How to Deseed a Pomegranate in Seconds
Updated: Jul. 11, 2022Love the juicy seeds of a pomegranate but hate the process of getting them out? We make it easy.
Whether you are preparing a batch of muffins, a cocktail or a weeknight dinner, or just want to snack on the seeds, pomegranates are a versatile and delicious fruit—if you get the seeds out properly. We’ll tell you how to pick the best pomegranate of the bunch and then deseed it in no time.
Choosing the Best Pomegranate
These juicy fruits hail from the Middle East, where they have cultural and religious significance. High in fiber, vitamin C and vitamin K, pomegranates are loaded with antioxidants and anti-inflammatory properties. Typically in season from September through December, they’re ripe when they feel heavy in your hand (indicating lots of sweet juice inside), and when the skin is a dark or bright red, and smooth, with no bruises or cracks.
How to Deseed a Pomegranate
To start, roll the fruit on your countertop or other flat surface to loosen up the seeds. Gently cut off the top. Next, score six lines from top to bottom along the six sections of the pith (the soft white layer between the skin and the seeds). Be careful not to cut into the fruit. As with oranges, the pith helps the fruit naturally come apart for easy eating; the scores help get through the outer layer of skin more easily.
Next, take apart your six pomegranate sections over a clean work surface or bowl and peel off any leftover bits of the white pith that could be covering the seed clusters. Turn each pomegranate section outward by pulling the edges of the section back and push the seeds out toward the bowl.
Pop out with your fingers any seeds that get stuck behind on the pith or inside the peel. You’ll know your pomegranate is ripe because the seeds will jump out easily. Repeat this step with the other five sections.
One medium pomegranate will generally yield about a cup of seeds, perfect for healthy snacking. Enjoy your handiwork!
See what else is in season this winter.
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I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California
Apples: German Apple Pancake
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it—except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! —Judi Van Beek, Lynden, Washington
Bananas: Banana Cream Pie
Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri
Beets: Spiced Pickled Beets
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Broccoli: Mushroom Broccoli Pizza
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Brussels Sprouts: Garlic-Roasted Brussels Sprouts with Mustard Sauce
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Butternut Squash: Butternut Squash and Sausage Stuffed Shells
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Carrots: Marmalade Carrots
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My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
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Garlic: Garlic Garbanzo Bean Spread
My friends and family always ask me to make it. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York
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Kale: Ginger-Kale Smoothies
Since I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.—Linda Green, Kilauea, Kauai, Hawaii
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I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
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This thick, flavorful soup is a winner in our home and makes a nice starter dish. —Rachel Taylor, Springfield, Tennessee
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I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
Lettuce: Simple Lettuce Salad
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I found this handwritten recipe in a cookbook I received from my mom. With onion and celery, these pleasing popovers taste a little like stuffing. —Barbara Carlucci, Orange Park, Florida
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My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. —Cheri Hawthorne, North Canton, Ohio
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When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.—Linda Patrick, Houston, Texas
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Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
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For a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking. "Just before they're done, I sprinkle cheese on top of each potato. Our guest always rave about the," Tressa pens from Bethel Park, Pennsylvania. (To make the cutting easier, Tressa share this tip: "Place the handle of a wooden spoon along the bottom of the potato—this will prevent your knife from going all the way through.")
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Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
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Sweet Potatoes: Sweet Potato Cream Cheese Bars
If you're looking for something other than pumpkin, these sweet potato bars are a yummy alternative. Make them ahead—they're even better refrigerated overnight. —Debbie Glasscock, Conway, Arkansas
Turnips: Mashed Peppery Turnips
I created this recipe in an attempt to use up a great turnip harvest from our garden, and to lighten up one of our favorite dishes. By using turnips in place of potatoes, I made a low-carb side. Now we rarely serve plain mashed potatoes! —Courtney Stultz, Weir, Kansas
Originally Published: December 19, 2017
