A simple, straightforward way to cut open a pomegranate that avoids cutting into the seeds and thereby reduces the juicy mess.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: middle eastern
Keyword: pomegranate
Servings: 1pomegranate
Calories: 234kcal
Author: Getty Stewart
Ingredients
pomegranate
Instructions
Make four to five cuts around the top of the pomegranate near the edge. Cut through the skin only, avoid cutting into the seeds. (A lot like cutting a lid off a pumpkin when making a Jack 'O Lantern).
Lift the top off of the pomegranate where you made the cuts to expose the arils and pith.
Look for the white pith lines that show where the pomegranate is naturally separated into sections. Use those lines as an indicator where to cut the skin on the outside of the pomegranate from the top to 3/4 of the way down, you don't need to go to the very bottom. Try to avoid cutting into the seeds. Make 4-6 cuts.
Pry open the pomegranate where you made the cuts to break into segments. Remove any of the white pith that you can do so easily.
Take one section at a time and over a deep bowl, use your finger and thumb to rub the arils off the white parts. Repeat with other segments until you've harvested all the arils.
Remove any remaining white bits and enjoy your pomegranate arils.
Video
Notes
Pomegranate arils are the seeds plus the juicy fruity bits surrounding the hard crunchy seed on the inside.Store pomegranate arils in an airtight container in the fridge for 5 days. Freeze them with excellent results for 3-6 months.If you wish, you can use the back of a spoon to whack out the seeds over a bowl. Or use a bowl of water to capture the seeds. See article for details.