How to Open a Pomegranate
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?
