Pomegranates are delicious and nutritious — a true superfood. Pomegranates are in season in the late fall and winter however they are usually available in stores and markets year ’round. I pick up one whenever I see them on sale. I love to open a pomegranate and add the arils (the proper names for the ‘seeds’) to everything from salads to seasonal cocktails. (They’re a pretty garnish when floating in a glass of prosecco or champagne.)
Unfortunately, getting to those ruby red seeds can be a messy challenge. More often than not, I’ve been left looking like a blood splatter analyst rather than a cook. But after trying a few different methods for opening pomegranates, I’m happy to say I have a foolproof method that won’t even require you to wear an apron…
How to Open a Pomegranate:
- Gather a small cutting board, a mixing bowl filled halfway with water, a paring knife, and a pomegranate.
- Slice ½ inch each off the top and bottom of the pomegranate.
- Score the peel at even intervals around the entire fruit.
- Tear the fruit into wedges where you’ve scored it.
- Immerse the wedges into the bowl of water and separate the seeds from the pith.
- Remove the pieces of pith from the bowl.
- Pour the seeds and water into a fine mesh sieve to drain. Remove any remaining pieces of pith or peel, if necessary.
Do you like snacking on pomegranate seeds? What are your favourite ways to eat them?
Tagged under: how-to,pomegranate,pomegranate seeds
