Loving the BITE: Pomegranate Olive Oil Pan Sauce

To get those delicious seeds out: 

  1. Cut off the crown at the end
  2. Lightly score the rind in several places around all the way around the fruit
  3. Immerse it in a bowl of water for 5 minutes
  4. Hold the fruit under the water and break it apart, separating the seeds from the membrane.  The seeds will sink while the membrane floats.
  5. Skim off and discard the membrane and rind (really, you’ll impress people with this one).
  6. Pour the seeds into the colander, drain and pat dry.  A medium pomegranate provides approximately ¾ cup of seeds.
  7. Eat as a snack or as part of a meal.  For upcoming Holiday dinners and parties, simply set a bowl of pomegranate seeds out on the table with a serving spoon.

To juice:

  1. Roll a pomegranate on a hard surface.  Press down and squeeze repeatedly until soft.
  2. Puncture the skin and bore a hole into the fruit.
  3. Simply cut it open or even stick a straw in it!  A medium pomegranate should yield approximately ½ cup of juice.

For a limited time only!  The pomegranate season lasts from September through December.  Buy them now, and you can actually store them in your refrigerator for up to 6 months without shrinking or spoiling!  And, you’re in luck: the fruit improves with storage.

Don’t wait.  This week, we suggest you get on your bike, roll down to the market, and pick up some pomegranates while they last.  Yum and yum.

Fuel Your Ride.  Nourish Your Body.


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  • Monicas Olive

    Pure Extra Virgin Olive Oil is a nutrition foods to improve health standerd.

  • http://www.facebook.com/profile.php?id=1040301851 Amanda Gale Kotyk

    My mother-in-law makes a delicious salad with pomegranates….I will have to share this recipe with her.  It sounds delicious!  

    • http://www.facebook.com/people/Kelli-Myers-Jennings/571783190 Kelli Myers Jennings

      Hi Amanda!  I’m a big fan of pan sauces, whether I’ve cooked a protein source in the pan or just begin by reducing the liquids.  You could definitely add more flavors to it such as mustard (common in pan sauces), onions, etc.  I think it would actually work well over a Thanksgiving Turkey, too.  Let me know what you think!

  • John

    I love pomegranate, but I never knew how good they were for me.  Thanks for this information and the recipe.

    • http://www.facebook.com/people/Kelli-Myers-Jennings/571783190 Kelli Myers Jennings

      I love them too.  I always put the in a dish and intend to share, but usually polish it off by myself! 

  • Valerie

    Pomegranate’s are my favorite.  I eat them all the time, but I’ve never cooked with them.

    • http://www.facebook.com/people/Kelli-Myers-Jennings/571783190 Kelli Myers Jennings

      Thanks Valerie.  There are actually quite a few pomegranate recipes online.  I’ve used the juice in this pan sauce and a chicken walnut dish. I hope you enjoy it!