I bought a pomegranate the other day... I have never had one before, and was curious. :]
I know that the red stuff around the seeds is supposed to be the best part.
But are the seeds themselves edible? or do you have to spit them out?
Edible parts of a pomegranate?
The seeds are quite edible, very tasty and versatile.
Prep: 50 minutes
Chill: 4 hours
Bake: 1 hour and 25 minutes
Cool: 2 hours
Stand: 2 hours
1/2 cup butter, softened
1/4 cup packed brown sugar
1-1/4 cups plus 1/4 cup all-purpose flour
4 8-oz. pkg. cream cheese, softened
1-1/4 cups plus 1/4 cup granulated sugar
1 Tbsp. plus 1 tsp. vanilla
1 16-ounce carton dairy sour cream
1 tsp. finely shredded lemon peel
1-1/2 cups pomegranate seeds
1. Preheat oven to 350 degrees F. In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
2. Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1-3�4 inches, using a thin metal spatula to spread dough.
3. Reduce oven temperature to 325 degrees F. For filling, in an extra-large mixing bowl beat cream cheese and 1-1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
4. Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
5. Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
6. Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.
7. For sauce, in a medium saucepan bring 1-16-ounce bottle pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (10 to 12 minutes). Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.
Test Kitchen Tip: Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
Reply:It would take days to eat a pomegranate and not eat the seeds. Yes the seeds are edible but the pith tastes foul.
Reply:seeds would aid digestion as a bowel cleaner in small amounts i think. best way is to drink it as a juice we buy it by the bottle.
Reply:The whole fruit is edible include the seed which should not be spit out
Reply:You can just pop the seeds in your mouth, chew and swallow! They are tasty and very good for you. No need to spit.