Pomegranate seeds are the edible morsels found on the inside of a pomegranate fruit. Frequently eaten straight from the fruit, pomegranate seeds also make a tasty addition to some baked goods. The juicy seeds add a bittersweet flavor and jeweled appearance to breads, muffins and cakes. They may accompany tropical flavors such as coconut, or autumnal tastes like apple. Follow a few basic guidelines for handling pomegranate seeds as you bake to ensure that the seeds stay in-tact and your baked goods turn out perfectly.
Things You'll Need
- chef's knife
- plastic cutting board
- large bowl
De-seed the Pomegranate
Place the pomegranate on the plastic cutting board with the stem side facing up. Use your chef's knife to cut the pomegranate in half through the crown of the fruit.
Cut each section of the fruit in half again. You can use your fingers to pry the pomegranate apart the rest of the way if you do not cut it cleanly in half.
Working over the bowl, use your fingers to pull the red seeds away from the fruit's membrane. Seeds can stain your counter top easily so be careful not to let any seeds fall away from the bowl.
Read your chosen recipe and measure out the amount of seeds your will need. Each fruit yields between one and two cups of seeds depending on its abundance and size. If you have leftover seeds, store them in an airtight plastic container in the refrigerator for later use.
Adding Seeds to the Batter
Follow the instructions of your recipe. Prepare the other ingredients you will need for your dish.
When it is time to add the pomegranate seeds, pour the seeds into your mixing bowl, and use a spatula or metal spoon to gently fold the seeds into your batter or dough. Avoid stirring so that you don’t burst the pomegranate seeds.
Pour the dough or batter into the proper baking dish and bake according to your recipe’s instruction.