adding it until you like the flavor! I’m not sure how or if you can turn it into jelly at this point, though! Let us know how it all turns out!
If I have purchased them from a grocery store and the skin is not cracked but are very red, are they ripe enough to eat? Will they continue to ripen?
Hi June, if the skin is very red, the pomegranates are likely ripe. As for whether or not they will continue to ripen? Officially no, but my mother, who processes all of the pomegranates from our tree, says she has found that they will continue to sweeten a bit after you pick them.
One way we like to eat pomegranates is to seed them in a bowl and eat them with a spoon.
Our first pom bush was planted in 1996…and only gave us 4 the first year. Each year since, it has multiplied by 3. Some years have been somewhat scant, because windstorms blew off the blossoms, but the poms that held on were much bigger in those years. I have 4 pomegranate bushes trees, now. Two of the Wonderful variety and two of the Sweet variety. We harvest anywhere from 30-400 pomegranates a year, depending on when the blossoms come and the winds blow. I’ve learned many things about pomegranates. The best way to know when they are ripe is that they just start to split the outer skin (not necessarily all the way through.) This year was cooler much longer in the San Joaquin Valley (Tracy CA), so our crop was fairly late this year. I usually pick them from Halloween to Veteran’s Day…and then work on them till Thanksgiving. I’ve gathered up lots of recipes for jelly, pom ginger muffins, syrup and even pomegranate curd, over the years. I do have “pom clothes” black shirts/stained pants. To process them, we cut off the ends and score the outer skin. Soak them in a basin of water and break them apart under water, after about 10 minutes. This year, I put up a vinyl tablecloth underneath and behind the cutting board and heavy duty citrus press juicer I use. I also had dishwashing gloves that I used just for working on the pomegranates – so my hands wouldn’t get stained. This year, we have about 15 qts of juice from 350 poms. I freeze the juice in 3.5 cup rations…so it’s enough to make a batch of jelly – or enough to use in recipes for other things. You can also boil it down…and use it in marinade.
wow. you’ve done it again. topped my google search.
we recently bought a flat of poms too (lemon cukes were my other purchase) from the same farmer here in AZ.
love all these ideas. thank you!
Okay, so I deseeded and juiced a bunch of poms on Sunday to make jelly, but ran out of time… I’ve had the juice in a sealed glass container in the fridge since then, it’s now Tuesday and I plan on making the jelly tonight. Is there any danger that you know of in keeping the juice for this long? Thanks!
No problem. As long as the juice is still drinkable, you’re good. ~Elise
Hi Elise! In your most recent reply, you stated that you live in Sacramento, California. I live about forty minutes away, in Woodland and was wondering if I should also wait until November to pick pomegranates? My neighbor has a tree that hangs over our backyard fence, and I have been eagerly waiting to make pomegranate lemonade! :) They are a bit smaller than the size of a fist, and light grass-green, with dark red spots everywhere. Thanks for your help! Best wishes and good karma, Leticia.
Hi Leticia, usually the pomegranates don’t become ripe around here until November. Sometimes they ripen early though, towards the end of October. After a good rain (which we get a lot of in the fall) if the poms are ripe, they will start to have cracks in their skin a day or two later. I think it’s the tree taking up all the water from the ground and pulling them into the pomegranate seeds. Once the poms actually crack open a bit, you need to pick them right away. Note, we don’t pick all of ours at once. They will stay happily ripe on the tree well into December, and usually the longer they stay on the tree, the sweeter they will be. Depending on the variety, the seeds should be ruby red and sweet. If they aren’t at all sweet, then they aren’t ripe. ~Elise
Please help! My pomegranate tree just began bearing fruit last year, and it only got two poms. I wasn’t sure when to pick them, though, and they actually got dessicated on the tree. I thought I was waiting for them to ripen, and then one day, I realized they were all dried up and almost hollow inside. Very depressing! We have about a dozen poms on our tree right now, and I really don’t want that to happen again. I’ve been watering a little extra, but how else can I prevent my fruit from going bad? Do they always just split open one day as you’ve mentioned above?
Hi Emily, I would consult with a nursery in your area regarding your tree and what to expect. There are different varieties of pomegranates and depending on the climate, might act differently. Some never turn red, but stay a pale pink. Some are even light pink on the inside. Ours are ruby red, outside and in. Where we are in Sacramento, California, the pomegranates become ripe in November. ~Elise
Seed pomegranites over a bowl of water? In my experience, it’s easier to de-seed them UNDER water — you can flail more freely with no risk of seeds launching in all directions.
I’m from South Dakota, and up here not too many people even know what a pomegranate is. Myself, though, I usually eat anywhere from 4 to 7 of them at a time, I love them so much! I do this at least 3 times a week as long as I can get them from the supermarket. And since not too many people buy them, they are always in stock (for anywhere from $1.50 to $3.50 apiece). I’ve been eating them in this manner every season for years.
After all these years, I think that I’ve stumbled on to something. It may be my imagination, but it seems that the larger the diameter of the crown is, the bigger the the size of the seeds. Can anyone confirm this?
One more little story. Once, when cutting out the crown, a spider fell out of it. It was alive, and it scared the heck out of me. I killed it in self-defense. It surely had been in the fruit since leaving California, because we certainly don’t have any spiders that looked like the one I killed. It was brown with an orange diamond on its back. Strange, huh? Anyway, I ALWAYS look into the crown before cutting, ever since that day about 10 years ago!
So if you’re eating the seeds one by one, is it okay to swallow the hard seed bit? I’ve always been a bit afraid.
Hi bna, no problem! Eat the arils whole, even the little firm seed part.