How to Open and Deseed a Pomegranate

Method:

• Using a sharp paring knife, score the skin of the pomegranate all the way around the “equator,” being sure to just cut through the exterior skin and not into the fruit inside.
• Gently pull apart two halves of pomegranate.
• Working with one half at a time, hold pomegranate cut side down in one hand over a large bowl of cool water. With your other hand, use the back of a flat wooden spoon to whack the back of the fruit, knocking the seeds, called arils, loose into the water. The arils will sink to the bottom and the white pith will float to the top.
• Remove any remaining arils with your fingers, and repeat with second half.
• Use a fine mesh strainer to skim off the floating pith and discard.
• Strain arils and rinse and remove any loose pith.
• Dry arils on a baking sheet covered in paper towels. Store in airtight container in refrigerator for up to two weeks.

Dos and Don’ts / Things to Note:

• Pomegranates are ripe when they are round and plump, have a deep red or reddish-brown exterior and feel heavy for their size.
• Pomegranate season in the U.S. runs from late September through mid November.
• Pomegranates are considered a superfood, as they are high in antioxidants as well as vitamin C and potassium.
• Store pomegranates in a cool, dry place on the counter for up to a week, or in the refrigerator for a few weeks.
• Use fresh arils as a salad topping, guacamole garnish, in drinks, on toasts, or add to jams, jellies, or sauces.