Content of the material
- Juicing the Seeds
- Step 3: Halve the Pomegranate
- How to Make Juice from Pomegranates
- Sparkling Recipes for Pomegranate Seeds
- Step 5: Prepare Yourself for a Good Whacking
- How to Store Pomegranates
- Cut Open the Pomegranate
- A wonderful hack
- Nutrition Facts
- How to de-seed a pomegranate
- Free Vegetarian Dinners eBook
- Keep your pomegranate in the fridge before slicing. Cold pomegranates seed better than warm ones.
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- The harder the pomegranate is, the more structured and callous the arils will be. Vice versa, the arils will be untextured and dry if the outside skin is soft. Choose a pomegranate with a large, healthy red outer skin for the best taste.
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Juicing the Seeds
Once you have removed the seeds from your pomegranate, you can juice them by filling a large zip-top bag about 1/3 full, and then gently crushing them with a meat pounder, rolling pin, or another heavy item. Try not to crush the actual seeds too much, as they can impart a bitter flavor.
Step 3: Halve the Pomegranate
Again, using the kitchen knife, cut your pomegranate(s) in half parallel to your first cut. If you cut the pomegranate correctly, you should be able to see a five pointed star shape created by the seeds as shown in the photo. Rinse off any juice that runs from either of the two halves. This is a preventative measure to reduce juice splatter.
How to Make Juice from Pomegranates
If you want to make juice from the arils, pulse a cup at a time in a blender, just enough to break the arils. Then, use a rubber spatula to push the juice through a fine sieve. Note that if you over-blend, you'll end up blending in the more bitter core of the aril. Just pulse a few times and strain.
Add sugar to desired sweetness level. Two large pomegranates will generally yield about 1 cup of juice.
Note that pomegranates are very acidic and will react with metals such as aluminum or carbon steel.
Sparkling Recipes for Pomegranate Seeds
- Fesenjan (Persian Pomegranate Chicken)
- Pomegranate Molasses
- Pork Chops with Pomegranate Glaze
- Golden Beet and Pomegranate Salad
- Pomegranate Mimosa with Hard Cider
From the Editors Of Simply Recipes
Step 5: Prepare Yourself for a Good Whacking
Place and cup the pomegranate in your non-dominate hand with the seeds facing your palm. There should be a space between your palm and the fruit. This is where the seeds will fall. Make sure that your fingers are below the flat surface of the pomegranate so that they don’t get whacked!
How to Store Pomegranates
- Whole: Store whole pomegranates at room temperature for several days, or place them in a plastic bag in the refrigerator for a few weeks
- Seeded: The seeds should be stored in an airtight container in the refrigerator for a few days, or they can be frozen in a single layer then stored in a freezer-safe container in the freezer. Note, they may lose their shape when thawed.
Cut Open the Pomegranate
With a sharp paring knife, trim away the top of the pomegranate just until you can see the seeds within. At the juncture where the membranes intersect the rind, use the knife to score the rind down to the bottom. Cut just deep enough to score the thick rind; do not cut into the fruit.
A wonderful hack
Several years ago, however, 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 to remove the seeds from a whole pomegranate!
This might sound silly, but I was beyond thrilled with the results. Now, when pomegranates come into season (late fall and winter), I find myself using them everywhere; sprinkled on our morning yogurt, scattered on salads, brightening up soups and adding vibrant color to both sweet and savory dishes. You might even call me a “pomegranate aficionado!”
This delicious and healthy Apple Cranberry Spinach Salad is one of our favorite seasonal salads and the pomegranate seeds make it look SO pretty!
I’m hoping you’ll become one too, since pomegranates are known as a superfood 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 to pick up a pom or two and try out this amazing technique. Check out how truly easy it is in our video:
And for more details, we’ll walk you through the process, step by step:
- Wash the pomegranate well before starting. 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. After washing, slice the pomegranate in half horizontally.
- Place the pomegranate, cut side down, in your non-dominant hand with your fingers spread apart. Place a deep, medium-sized bowl under your hand with the pomegranate.
- Take a sturdy spatula or a wooden spoon (if I have a choice, I really like a sturdy wooden spoon best) and begin to whack firmly on the top surface of the pom.
- This is where some people go wrong. They try this technique and it doesn’t seem to work – that’s because they’re lightly tapping. You actually want to give it a good WHACK. If you tap too gently, the seeds will NOT be released.
- Don’t be afraid to give it some good, hard whacks – go ahead, get all your frustration and anxiety out. You’ll feel much better and you’ll have something beautiful to show for it!
- For demonstration purposes, I have the bowl set on the countertop. When I actually do this, I like to have the bowl down in the sink. It prevents a mess and it gives you a good angle to do the whacking.
- Continue to firmly tap (or WHACK) all over the top of the pomegranate until all seeds have fallen out. You can turn the pom over at any point to see if there are areas where the seeds seem to be “sticking”. If so, focus your whacking on those areas until all seeds are in the bowl.
- Repeat with the other half. You’ll have a bit of white membrane mixed in with the seeds. Just pick this out and discard.
- 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 an airtight storage container or a zippered freezer bag.
Can you eat pomegranate seeds as is? Pomegranate seeds are simply perfect and delicious all on their own, but if you’re looking to incorporate them into your next meal, there are lots of options. Pomegranate seeds make a perfect addition to your next smoothie, pudding, salsa, salad or main course. They also work well paired with beets and goat cheese in this Beet and Pomegranate Salad Recipe.
Need a healthy dessert idea? Try out number 13 on the list of “21 Chia Seed Recipes You’re Going to Crave”: Chia Spiced Chia Seed Pudding with Pomegranate Seeds.
Dried pomegranate seeds, also known as anardana, are also widely available and can be ground into a powder and sprinkled over your favorite dishes for an added dose of flavor and color.
Want to turn the seeds into juice? Simply put the seeds into a blender and then strain the resulting juice with a cheesecloth.
Pomegranate seeds are a great source of several nutrients, including vitamin K, vitamin C, folate and potassium. Plus, they are also low in calories yet high in heart-healthy fiber.
A half-cup serving of pomegranate seeds contains the following nutrients:
- 72 calories
- 16.3 grams carbohydrates
- 1.5 grams protein
- 1 gram fat
- 3.5 grams fiber
- 11.9 grams sugar
- 14.3 micrograms vitamin K (17.9 percent DV)
- 8.9 milligrams vitamin C (14.8 percent DV)
- 33 micrograms folate (8.3 percent DV)
- 205 milligrams potassium (5.9 percent DV)
- 0.07 milligram vitamin B6 (3.5 percent DV)
- 31 milligrams phosphorus (3.1 percent DV)
How to de-seed a pomegranate
Begin by cutting an “X” about one-inch deep in the top of the pomegranate. Hold the pomegranate facing down over a bowl of cold water and break it apart into quarters.
Under the water, bend each quarter back and use your fingers to nudge the arils out of the membrane.
Don’t worry if some of the membrane ends up in the water.
It will all float to the top; just skim or pour it off.
Finally, drain the arils in a colander. That’s all there is to it! The seeds will keep well in the refrigerator for several days.
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