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Fruit: Pomegranate
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Writer: Alice
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Content-Type: Food Blog
Get expert advice on how to cut a Pomegranate! Additionally, discover mouthwatering pomegranate dishes to highlight this colorful, juicy, and uplifting fruit.
Is anyone a fan of pomegranates? I began binge eating these vivid, ruby-red fruits as soon as they come to the supermarket each fall. Their juicy, bursty texture and sweet/tart flavor are irresistible to us.
But how exactly do you cut a pomegranate fruit? You’re not the only one who is asking that question right now. It can be frightening to learn how to cut a pomegranate, and if you do it incorrectly, it can be a major mess.
Do not fret! A detailed tutorial on cutting open and de-seeding a pomegranate may be found below. This approach is very straightforward, and even better, it won’t drip pomegranate juice all over your counter!
CUTTING A POMEGRANATE
Prepared to dissect a pomegranate? What you must do is as follows:
Cut off the pomegranate’s top first with a sharp knife. I prefer to remove about a quarter inch.
Fruit chopped into segments on a cutting board
The pomegranate should then have its sides scored. You may note that the fruit has 5–6 light ridges on its surface when holding it. Make little cuts with your knife along those ridges.
Instead of cutting any of the arils open, you should be cutting along the white pith of the fruit. After making the cuts, gently separate the fruit into segments by opening the fruit with your hands.
Sliced pomegranate in a water bowl with hands submerged.
Next, put water in a big bowl. To get the seeds out of the skin and membranes, submerge the segments and use your hands.
The white, spongy membranes will float to the top of the bowl while the seeds will sink to the bottom. Drain the seeds after skimming off the white parts. I’m done now!
TIPS FOR EATING A POMEGRANATE
You now understand how to cut a pomegranate, but what about eating it? You’ll like eating pomegranate seeds by themselves.
They provide for a tasty crunch in the middle from the seeds and are a tasty, juicy, sweet/tart snack. You should experiment with several pomegranate recipes if you’re anything like me. Some of my favorites are listed below:
- Overnight oats – Morning oats are made more anti-inflammatory by the inclusion of ruby red seeds. They’re delicious on hot oatmeal, too!
- Brie baked in the oven gets a crispy, sweet coating from the seeds.
- The toasty spices in this autumnal dip go incredibly well with the sweet/tart flavor of the butternut squash arils.
- Acorn Squash Stuffed – I use the acorn arils as a festive garnish to make this dish suited for a holiday feast.
- Can you tell that I adore pomegranates in salads from my selection of butternut squash, wild rice, and harvest salads with cider dressing? They give these savory and sweet autumnal meals vibrant, flavorful bursts.
- I sprinkle the bursting seeds on top of the chewy, cardamom-spiced tahini cookies. An ideal holiday treat!
POMEGRANATE
This is the method I prefer to use while cutting pomegranates. For pomegranate recipe ideas, refer to the blog post above.
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Serves: 8
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INGREDIENTS
- 1 pomegranate
- a large bowl of water
INSTRUCTIONS
- Cut off about 1/4 inch of the pomegranate’s top using a sharp knife.
- The pomegranate has been scored on both sides. You might note that the fruit has 5–6 light ridges on its surface when holding it. Make little cuts with your knife along those ridges. Instead of cutting any of the arils open, you should be cutting along the fruit’s white pith. After cutting the fruit, gently separate it into segments by using your hands to peel the fruit open.
- Water should be poured into a big bowl. Put the segments in water, then use your hands to separate the seeds from the skin and membranes.
- The white, spongy membranes will float to the top of the bowl while the seeds will sink to the bottom. Drain the seeds after skimming the white parts.