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Categories Moroccan Desserts

Moroccan Style Pomegranate Seeds

Fresh pomegranate seeds. Photo: Sibling Studio | Bigstockphoto.com

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Pomegranate seeds are juicy, nutritious, and extra delicious with the Moroccan additions of orange flower water and cinnamon. Moroccans are most likely to serve this tasty treat as a dessert, but my kids are happy to snack on a bowlful any time!

For an easy method to remove the seeds, see How to Seed Pomegranates.

Health Benefits of Pomegranates

We eat the pomegranate seeds primarily because we enjoy them, but it’s worth knowing that pomegranates are a superfruit. That means they’re nutrient-dense, high in antioxidants, have the ability to affect cell and molecular structure, and have the potential to be beneficial to overall health.

Pomegranates are estimated to have three times as much antioxidant value as green tea. (Green tea, by the way, is what’s used to make famous Moroccan mint tea.) Antioxidants are important to the human body because they help reduce the harmful effects of oxidants, or “free radicals,” and can help repair damage already done to cells.

Pomegranates are also high in Vitamin C and fiber, and contain the minerals iron, potassium and calcium. and also contain Vitamin A, Vitamin E and folic acid.

A small bowl full of juicy pomegranate seeds. A few seeds are scattered around the base of the bowl and a whole unopened pomegranate is in the background.

Moroccan Pomegranate Seeds Dessert

Christine Benlafquih | Taste of Maroc
While in season, fresh pomegranate seeds are enjoyed by the bowlful in Morocco. Of course they're delicious all on their own, but the Moroccan treatment gives them a subtle flavor boost that your family will love.
0 from 0 votes
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine Moroccan
Yield 4 servings
Calories 144 kcal

Ingredients
 
 

Instructions
 

  • Seed the pomegranates. Wash the seeds in a bowl of water (remove and discard any pith or stems that rise to the surface) and drain thoroughly.
  • Combine the pomegranate seeds with the orange flower water and sugar to taste. Set aside to macerate for a few minutes, or cover and place in the fridge to chill until serving time.
  • Serve the pomegranate seeds in individual bowls with cinnamon on the side as a garnish.

Notes

  • I find it easiest to seed pomegranates by cutting them into quarters, then whacking the rind with the back of a heavy spoon. Allow the seeds to drop through your fingers into a bowl. Fill the bowl with water, and use a strainer to remove any pith and membrane that floats to the surface. Drain the seeds and use or serve as desired.
  • Take time to inspect the sections of pomegranate for bad seeds before whacking. It can be a bit annoying to trying to separate them from good seeds when you notice them later.
 

Nutrition

Calories: 144kcalCarbohydrates: 16gProtein: 1gFat: 1gSodium: 3mgPotassium: 205mgFiber: 3gSugar: 12gVitamin C: 11.6mgIron: 0.2mg

Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.

Tried this recipe? We'd love to know!Leave a Comment | Mention @tasteofmaroc | tag #tasteofmaroc
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About The Author

Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly About.com) from 2008 to 2016.
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