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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Acorn Squash: Wild Rice Stuffed Squash
I made this recipe when we invited both 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 anytime that 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 spicy, robust flavor, these pickled beets are so good, they'll convert any naysayers! —Edna Hoffman, Hebron, Indiana
Broccoli: Mushroom Broccoli Pizza
I wouldn't say I'm a vegetarian, but I do like meatless entrees. Since I enjoy gardening, I often cook with homegrown veggies, finding creative ways to use them up, like in this fresh, filling pizza. —Kathleen Kelley, Roseburg, Oregon
Brussels Sprouts: Garlic-Roasted Brussels Sprouts with Mustard Sauce
Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and tossed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Butternut Squash: Butternut Squash and Sausage Stuffed Shells
I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. —Taylor Hale, Sonoma, California
Cabbage: Favorite Corned Beef and Cabbage
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
Carrots: Marmalade Carrots
My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina
Celery: The Ultimate Chicken Noodle Soup
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 one is my favorite, and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Clementines: Cranberry Clementine Bars
I love a good lemon bar but when the holidays roll around and clementines are everywhere, I make this holiday twist on a classic dessert. —Laurie Lufkin, Essex, MA
Collard Greens: Grandma's Collard Greens
My grandmother made the best collard greens in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida
Cranberries: Cranberry Cake Pudding
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
Fennel: Roasted Carrots & Fennel
This addictive vegetable combo is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia
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
Grapefruit: Grapefruit, Lime & Mint Yogurt Parfait
Tart grapefruit and lime are balanced with a bit of honey in this cool and easy parfait. —Lois Enger, Colorado Springs, Colorado
Grapes: Balsamic Steak with Red Grape Relish
I love how steak marinated in balsamic vinaigrette goes so well with a relish of red grapes and blue cheese. Everything looks gorgeous on the plate. —Naylet LaRochelle, Miami, Florida
Honeydew Melon: Citrus Melon Mingle
This refreshing fruit salad has a hint of mint, honey and ginger that adds subtle flavor to the sweet combination of melons, grapefruit, oranges, pineapple and bananas. —Doris Heath, Franklin, North Carolina
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
Kumquats: Kumquat Marmalade
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
Leeks: Hearty Leek and Potato Soup
This thick, flavorful soup is a winner in our home and makes a nice starter dish. —Rachel Taylor, Springfield, Tennessee
Lemons: Lemony Chicken & Rice
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
MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.
Mushrooms: Creamy Eggs & Mushroom Au Gratin
When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona
Onions: Celery-Onion Popovers
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
Oranges: Citrus Scallops
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
Parsnips: Curried Parsnip Soup
“My mum used to make this recipe at home in England, where parsnips are more widely used than here. It’s very aromatic and has a nice bite from the curry and pepper.” Julie Mathieson – Bristol, Tennessee
Pears: Fresh Pear Bread
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of pear recipes. I always receive raves and requests for this particular recipe because of the mix of fun ingredients.—Linda Patrick, Houston, Texas
Persimmon: Pomegranate Persimmon Salad
To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California
Pineapple: Pineapple Pork Tenderloin
Just a handful of ingredients combine to make this easy, elegant entree of juicy grilled pineapple slices and ginger-flavored pork tenderloin. It's sure to be popular with all ages! Delicious! —Donna Noel, Gray, Maine
Pomegranates: Pomegranate Pistachio Crostini
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
Potatoes: Special Baked Potatoes
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.")
Radishes: Roasted Radishes
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
Rutabagas: Root Stew
While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. —Maria Davis, Flower Mound, Texas
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
This recipe was created as an attempt to use up a great turnip season from our garden as well as 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