• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
BS in the Kitchen
  • Home
  • About the ‘BS’
  • Recipes

How to Cut Open a Pomegranate

November 16, 2010 by bsinthekitchen

It’s pomegranate season! Hooray! Pomegranates are one of my favourite fruits – packed with anti-oxidants, tastes amazing and is generally just a good-lookin’ fruit. Now the thing with pomegranates, they are a bit tricky to open up, so here’s a quick how-to on how to get the seeds out of the pomegranates:

  1. Cut the top portion off of the pomegranate until some seeds are exposed
  2. Score the pomegranate into six different sections
  3. Break into pieces and remove the husk/peel and start picking out the seeds.
  4. Place seeds into a cold bowl of water – the husk/white shell stuff will float to the stop and the seeds will sink to the bottom.
  5. Skim the top of the water and remove the “junk” – the seeds may need to be gently stirred to lift off more “junk”
  6. Drain the water and enjoy! I occasionally will put the pomegranate seeds into a container, put them in the fridge & take them to work for a refreshing snack!

Carlene

Share this:

  • Pinterest
  • Facebook
  • Twitter
  • Reddit
  • Tumblr
  • Pocket
  • Print
  • Email

Related

Filed Under: Healthy Tagged With: cut, how, peel, pomegranate, shell, to

Previous Post: « Autumn Turkey Chilli
Next Post: Beetroot Risotto »

Primary Sidebar

Search

Recent Posts

  • Garlic & Thyme Prime Rib
  • Slow Cooker Chili
  • Pan Roasted Pork Chop on Potato, Kale, & Broccoli with Pan Gravy
  • Caramelized Onion, Bacon, & Pumpkin Dip
  • Spooky Apple Cider Punch
  • Mississippi Blood Pie – Halloween Chocolate Mud Pie
  • Curry Pumpkin Soup
  • Rustic Italian Pizza
  • Beet, Arugula, & Macedonian Feta Pizza with Honey Balsamic
  • Pumpkin Spice Dessert Pizza

Copyright © 2022 BS in the Kitchen on the Foodie Pro Theme

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.