I was first introduced to pomegranates as a kid. We were studying ancient Greece for school, and my mom purchased the curious fruit for us to sample. We broke it open and sampled the arils. I thought they were rather odd, but fascinating.
Fast-forward to my adult years. I became interested in pomegranates again partly for their beauty and sophistication, and partly because of the nutritional aspect.
Nutrition:
Pomegranate seeds contain potassium, folate, and vitamins C and K. They are relatively high in sugar, but they also contain a good amount of fiber. The juice is also high in antioxidants.
Taste:
The seeds/juice are a combination of sweet and tangy.
Season:
Pomegranates are in season September-December.
Selecting:
At the store, choose pomegranates that are firm and feel heavy. Avoid ones where the skin is dry or wrinkly.
Storage:
Pomegranates are ripe from the store shelf, so there’s no need to let them ripen further. Store whole pomegranates at room temperature for about a week or so, or a bit longer in the refrigerator.
Deseeding:
There are two methods that I know of for deseeding a pomegranate. I’ll show you both and let you know which one I prefer.
Method #1:
Start by slicing your pomegranate in half.
Isn’t it beautiful?
Hold half of the pomegranate, seed-side down, over a bowl of cold water. Whack the back sharply with a wooden spoon until all of the seeds fall out.
Now your pomegranate is empty!
The seeds will sink to the bottom of the water and any loose membranes will float to the top. Pick out the membranes and drain the seeds.
Method #2:
Look at your pomegranate and find the ridges. Slice along two adjacent ridges …
Pull the slice off the pomegranate. Set aside.
Repeat with the rest of the pomegranate.
Hold a slice over a bowl of cold water and gently pull it apart and pop out the seeds. The seeds will fall to the bottom and any membranes will float to the top. Repeat with remaining slices. Remove membrane pieces and drain the seeds.
I personally MUCH prefer Method #1 (the wooden spoon method). It’s cleaner, faster, and easier. I really see no advantage to Method #2, though it would be pretty for displaying.
Storing the seeds:
Place the seeds in an airtight container and store in the refrigerator for about a week.
If you’d like to store the seeds even longer, you can freeze them! Place in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer to an airtight container or zippered bag. Store for a few months.
Using:
Pomegranates are great eaten all by themselves (my toddler’s favorite), or added to a variety of dishes: stirred into yogurt, sprinkled on top of ice cream, added to salads, as a garnish for brownies, rice dishes, sweet and sticky pomegranate chicken … the options are endless!
Have you tried pomegranates? How do you like to eat them?
