How to Deseed a Pomegranate in Seconds
Updated: Aug. 14, 2018Love 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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Originally Published: December 19, 2017
