How to Deseed a Pomegranate
Pumpkins and cranberries aren’t the only fruits of the season; sweet-tart pomegranates are at their peak in November. In late October this botanical treasure appears in produce aisles, but by mid-January they are gone, gone, gone.
Nicknamed the “jewel of the autumn,” the pomegranate is a leathery skinned fruit that contains hundreds of edible ruby red seeds or arils. All at once crunchy, sweet and juicy, pomegranate seeds make an antioxidant- and vitamin-rich, fiberlicious holiday treat.
It can be messy and labor intensive deseeding a pomegranate, but this kitchen hack on how to deseed a pomegranate works like a charm.
Pomegranates, bitter greens, walnuts and oranges make natural bedfellows, but they can be enjoyed a multitude of ways. Wake up Christmas morning to Cinnamon French Toast with Pom Apple Compote for a seasonal indulgence, float them in a sparkling glass of champagne or just pop the seeds like candy.
A ripe pomegranate will have tight skin and feel heavy with juice. Store the whole fruit on the counter for a few days or wrap in a plastic bag and keep it fresh in the fridge for a couple of months. Once you’ve got that sucker deseeded, the arils will last in the fridge for three days.
Take advantage of the pom’s short-lived availability and brighten up your holiday menu.
What’s your favorite way to eat a pomegranate? —Karen