Pomegranate is a wonderful berry that is typically only available in the U. S. in November and December. Hurry and get some while you can! This fruit might look a little intimidating but once you’ve mastered cutting a pomegranate and enjoyed the luscious seeds (also called arils) this will become a favorite fall tradition. Liberating the seeds takes a few minutes but it is definitely worth the effort! This little super food is a great source of potassium and antioxidants! Please note, this is NOT a baby food! The seeds could be a choking hazard. This delicious berry is for big kids and adults.
Select a pomegranate that is large and a deep red color. Uncut pomegranates can be kept in the refrigerator for up to 3 months. The seeds can be kept in the refrigerator in an airtight container for about a week. This is how I like to cut pomegranates.
Wash the pomegranate and cut off a tiny section of the top.
Once the top has been removed you will see sections of the pomegranate. With a small paring knife score the sections – gently cut into the white part just barely into the skin. Don’t cut all the way through. Using your fingers gently pull the segments apart. Be careful as some of the seeds will fall away.
Once the segments are removed you can simply pull the seeds out and let them drop into the bowl. There are white bits that will want to join the arils party. Either pick those out or fill the bowl with water and the white bits will float to the top. Scoop out these uninvited party guests and strain the arils and enjoy!
These seeds can be added to oatmeal, salads, guacamole, or as I like to enjoy them….just as they are straight out of the bowl! I pack them for road trips, eat them for dessert, or just snack on them while standing at the refrigerator door.
A word of caution….these delicious little seeds can be messy. If you are eating these on a couch, in a car, or in a clean shirt beware this precious juice can make you dirty.