The Easiest Way to Cut Open a Pomegranate
Every since I was a little girl I’ve had a big love for pomegranates. I can still remember how each time I cracked one open I was mesmerised. The fruit always made me feel like I was finding a little treasure inside. I would use my little hands to bend and pull the pomegranate pieces until I could dislodge the jewel-like ruby seeds. Quickly I’d grab the seeds and stuff as many as I could into my mouth. Every time my teeth crunched down I could feel the seeds bursting and coating my entire mouth with its sweet juice. I would finish one mouthful then again begin the process of releasing the pomegranate seeds from the wedges. When I was finished devouring my pomegranate my hands would have pomegranate juices running down them, there was also the occasional ruined clothing item. But I didn’t care and I always look forward to doing it all over again.
I still love my pomegranates and look forward to them every season.
We are finally in pomegranate season. Are you as happy about that as I am? If you are then you’re going to love the tip I am going to share today. I’m going to show you the easiest way to cut open a pomegranate — so that you can devour it as quickly as possible.
Steps For Choosing a Perfect Pomegranate
• The first thing you want to do is choose a perfect ripe pomegranate. All you really need to look for is one that is heavy for its size. This will ensure the most, and juiciest, seeds (or arils).
• Pomegranates can look different on the outside. Where I live sometimes they have a orangish-brown colour, and other times they are the more common deep red skinned ones. You want to choose a pomegranate with a deep skin colour. The darker coloured varieties appear to be the sweetest.
• The skin should be smooth and not feel or look dried out, it should have a glossiness to it. You want to avoid ones with bruises.
The Easiest Way to Cut Open a Pomegranate
Ingredients
- pomegranate fruits
- cutting board
- a sharp kitchen knife
- a bowl
- an airtight container if not eating straightaway
Instructions
- Throughly wash and dry the pomegranate. Next make sure you are wearing an apron and that there isn't anything laying around that could get stained by the juice.
- Slice off the top of the pomegranate to reveal the seed segments. (Look at the 3rd image to see how the segments are divided.) You will use the knife to slice the pomegranate along the segments. Basically, you will make three slices in order to end up with the 6 segments. Once you have each segment cut you'll need to gently peel off any of the thin skin that may be left on the segment. Now grab one segment and use both of your hands to hold it upside down over the bowl. Gently use your thumbs to bend the outer skin and release the arils. It won't take too much effort and they should dislodge easily. If there are any stubborn ones you can guide them out with your fingers. Continue with the remaining segments until all of the seeds have been released from the wedges.
- Enjoy or store in an airtight container until ready to consume. The seeds will keep fresh for several days.
Recipe Notes & Pro Tips
See, wasn’t that so easy? With this method you’ll hardly loose, or slice in half, any of the seeds. Once you have the bowl of seeds they can be eaten on their own or used on so many different foods. Check out below all the delicious ways you can uses pomegranate arils.
• Strawberry Pomegranate Limeade
• Chocolate Agar Agar (topped with pomegranate seeds)
• Pomegranate Chocolate Bark by RawManda
• Scones Recipe with Scrumptious Pomegranates or Cranberries and Orange Zest by Fine Craft Guild
• How To Juice a Pomegranate by Iowa Girl Eats
• Pomegranate Salsa by Let’s Dish Recipes
• Homemade Pomegranate Syrup by The Missing Lokness
Have a beautiful day and enjoy those pomegranates!
Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
