People prepare for the period of pomegranate palooza

Elvin Lin ’26

As the weather grows cold and seasonal depression begins, there are many things to look forward to in November. Perhaps you’re excited for Haverford/AIS Day, perhaps you’re worried about the many college deadlines, or maybe you’re simply ready for Thanksgiving break. Yet, those all pale to the importance of the deliciousness of tart red pomegranates. That’s right, November isn’t just a time for turkeys and pies; it’s also prime time to celebrate one of nature’s most glamorous fruits! Although it’s not the most popular fruit amongst heavy hitters like apples, strawberries, and oranges, the pomegranate is a delicious and nutritional powerhouse when given the chance. So, in honor of National Pomegranate Month, let’s crack open this underrated fruit and see why it deserves a spot in your shopping cart and your heart.

Now you might ask why we even have to eat something that looks like it came straight from Mars. Honestly, the thing looks like an oversized onion, but beneath all those tiny seeds, you’ll find enough antioxidants to make every other fruit feel underqualified. They’re good for your heart, keeping your blood pressure in check, and decreasing inflammation in your arteries. There’s vitamin C for your immune system, which is great for those of us who don’t eat our daily lemon.  In short, pomegranates do so much for our health, but get very little recognition. Poor things.

When first presented with a pomegranate, one might find themselves in quite the pickle trying to figure out how to even start to consume it. With its strangely rigid skin and the alien-like membrane that seems to contain plastic beads, pomegranates certainly don’t make a great first impression. But you have to trust that the fruits of your labor will be very much worth the struggles.

Using a sharp knife, gently cut off the crown (the little flower-shaped top). Next, score the skin along the natural ridges—usually five or six sections. Submerge the fruit in a bowl of water and gently pull it apart. The seeds will sink, and the white pith will float. After draining off the water, you’ll get a bowl of sparkling red gems ready to eat!

Now here’s where you might try to eat them like you would with any other fruit, but it’s usually not a great experience, considering that the flesh-to-seed ratio is less than desirable. Of course, you could try to make do like some sort of animal, but luckily, we have multiple ways of making fresh pomegranates easier to eat in the modern age.

If you prefer to sip your pomegranates, making fresh juice is easier than you might think. All you need is a blender and a fine-mesh strainer. Blend the seeds just enough to release their juice. Don’t overdo it, though, or you’ll crush the bitter white bits too, leading to a bitter mulch. If you do it right, you’ll end up with a deliciously sweet, slightly tart, and refreshingly light red nectar.

With some people not having such heavy machinery on hand, we sometimes need a dose of pomegranates in their purest form. Using pomegranate seeds as a topping for all sorts of yogurts or salads, though small, pack a surprisingly strong punch. Like boba pearls or popping bubbles, they can add a fun experience and texture to otherwise boring snacks!

Also, pomegranate seeds keep remarkably well. You can store them in the refrigerator for up to a week, or freeze them for months by spreading them on a tray and sealing them in a freezer bag once solid. Frozen pomegranate seeds are perfect for tossing into smoothies or cocktails, or even eating as tiny edible ice cubes if you need yet another way to consume pomegranate. When in doubt, carry a few in my pockets for emergencies.

So, as National Pomegranate Month arrives this November, take your first step into a relationship with this underrated gem of a fruit. Perhaps you could even get over your commitment issues along the way. This November, remember the fruit that has always helped us but has never received the recognition it deserves.

Oh, right, Spirit Week is happening too, like sometime in November.