his was a guest post written by Sharon Goldner from Recipe For A Healthy Life.
The pomegranate fruit and its treasured ruby-red seeds are only available about three months out of the year, and December is prime-time. As a garnish, a few seeds sprinkled in a fruit cup or rice pilaf add dramatic flare. Or imagine the bright red seeds embedded in a green salad or guacamole, and you have a healthy and delicious holiday dish! You can also eat the seeds by the handful as a sweet & sour treat that packs a powerful supply of anti-oxidants. See some recipes below.