A pomegranate is a true gem of a fruit—its jewel-like seeds and sweet-tart juice make all kinds of sweet and savory recipes sparkle, including salads, braised meats, cocktails, and so much more.

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When the days begin to shorten, and we are all in need of bright flavors, cooking with pomegranate can add a bit of sparkle to meals. In fact, the seeds of a pomegranate are often described in jewelers' terms: rubies, garnets, glowing gems. And it's no wonder; they lend a vibrant pop of color, texture and flavor to side dishes, salads and desserts.

Pomegranates, thought to have originated in Persia, are a feature of many Indian and Middle Eastern dishes, where the seeds are added to rice dishes and other grains, salads, and the juice is boiled down to make a sweet-sour molasses. Pomegranates are beloved in other cultures as well; especially Mediterranean ones, where the fruit adds distinctive flavor to sauces and meats, even drinks. The classic, bright red cocktail mixer, Grenadine, was named by the French for the fruit from which it was originally derived. In the markets of Rome, pomegranates are pressed with oranges for a sunrise-hued drink full of potassium and vitamin C.

The seeds are called arils and getting the dozens of arils out of a tough-skinned pomegranate may seem an impossible task but it's actually quite simple: Score the pomegranate around the perimeter. With your hands, pry the fruit open in half. Next, flip it over so the seed side is down facing a bowl. Then hit the pomegranate with the back of a spoon to release all the seeds. Discard the white membranes and any pith. This method is the easiest and fastest way to the delicious seeds, whether you need them for drinks or hors d'oeuvres. You can also break the halves open, in a bowl of water, picking out the seeds while they're submerged to avoid splatters and red-stained hands.

Look for pomegranates between September and January. Choose deeply colored fruits that feel heavy for their size, which means they're loaded with plenty of juicy seeds. The leathery skin should be shiny and tight; avoid any fruit that is cracked or has soft spots. When kept in the refrigerator, whole pomegranates will keep for a month or more. Pomegranate seeds should be refrigerated and used within a few days, or, if packed tightly, can be frozen for up to three months; to use, scatter directly into dishes without defrosting first.

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Cardamom-Buttermilk Panna Cotta with Pomegranate

Yunhee Kim

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24 Pomegranate Recipes You'll Be Making All Fall

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Cardamom-Buttermilk Panna Cotta with Pomegranate

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Eggplant, Pistachio, and Pomegranate Pizza

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Braised Fennel with Pomegranate

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Pomegranate-Braised Short Ribs

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Homemade Pomegranate Molasses

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Herbed Rice with Dates and Pomegranate

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Fall Sangria

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Fennel-and-Endive Salad with Pomegranate Seeds and Walnuts

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Raw Kale Salad with Pomegranate and Toasted Walnuts

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Sweet Potatoes with Coconut, Pomegranate, and Lime

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Pomegranate Roasted Chicken

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Pomegranate-Bulgur Salad

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Red-Pepper and Walnut Dip with Pomegranate

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Chicken Salad with Apple, Pomegranate, and Beet

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Steel-Cut Oats with Orange, Pomegranate Seeds, Pepitas, and Maple Syrup

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Roasted Vegetables with Pomegranate Vinaigrette

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Cranberry-Pomegranate Relish

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Pomegranate with Pears and Goat Cheese

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Freekeh with Caramelized Shallots, Chickpeas, Pomegranate, and Yogurt

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Celery and Parsley Salad with Pomegranate

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Pomegranate Skirt-Steak Kebabs

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Pomegranate Relish

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Pomegranate Fontina Rice Balls

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Pomegranate-Coconut Trifle

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Easy Way to Open Pomegranate

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