Eating pomegranate is more popular in the subtropical countries where it grows, but with the growth of shipping it has also reached countries with temperate and cold climates.
It's eaten raw most often. To get the juicy seeds out quickly, cut off the "ends," score the fruit along its segments (they resemble orange segments if you look at a cross-section), and, holding the fruit over a bowl, tap the skin hard with a spoon – all the edible parts will tumble out, and all that's left is to eat them. Pomegranate juice is healthy in every sense. It's the only fruit allowed to diabetics. It's added to mulled wines and other alcoholic drinks and cocktails.
It goes into salads "with a bang." Remember the famous Garnet Bracelet. And into appetizers – for open sandwiches, sandwiches and burgers.
In the Caucasus, its pairing with meat dishes is very popular. Marinades and sauces are the calling card of many home cooks and chefs of those parts. So, the dressings are cooked from both the seeds and the juice. Sometimes fried meat is sprinkled with fresh pomegranate seeds.
For desserts, it lends a tang and an interesting piquant astringency, and also color (rich and deep). A tart with a custard pomegranate filling is delicious in autumn. Cakes, muffins, biscuits... And you can make jelly, and mousses, and creams — everything that's fashionable and popular.
They also make jams, preserves, fruit butter and pastila.
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