How to Prepare a Pomegranate

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Pomegranate seeds are full of antioxidants.

When you look at a pomegranate, you may think you're looking at an apple--until you open it. A pomegranate has hundreds of ruby-red seeds and a white pulpy interior. While an apple stores its seeds in the center of the fruit with its edible mass being the white part between the core and skin, the pomegranate's seeds provide a sweet, tart, juicy flavor. And the pomegranate's seeds are full of antioxidants that can help prevent cancer and heart disease. Does this Spark an idea?

Instructions

    • 1

      Select a pomegranate carefully. A heavy pomegranate indicates that it is full of juice, so pick the heaviest ones. Make sure the fruit has a smooth, leathery finish with no tears.

    • 2

      Cut off the crown (top) of the pomegranate with a sharp knife. Cut far enough down on the fruit to reveal some of the white inside.

    • 3

      Score the skin from top to bottom, making four sections. Do not cut too far into the pomegranate because you do not want to cut through the seeds.

    • 4

      Place the fruit in a large bowl of cold water and pull the four sections apart. With the pieces under water, pick out the seeds and discard the white pithy part and the skin.

    • 5

      Strain the pomegranate seeds from the water. An average pomegranate will have 800 to 850 seeds, so you can share your treat with friends.

    • 6

      Store pomegranate seeds in the refrigerator. Pomegranates typically are shipped ripe and ready to eat, so the seeds can be placed in plastic bags and frozen.

Tips & Warnings

  • Decorate your table with pomegranates. Place several pomegranates in a large clear glass bowl along with some greenery for a creative centerpiece.

  • Make pomegranate juice by placing 1½ cups of seeds in a blender and combine until liquefied. Strain the juice through a cheesecloth-lined sieve.

  • Use care when preparing and serving the seeds, because pomegranate juice stains.

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Resources

  • Photo Credit Pomegranate image by HengeHoG from Fotolia.com

Comments

  • jillmaria Sep 02, 2009
    Great article, 5 stars!!

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