Jewel-like ruby seeds that burst with sweet-tart juice, adding beautiful color and festive crunch to tacos.←Back to Taco Finish Recipes
2 tbsp fresh pomegranate seeds (arils)
If using a whole pomegranate, cut in half and remove seeds by tapping the back with a wooden spoon over a bowl.
Scatter the fresh pomegranate seeds over the assembled taco just before serving.
Chef's Notes
Fresh pomegranate seeds (arils) are worth the mess when they're in season (fall through early winter), but pre-packaged arils from the refrigerated produce section save significant time and knuckle-staining. To seed a whole pomegranate without repainting your kitchen, cut it in half and whack the back with a wooden spoon over a bowl. The seeds add bursts of sweet-tart juice, jewel-like color, and a subtle crunch that surprises people. Use within 2-3 days of opening the package since they dry out quickly. Beyond tacos, scatter them over salads, grain bowls, yogurt, or roasted vegetables for instant visual drama. They pair especially well with Middle Eastern and Mediterranean flavors. The Taco Archives note that pomegranate seeds have been making food look fancy since ancient Persia, which is approximately 4,000 years of experience in the garnish game.
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