Description
Learn the simple and effective way to cut and deseed a pomegranate, including a method to separate the juicy arils from the bitter white membranes. This guide also shows how to use the arils to make fresh pomegranate juice.
Ingredients
Scale
Ingredients
- 1 pomegranate
Instructions
- Cut the Top: Locate the blossom end of the pomegranate and cut about ½-inch from the top in a circular motion to remove it, exposing the inner seeds.
- Score the Ridges: Feel or visually locate the 5-6 natural ridges on the sides of the pomegranate where the white pith lines run. Make shallow cuts, about ¼-inch deep, along these ridges without cutting all the way through.
- Separate the Sections: Carefully pry apart the pomegranate along the scored lines to open it into sections, revealing the seeds (arils) inside.
- Remove Seeds in Water: Submerge the sections in a large bowl of water and use your hands to brush the arils away from the white membranes. The seeds sink to the bottom while the membranes float.
- Drain and Discard Membranes: Skim out and discard the floating white membranes from the water, then drain the seeds in a colander.
- Make Pomegranate Juice (Optional): Place the extracted arils into a citrus juicer and press to extract juice. Repeat until you have the desired quantity of juice.
Notes
- Cutting the pomegranate carefully prevents juice from spilling and reduces mess.
- Using water to separate seeds from membranes helps avoid bitterness.
- Fresh pomegranate juice is best consumed soon after juicing for maximum flavor and nutrients.
- Store unused arils in an airtight container in the refrigerator for up to 5 days.
