Filled to the bursting point with hundreds of edible seeds, pomegranates are a traditional base for juice or syrup. For fresh eating, toss the seeds over chef salads, cereal or ice cream. When buying, select pomegranates that are firm, heavy and shiny-skinned. Once you have the fruits at home, store them properly to best enjoy their exotic bounty.
To take advantage of the fruits’ ruby-red beauty, store pomegranates in a bowl on a counter or table. At room temperature, pomegranates last at least a week. Alternatively, set the whole fruits, unwrapped, in your refrigerator’s crisper, where they’ll stay fresh for at least two weeks.
If you’d like to process pomegranates ahead of time so they’ll be ready when you need them, turn the cut fruit inside out and pop out the seeds. Swishing them in a bowl of water will remove any clinging pith. Next, pat the seeds dry with a paper towel and store them in a airtight container. The seeds last about three months in the freezer, or about five days in the refrigerator.