Pomegranates are packed with hundreds of edible ruby-red seeds called arils, which have a sweet, tart taste. They're also full of heart-healthy nutrients, especially antioxidants that help reduce inflammation. Pomegranate juice even contains three times the antioxidant effect of red wine or green tea. Research shows that juicing can help lower harmful LDL cholesterol and lower blood pressure.
But as with all types of fruit, it is better to eat the fruit itself (i.e. the fiber-rich seeds) rather than drinking the juice. Half a cup of pomegranate muffins contains only 72 calories.
Pomegranates are in season from October to January. Here's an easy way to remove the seeds: Cut the pomegranate in half and cut the outside of each half four times, barely cutting through the skin. Hold the cut side of one half loosely in your hand, facing down, over a large, wide bowl. Break the shell with a large spoon and the seeds will fall through your fingers into the bowl. The seeds add a beautiful color to all types of salads (grain, green or fruit), or you can sprinkle them over breakfast cereal or yogurt.
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