How to Seed a Pomegranate
Ingredients:
- 1 pomegranate (about 280–350 g)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Nutrition:
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Score only through the skin along the ridges, not into the fruit itself — cutting too deep slices into the seeds and causes juice to spray everywhere, staining hands and cutting boards.
Instructions:
- Remove the Top: Make a shallow circular incision around the crown of the pomegranate. Lift and pry it off like a lid to expose the seeds.
- Score Along the Ridges: Look for the raised ridges running from top to bottom. Make shallow cuts along each ridge, through the skin only.
- Pull Apart: Hold the pomegranate with both hands and gently pull it open. It will naturally separate into sections along the white pulp walls.
- Remove the Seeds: Over a bowl, use your fingers to loosen and pop out the seeds. Discard the white membrane — it is bitter.
- Optional Water Method: For less mess, submerge the sections in a bowl of water. Remove seeds underwater — seeds sink, membrane floats. Skim off membrane and drain.
Notes: Choose a pomegranate that is heavy for its size and deeply colored — a sign of juicy, ripe seeds. The white membrane is completely edible but very bitter — remove as much as possible.
Storage: Store seeded arils in an airtight container in the fridge for up to 5 days, or freeze in a single layer for up to 3 months.
Tips: Wear an apron — pomegranate juice stains permanently. The water method is messier to set up but keeps juice splashes contained, and is best for a large pomegranate. Use arils on oatmeal, salads, grain bowls, yogurt, or as a garnish for dips like muhammara or hummus.
A few ingredients do most of the work in this recipe. The pomegranate adds a tart, jewel-toned burst of flavor.
How to Seed a Pomegranate
Ingredients:
- 1 pomegranate (about 280–350 g)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The pomegranate adds a tart, jewel-toned burst of flavor.
Prep:
Score only through the skin along the ridges, not into the fruit itself — cutting too deep slices into the seeds and causes juice to spray everywhere, staining hands and cutting boards.
Instructions:
- Remove the Top: Make a shallow circular incision around the crown of the pomegranate. Lift and pry it off like a lid to expose the seeds.
- Score Along the Ridges: Look for the raised ridges running from top to bottom. Make shallow cuts along each ridge, through the skin only.
- Pull Apart: Hold the pomegranate with both hands and gently pull it open. It will naturally separate into sections along the white pulp walls.
- Remove the Seeds: Over a bowl, use your fingers to loosen and pop out the seeds. Discard the white membrane — it is bitter.
- Optional Water Method: For less mess, submerge the sections in a bowl of water. Remove seeds underwater — seeds sink, membrane floats. Skim off membrane and drain.
