Pomegranate
Punica granatum · pomegranate · grenade
Pomegranate: what every chef needs to know
The pomegranate is one of the most iconic fruits in Mediterranean, Middle Eastern and Asian cuisines. The fruit consists of a tough deep red skin encasing hundreds of jewel-like seeds called arils. Each aril is a juicy, ruby-red pulp surrounding a seed. The flavour is complex: sweet, lightly acidic, lightly astringent and intensely aromatic thanks to high levels of polyphenols and anthocyanins. In commercial kitchens, three products are distinguished: fresh arils for garnishing and salads, pomegranate juice for reductions, glazes and cocktails, and pomegranate molasses (grenadine syrup), a thick, dark, intensely sour-sweet syrup that is a go-to in Levantine cuisine (fattoush, muhammara, fesenjan). Best season in Europe: September to January, with imports from Iran, Turkey and Spain. Splatter-free cutting technique: slice off the crown and base, score along the internal white membranes, break the halves open underwater in a bowl, separate the arils by hand and strain.
Pomegranate: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Pomegranate: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Perzisch stew of chicken of duck with ground walnuts and granaatappelmelasse. the sauce is donkerbruin, thick and has a uniek sweet-sour-bitter character. one of the most complex sauces in the wereldkeuken.
Levantijns salad of roasted pitabrood, tomato, cucumber, fresh herbs and granaatappelkorrels with a dressing based on granaatappelmelasse and sumak. fresh, complex and kleurrijk.
roasted lamsrib with a glazuur of granaatappelmelasse, honey, rosemary and garlic. the glazuur karameliseert in the oven to a bordeauxrode, glanzende crust. modern restaurantgerecht with Middle Eastern roots.
Pomegranate: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
cut the kroon af, cut along the white scheidingswanden (6 snedes), breek open and los the arils under water. the water houdt the spatten against. yellow membraanstukken drijven on top and can are afgeschept
press 500ml granaatappelsap, add 60g sugar and 2 tablespoons lemon juice to. reduce to siropen consistency (coating to the spoon). cool in glazen pot; houdt 2 weeks in the koeling
Combineer granaatappelmelasse with honey and balsamic for a glazuur That karameliseert at high temperature. ideal for lamsrib, sea bass of roasted duck
Rol the whole pomegranate over the aanrecht until the soft aanvoelt (cellen knappen). cut a klein gaatje and press directly. Vermijd bitter flavours of the peel through not to hard to press
Pomegranate: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pomegranate: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Best season September to January via imports from Iran (Malase and Shishe-kap varieties), Turkey and Spain (Mollar de Elche, PDO). Available year-round but quality and flavour peak in autumn/winter.
Pomegranate: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Pomegranate: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the dark braam-, pomegranate- and specerijnoten of Syrah spiegelen the bordeauxrode, complex granaatappelprofiel. at lamstagine with granaatappelmelasse of roasted duck with granaatappelglazuur is This the sommelier-standard.
Grenache-gebaseerde Provencaalse rose has of nature pomegranate- and aardbeinoten. at granaatappelsalades, carpaccio with pomegranate of seafood-garnish is a dry Provence rose the most elegante choice.
the geoxideerde nuts-, figs- and dadeltonen of Oloroso Sherry match to on the intense, sour-sweet depth of granaatappelmelasse in Levantijnse and Perzische dishes zoals fesenjan. a onverwachte but gastronomisch coherente combination.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Pomegranate
How do I cut a pomegranate without it splattering?
Slice off the crown, then score along the internal white membranes (usually 5–6 cuts top to bottom). Break the halves open over a bowl of cold water and separate the arils by hand underwater. The juice dissolves in the water, arils sink to the bottom and the yellow membrane pieces float. Then strain. Alternative method: hold a half cut-side down and strike firmly with a wooden spoon.
What is the difference between pomegranate juice and pomegranate molasses?
Pomegranate juice is the freshly pressed juice of the arils: fresh, fruity-acidic and bright in colour. Pomegranate molasses is juice reduced with sugar to a thick, dark syrup, with an intensity 8–10 times greater than fresh juice. Molasses is used as a flavouring in Levantine dishes (muhammara, fesenjan) and as a glaze base for meat and fish.
How do I store loose pomegranate arils professionally?
Store arils in a sealed container in the refrigerator at 0–4°C for a maximum of 3 days. For longer storage, freeze arils on a baking paper-lined tray and transfer to a freezer bag once frozen. Frozen arils largely retain their structure and are suitable for smoothies, sauces and hot preparations.
At what temperature should you store Pomegranate?
Store Pomegranate at 5-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pomegranate professionally?
The primary professional technique for Pomegranate is Arils remove (under water) at kamertemperatuur for 3-5 min. Always verify core temperature with a calibrated probe thermometer.
Does Pomegranate contain allergens?
Pomegranate is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
