Pomegranates. They can be a little intimidating can't they? They have that tough leathery skin and that weird little part on top in the shape of a circle. And when you crack them open, what are they good for? It's all seeds in there! So why are they so popular? And just what exactly are you supposed to do with them?

Well the first tip is, don't eat the flesh. It's all those little ruby seeds you actually want. While you can eat the flesh, it doesn't have a lot of taste and if you happen to catch a membrane, it will be very bitter. But those seeds! There's a ton of stuff you can do with them! Just check out the tips below to see!

We're going to dive into many different ways to actually use the seeds but before we get started, you have to have to get those seeds out. You can cut open a pomegranate and spend several minutes digging those seeds out. Or, you can go a much easier route.

Fill a bowl with water and then take one half of the pomegranate and hold it over the bowl. Break it up into pieces and drop them into the water. The flesh will float to the top and the seeds will drop to the bottom of the bowl. Then just scoop out the flesh, strain the seeds out of the water and use them in the following five ways.

Brussels sprouts aren't for everyone. But if you roast them and then add some pomegranate seeds, their sweet and tart flavor will play nicely off the somewhat bitter taste of the sprouts. They're so pretty that you may entice some who turn their nose up at them. And let's be honest: Wouldn't a green and red side dish be perfect for your holiday table?

To make them, halve the Brussels sprouts and toss them with a bit of olive oil. Season with salt and pepper. Roast the Brussels sprouts in a 400 degree oven for 30 to 45 minutes until they're soft and golden brown. Remove them from the oven, plate, and sprinkle with pomegranate seeds. Delicious!

Pomegranate juice is delicious, and very expensive if you try to buy it from a store. But you can make it yourself and it's very easy! Remove the seeds from the pomegranate flesh and then place them into a blender. Pulse the seeds a few times; this will release their juice. Then just place a fine mesh strainer over a bowl and pour the juice through the strainer to get rid of the seed pieces. Your pomegranate juice will be waiting in the bowl for you.

Pomegranate molasses has become one of those very trendy ingredients that is often seen on cooking shows featuring the wealthiest celebrity chefs. This too, you can buy in the store but it's going to be more expensive than pomegranate juice. And again, it's very easy to make!

Just place about two cups of pomegranate juice into a saucepan and bring to a boil. Lower the heat and simmer until it's turned into a thick, syrup consistency. Then use it in salad dressings, sauces, marinades, and anything else you'd like to add a punch of flavor to!

Citrus, pistachios, and pomegranate seeds—the perfect dish in the middle of summer or when you need something refreshing and light. Slice up different kinds of oranges to get varying colors (navel oranges and blood oranges are two good ones!), and some grapefruit. Slice across, widthwise, to get beautiful circles. Layer them on a platter, top with chopped pistachios, and add pomegranate seeds. To make the dressing, just combine olive oil with the pomegranate molasses you made above and drizzle over top!

To add a little flavor and decoration to any cocktail, muddle pomegranate seeds slightly in the bottom of a glass. Then just add some lemonade or add them to your favorite cocktail. You'll really be able to show them off when making a gin fizz, a martini, or a pomegranate daiquiri!

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