To cut a pomegranate effectively and with minimal mess, follow these expert steps:
- Cut off the top: Use a sharp knife to slice about 1/4 inch off the top (the crown or calyx) of the pomegranate to expose the seeds inside without cutting into them
- Score the sides: Notice the natural ridges or membranes on the pomegranate's surface. Make shallow cuts along these ridges from top to bottom, cutting through the rind and pith but avoiding the seeds
- Open the pomegranate: Insert your thumbs into the cut top and gently pull apart the fruit along the scored lines, separating it into segments
- Remove the seeds: Submerge the segments in a bowl of water and use your fingers to loosen the seeds from the membranes. The seeds will sink, and the white pith will float, making it easy to separate them. Skim off the floating pith and drain the seeds
Alternatively, you can place each segment seed-side down in your palm and tap the back firmly with a wooden spoon to dislodge the seeds quickly and cleanly
. This method minimizes juice splatter and waste, making it the cleanest and easiest way to cut and seed a pomegranate
. Additional tips:
- Use a small paring knife for better control
- Select a ripe pomegranate that feels heavy and has vibrant skin
- Store fresh seeds in an airtight container in the fridge for up to 5 days or freeze them for longer storage
This approach is widely recommended for its efficiency and cleanliness in preparing pomegranates
