The fruit's seeds add a sweet-tart flavor to dishes, says Geoffrey Zacharian, executive chef at the Water Club in Atlantic City. His suggestions:

• as an appetizer
  Place 4 slices chilled fresh melon on a plate. Top with 4 thin slices serrano ham and 2 tbsp. pomegranate seeds. Drizzle with 1 tsp. extra-virgin olive oil and sprinkle with sea salt and 2 tsp. chopped fresh mint.



• as an entrée
  Season a 6 oz. fillet of sole with salt, pepper, and oregano. Place in a pan with 1/2 tsp. olive oil. Cook over medium heat 2 minutes per side. Add 4 tbsp. pomegranate seeds to pan and cook 30 seconds. Place fish on plate and spoon seeds on top. Garnish with fresh oregano.



• as a side Sauté
  8 thinly sliced Brussels sprouts in 1 tbsp. olive oil and ½ tsp. curry powder. Cook over medium-high heat 4 minutes, tossing frequently until browned. Transfer to a bowl and top with 3 tbsp. pomegranate seeds. Season with salt and pepper to taste.