If harvesting your own, fruits are ripe when they have developed a distinctive color and make a metallic sound when tapped. The fruits improve in storage, becoming juicier and more flavorful. They keep only a few days at room temperature. The seeds can be frozen in airtight containers for up to 3 months. The clusters of juice sacs are then lifted out and eaten.
Pomegranates also make attractive garnishes and excellent juice.
The juice is then used to make jellies, cakes, sorbets, syrups, wines or sauces. The seeds have a tart sweet flavor and are used to garnish or add flavor and texture to foods as nuts would be used. They also add zest to sauces for game, pork and fowl especially those prepared with Mexican or Middle Eastern spices. Pomegranate Jelly 10 large pomegranates 2 ounces of dry pectin 2 tablespoons lemon juice 6 cups sugar Peel pomegranates and take out seeds. Put in kettle and barely cover with water.