Learn how to cut a pomegranate like a pro! Plus, find delicious pomegranate recipes to showcase this vibrant, juicy, and enjoyable fruit.
Who else loves pomegranates ?! As soon as these vibrant ruby red berries appear in the grocery store every fall, Jack and I start eating them like crazy. We can't get enough of their sweet / tangy flavor and juicy, vibrant texture. I sprinkle the seeds desserts, salads, and even dips, while Jack eats them by the spoonful as a snack!
But… how do you cut a pomegranate fruit, anyway? If you ask this question now, you are not alone. Learning how to cut a pomegranate can seem daunting, and done poorly can be a huge mess. Do not worry! Below you will find a step by step guide on how to cut and seed a pomegranate. This method is super simple, and best of all, it won't leave your countertop covered in pomegranate juice!
How to cut a pomegranate
Ready to open a grenade? Here's what you need to do:
First, use a sharp knife to cut off the top of the pomegranate. I like to cut about 1/4 inch.
Then mark the sides of the pomegranate. While holding the fruit, you may notice that there are 5-6 soft ridges on its surface. Use your utility knife to make thin slits along these ridges. You should cut along the white marrow of the fruit, without slicing the arils. After making the cuts, use your hands to peel the fruit and gently divide it into segments.
Then fill a large bowl with water. Submerge the segments and use your hands to remove the seeds from the skin and membranes. The seeds will sink to the bottom of the bowl, while the white, spongy membranes will float upward. Skim the white pieces and drain the seeds. That's it!
How to eat a pomegranate
Now you know how to cut a pomegranate, but what about eat he? If you are like Jack, you will enjoy eating pomegranate seeds on their own. It's a fun, sweet / tangy and juicy snack, with a delicious crunch in the middle of the seeds. If you're like me, you'll want to experiment with different pomegranate recipes. Here are some of my favorites:
- Oats for the night - Ruby red seeds add anti-inflammatory power to morning oats. I like them on hot groats as well!
- Baked Brie - The seeds create a sweet and crunchy filling for the melted cheese.
- Butternut squash hummus - The sweet / tangy aril flavor tastes fantastic with the warm spices of this fall dip.
- Stuffed Acorn Squash - I use the arils as a colorful garnish, which makes this recipe perfect for a holiday treat.
- Butternut squash salad, Wild rice salad, and Harvest salad with cider vinaigrette - Can you say I love pomegranates in salad? They add vibrant pops of flavor to these sweet and savory fall recipes.
- Tahini cookies - I garnish with soft and spicy cardamom cookies with the bright seeds. A perfect holiday treat!
Let me know what recipes you try!
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Did you love learning how to cut a pomegranate? Then check out one of these production tutorials:
How to cut a pomegranate
This is my favorite way to cut a pomegranate! See the blog post above for pomegranate recipe suggestions.
- 1 Grenade
- large bowl of water
Use a sharp knife to cut off the top of the pomegranate, about 1/4 inch.
Mark the sides of the pomegranate. While holding the fruit, you may notice that there are 5-6 soft ridges on its surface. Use your utility knife to make thin slits along these ridges. You should cut along the white marrow of the fruit, without slicing the arils. After making the cuts, use your hands to peel the fruit and gently divide it into segments.
Fill a large bowl with water. Submerge the segments and use your hands to remove the seeds from the skin and membranes.
The seeds will sink to the bottom of the bowl, while the white, spongy membranes will float upward. Skim the white pieces and drain the seeds.
If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
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