Tis The Season…Pomegranate Season!
This is the easiest way to de-Seed a pomegranate in my opinion. Instead of sitting there and having to pick each seed one by one try this method, this will save you so much time.
1. Over a large bowl, Use the tip of a small paring knife Cut the top of the pomegranate the crown off. Remember to only score through the skin and not all the way through to the seeds. Gently release the top with your thumb and remove.
2. Next Using your paring knife, score the skin along the ridge or ribs down toward the bottom (stem) but not all the way to end of the fruit, you want it to still be intact. You should cut through the red rind, and most of the way through the white pith. Be careful not to cut too deep, or you'll end up cutting the seeds and you’ll be releasing some of the juice.
3. Crack it open with your thumbs, pull apart gently but firmly, and the pomegranate will crack open along the lines you've scored in the skin. Remove any excess ribs or pith that are loose.
4. Flip the pomegranate in your hand seed side down and with a tight grip, hit the rind with the wooden spoon so that the seeds fall into your hands and then into the bowl. Continue hitting the rind until all the seeds have fallen out. Whatever is left in the rind you can pick them out with your fingers. There should only be a couple of those stubborn ones left.
5. Once all done pick out any of the white pith that has falling into the bowl with the seeds, but they will be easy to pick out and enjoy!
Once you've mastered the art of de-seeding pomegranates with that amazing hack, you're probably wondering, what's next? Having a bowl full of those beautiful, fresh, ruby-red jewels is just the beginning! I used to dread getting pomegranate seeds out, but now that it's so quick and easy, I find myself incorporating them into so many dishes. It’s truly a game-changer, especially during pomegranate season. Why go through the trouble, you ask? Well, for me, nothing beats the burst of flavor and texture from truly fresh pomegranate seeds. Store-bought arils are convenient, but they often lack that vibrant crunch and tangy sweetness you get from a perfectly ripe, freshly opened fruit. Plus, pomegranates are packed with antioxidants, vitamin C, and fiber – making them a delicious and healthy addition to your diet. Knowing I've prepped them myself just makes them taste even better! Now, for the fun part: how to enjoy your hard-earned bowl of fresh pomegranate arils! They're incredibly versatile. My absolute favorite way to eat them is simply by the spoonful, as a refreshing snack. But they also elevate so many other foods: Breakfast Boost: Sprinkle them generously over your morning yogurt, oatmeal, or a smoothie bowl for an extra pop of color and flavor. Salad Sensation: Pomegranate seeds add a fantastic tartness and crunch to green salads, grain bowls, or even fruit salads. They pair wonderfully with goat cheese, walnuts, and a balsamic vinaigrette. Dessert Darling: Use them to garnish cheesecakes, ice cream, puddings, or even just a simple bowl of fresh fruit. Their vibrant hue makes any dessert look gourmet. Drink Delight: Drop a handful into sparkling water, lemonade, or your favorite cocktail for a beautiful and flavorful twist. To ensure you're always starting with the best fruit, here are my personal tips for choosing and storing pomegranates. When picking a pomegranate at the grocery store, I always look for ones that are heavy for their size – a sign that they're juicy. The skin should be firm, smooth, and free of soft spots or bruises. A slightly flattened, angular shape is also a good indicator of ripeness. Don't worry too much about the skin color; it can vary, but a deep, rich red is often a good sign. Once you bring them home, whole pomegranates can last for a couple of weeks on your counter or up to two months in the refrigerator. But if you've already de-seeded them using my easy method, you'll want to store those precious arils properly to maintain their freshness. I usually transfer them into an airtight container and keep them in the fridge. They’ll stay perfectly fresh for about 3-5 days. If you've got an abundance of seeds, you can even freeze them in a single layer on a baking sheet before transferring to a freezer bag; they'll last for several months and are great for smoothies or sauces later on. Enjoy your pomegranate seeds!
Love these, but my diverticulitis hates me eating them now🥺.... something not terribly miss. And yes, they come out this easy if you know what you’re doing.. or you can place them in a bottle of water and they’ll peel right out as well.