How to Buy, Store, and Cook with Pomegranate, In Season in December

Winter isn't exactly known for its abundance of produce—but the produce that it is known for is pretty amazing.

Like pomegranates.

These curious fruits have a brilliant red, leathery skin, hiding a mosaic of juicy (and shirt-staining) seeds. The sweet jewels are wonderful in everything from salads to lamb chops to cheesecakes, and can be sprinkled onto squash, rice, and any sweet breakfast for a burst of tartness. Their delightful "pop" is sure to bring you a little cheer, winter be damned.

Check out the slideshow for recipe inspiration, and read on for tips on buying, storing, and seeding this vibrant winter fruit.

How to Buy
Look for fruits that are hard on the outside and feel heavy for their size; pass on any that have cracks or bruises. Rind color, which ranges from bright pink to red to brick, indicates variety, rather than ripeness. Choose the largest fruits you can find—the bigger the pomegranate, the juicier it will be.

How to Store
Whole fruits can be kept at room temperature for a week, or in the fridge for two. Or remove the seeds and seal them in an airtight container; they'll keep for five days in the fridge or up to three months in the freezer.

How to Seed
To seed a pomegranate, halve it, hold it cut side down over a bowl, and then whack the skin with a wooden spoon.