Wednesday, January 2, 2013

De-Seeding a Pomegranate

Strawberry Pomegranate Salsa
A lot of my holiday recipes this year included using fresh Pomegranate.  For example, Pomegranate Seeds in Spumante', my Red and Green Holiday Cabbage Salad (recipe to follow), and my Kickin' Holiday Chicken Balls in Spicy Pomegranate Sauce.

But, if you've ever tried to de-seed a pomegranate and ended up with nothing but red-stained fingers and bitter-tasting white membrane covering the seeds, you understand that this is a labor of love!

Luckily, I've found the secret and I am ready to share!  Red fingers no more!

How To De-Seed a Pomegranate

1. Cut a slit into the belly of the pomegranate (the opposite direction you cut an apple), until the slit is large enough to break the pomegranate in half.

2. Slam the halves of the pomegranate on a hard surface (skin/stem side down) to loosen the seeds.

3. Turn the pomegranate upside down so seeds drop into a bowl of water filled with ice.  If necessary, loosen seeds further by tapping the skin of the pomegranate with a spoon, or working the half in your hand. 

4. Don't worry if the white membrane falls into the bowl with the seeds.  Its density is smaller than the seeds' density, so the membrane will float to the top of the bowl while the seeds sink to the bottom.  Use a slotted spoon to remove the white membrane.

5.  Drain using a colander or slotted spoon.

No comments:

Post a Comment