The Easy Way to Remove Pomegranate Seeds – in less than a minute – no fuss, no mess, no water!!
Some people love to cook. For others, baking is their forte. I guess I’m a bit unusual; I’m crazy about both. There’s actually no category of the culinary arts that I don’t thoroughly enjoy. In fact, sometimes my husband calls me “the crazy kitchen chemist.” The kitchen is my science laboratory; I’m forever tinkering, mixing, measuring, tweaking and testing. I try out new recipes, create my own, and adapt others to suit our family’s tastes.
Sometimes people ask me, “Don’t you ever get tired of cooking?” My answer is unhesitating and always the same: “Practically never.”
But you know what? As much as I love cooking, I have to admit there are certain foods I steer clear of because they intimidate me. I either don’t know what to do with them or they seem just too complicated to deal with.
Pomegranates fell into that category for a long time. As lovely as the ruby red arils (seeds) are in both savory and sweet recipes, the techniques used to extract them just seemed so fussy and messy. Those “in the know” swore by the underwater method; cut the pom in half, submerge it a bowl filled with water. Pick out the seeds allowing them to sink to the bottom of the bowl; discard the membrane and rind which floats to the top, then strain the seeds. “Voila, you’re done!” they proudly proclaimed.
That was way too much work for me. So, when I really wanted pomegranate seeds, I would buy them at the market in little packages, the work already done for me. But that presented another problem; a tiny portion of these little gems was ridiculously expensive. I didn’t buy them very often.
Then one day, several years ago, my little culinary world was transformed (well, at least in regard to pomegranates)! I discovered a brilliant, super simple, non-messy, no-water way to extract the seeds. And it took less than a minute for a whole pom! I tried it and was thrilled with the results. Now, when pomegranates come into season (as in now), I find myself using them everywhere; sprinkled on our morning yogurt, scattered on salads, brightening up soups and adding vibrant color to savory dishes galore. You might even call me a “pomegranate aficionado!”
I’m hoping you’ll become one too, since pomegranates are known as a super food with tons of wonderful health benefits, including fighting cancer and heart disease, as well as lowering blood pressure and cholesterol. They’re also loaded with B vitamins, potassium, and folic acid. Next time you’re at the market, be sure pick up a pom or two and try out this amazing technique.
How to De-Seed a Pomegranate – in Less than a Minute, No Fuss, No Mess, No Water!!
- Category: Tips and Tricks
- 1 pomegranate
- a sharp knife
- a sturdy spatula or wooden spoon
- a medium size bowl
- storage container or zippered bag
- Wash the pomegranate well. Any time you’re cutting into a fruit or vegetable with a skin or rind, you take the chance of introducing bacteria from the outer surface into the edible portion.
- Slice the pomegranate in half horizontally.
- Take one of the halves and hold the cut side down in the palm of your non-dominant hand over a medium size bowl. Spread your fingers a bit and position the pomegranate over them.
- Take a sturdy spatula or a wooden spoon and begin to tap firmly on the top surface of the pom. Don’t be afraid to give it some good whacks. If you tap too gently the seeds will not be released.
- The seeds will begin to fall through your fingers into the bowl. Continue to firmly tap until all seeds have been removed. Repeat with other half.
- Store pomegranate arils (seeds) in the refrigerator in an airtight container or zippered bag. Arils will keep this way for 4-5 days. They can also be frozen and stored for several months. To freeze, line a sheet pan with parchment paper or waxed paper. Spread arils in a single layer, uncovered, until frozen, 1-2 hours. Once frozen, transfer to airtight storage container or freezer-zippered bags.