Take advantage of the pomegranate's short season (now!) and:
- Toss the seeds into a green salad with orange sections and sliced fennel.
- Sprinkle the seeds over a wedge of blue cheese that's been drizzled with honey for an easy appetizer.
- Top a sauteed chicken breast with pomegranate seeds and chopped walnuts that have been added to the pan juices at the end of cooking.
- Scatter the seeds over a squash casserole.
- Add pomegranate seeds to your morning yogurt or oatmeal.
To remove the seeds, cut the fruit in half. Submerge each half in a bowl of cold water, and tear apart the flesh underwater. The seeds drop to the bottom of the bowl while the membrane rises to the top. Remove the membrane with a slotted spoon and strain the water to salvage the seeds. Seeds can be frozen up to 3 months.