How to Peel & Eat a Pomegranate

Turn your decorative centerpiece into a healthy snack in minutes.

Indigenous to the Mediterranean, modern farmers grow pomegranates throughout Asia and the United States. The nutrient density of the pomegranate makes it a "super-food," thanks to its iron, potassium and antioxidant levels. Many companies use pomegranate in a variety of products, from tea to yogurt, due to its nutritional qualities and unique taste. A tough, shell-like skin encases the pomegranate's arils, tangy juice-filled sacks containing the seeds. Thin, cream-colored membranes separate seed clusters into several sections.

Things You'll Need

• Paper towels
• Medium-sized bowl
• Serrated knife
• 3 cups warm water
• Slotted spoon or strainer
• Tablespoon
• Fork
• Mesh colander
• 2 tablespoons of sugar
• Small microwavable bowl

Instructions

1. Place your pomegranate onto a double sheet of paper towels before cutting. Pomegranate juice is cranberry colored and stains very easily.

2. Cut off and discard the top stem that protrudes from the pomegranate.

3. Score the pomegranate skin lengthwise into four evenly-spaced sections, as though you were slicing an orange but without penetrating the fruit under the skin. Scoring separates the pomegranate without breaking the skin and spilling the seeds.

4. Submerge the scored pomegranate in a bowl of warm water for 3 minutes. The water penetrates the membranes around the seeds, making separation easier.

5. Break the pomegranate into sections by following the score lines and pushing the skin inside out, forcing out the seeds. Scoop out any seeds stuck to the membrane with your fingers. The seeds will sink to the bottom of the bowl while the membrane and skin floats on top of the water.

6. Remove the seeds from the water using a slotted spoon or strainer. Fold the seeds into a paper towel and gently pat them dry.

7. Spoon cold seeds into your salad, yogurt or hot cereal as a vibrant, tart and tangy addition.

8. Microwave the seeds for 30 second in a microwavable bowl and crush them using a fork until the contents of the bowl is mostly liquid, and the seeds sink to the bottom. Strain the seeds from the red juice with a mesh colander. Reheat the seedless juice for another 15 to 20 seconds. Add the tangy juice to a favorite meat marinade or mix in a tablespoon or two of sugar and pour it on top of ice cream.

Tips & Warnings

• Take your time preparing pomegranates to avoid an accidental mess. Give yourself at least 10 minutes to de-seed a pomegranate and 20 to strain and heat the juice.

• You can freeze pomegranate seeds separately in an airtight container for up to three months.

• Pomegranate juice stains quickly and severely. Avoid wearing nice clothing or touching white towels with pomegranate stained hands.

References

• California Pomegranate Association: No Mess Preparation
• CDC: Pomegranate Fruit of the Month
• California Pomegranate Association: Info
• Health Castle: Superfood