Seeding a Pomegranate - Step by Step
"WOW! Who knew it could be so easy and not make a mess! From Real Simple magazine Dec/Jan 2011"
photo by Chicagoland Chef du Jour
- Ready In:
- 20mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
- 1 pomegranate
- 1 water, bowl of water
- 1 paper, towel
directions
- Fill a medium-large bowl 2/3 full with water.
- With a sharp knife, cut the crown off the pomegranate. It's the tufted end. This will expose the inner sections of the fruit.
- Score through the skin of the fruit but leave the skin intact.
- Submerge the pomegranate in the bowl of water and gently pry it open into sections.
- Still working under water, remove the internal white membranes and gently pull out the seeds.
- The seeds will sink to the bottom of the bowl and the membrane will float to the surface.
- Discard the outer pieces of skin and white membrane, leaving only the seeds behind.
- Lift the seeds out of the water and transfer them to a paper towel to dry.
- The seeds can be refrigerated for up to 3 days.
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Reviews
-
Worked like a charm! Thanks for posting. -
I've been doing this for awhile & it works great. In fact I just did one minutes ago and went on the site to find a recipe. Great idea to post this, thanks for sharing. -
Thankyou for posting this step by step guide and the taking the time to post your photos too. This really is the easiest way to prepare pomegranate for use -
The best way to take the arils out of a pomegranate - which is a bit of work, and a bit of a mess. The already shelled ones are easier, but the flavor is not as good as doing it the old fashioned way - and this is definitely the way to do it. -
Loved the ease of this. Didn't know how to do it until I read this. I used the seeds in a salad and it was great.
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
