mezzomediPomegranate
Juicy arils, both sweet and tangy, with a slightly astringent undertone.
Pomegranate offers juicy arils with a sweet-tart taste and a crunchy, fleshy texture. Omnipresent in Mediterranean and Middle Eastern cuisine, it brings acidity, freshness, and vibrant color to traditional dishes.
Best pairings
Pistachio Classic86%Pomegranate and pistachio in the Middle East; bright acidity and sweet crunch in perfect echo.
Olive oil Classic85%A Mediterranean culinary staple, emulsified olive oil creates a rich sweet-sour sauce with pomegranate.
Pomegranate molasses Classic84%Pomegranate molasses concentrates and intensifies the flavor; an essential pairing in Persian and Levantine cuisine.
Walnut Classic84%Pomegranate and walnuts, the Levantine muhammara and fesenjan.
Prickly pear Classic84%Two fleshy Mediterranean fruits with complex sugars and a slight astringency that mutually enhance each other.
Eggplant Classic84%Pomegranate on smoked eggplant, a Levantine sweet-sour pairing.
Lemon Classic83%Lemon and pomegranate share a brilliant acidity that elevates Mediterranean and Levantine dishes.
Honey Classic83%Levantine pomegranate and honey: bright acidity contrasts sweetness, creating balance.
Blood orange Classic82%Two acidic and tannic red fruits, pomegranate strengthens the structure and depth of blood orange.
Orange blossom water Classic82%The vibrant acidity of pomegranate beautifully contrasts with floral sweetness, a Persian and Levantine culinary tradition.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with pomegranate?
Pomegranate pairs especially well with pistachio, olive oil, pomegranate molasses, walnut and prickly pear. Pomegranate and pistachio in the Middle East; bright acidity and sweet crunch in perfect echo.
When is pomegranate in season?
Best season: autumn.
What can I substitute for pomegranate?
If you don't have it, try: lemon, verjus, pomegranate molasses.