Trying to dig the arils out of a pomegranate can be a messy and time-consuming job. Fortunately, there are a few methods that can help to speed up the process and reduce the amount of dripping juices. With the following methods, there will be no buyer’s remorse, and the arils will taste that much sweeter.
The first method to deseed a pomegranate is to knock the arils out with a wooden spoon. Though this is also a rather messy procedure, it is the fastest and easiest way to remove them. To begin, use a sharp knife to cut the outside of the pomegranate, but do not go too deep, to keep from slicing into any of the seeds. Next, pull the two halves apart gently, and put one aside for now. Hold the other half with the seeds facing the palm of the hand, with the fingers slightly spread to allow the seeds to fall through. Holding it over a large bowl, hit the outside of the fruit with a wooden spoon to knock out the seeds. Finally, pick out the white bits that have fallen in the bowl.
Though this is also a fast way to deseed the pomegranate, the draining part afterward can take a fair bit of time. To begin, cut the pomegranate the same way as in the spoon method, just around the outside, and carefully split it into two halves. Put both pieces into a large bowl of cold water. Remove the arils from the pomegranate halves, and let them sink to the bottom, while the white bits float to the top. Drain them thoroughly, and enjoy.
This is the slowest method, and it’s a bit messy, but the finished product will be free of any white bits, and the bad seeds can be left in the fruit instead of mixing in with the good ones. First, use a sharp knife to cut through the peel at the bottom in a circle and remove the cap. Next, slice from bottom to top though the peel repeatedly to make wedges, but do not go too deep. Pull the fruit carefully apart into the wedges created, and pluck out the seeds.
Though pomegranate arils taste delicious on their own, there are many ways to enjoy them at any meal.
One tasty way to use pomegranates is to make a pomegranate Bruschetta, with some goat cheese topped with minced red onion, parsley, and a few pomegranate seeds, spread on slices of a toasted baguette.
A pomegranate dip can be made with roasted red peppers, walnuts, olive oil, and pomegranate seeds. Simply whirl them together in a food processor with a bit of salt and pepper, and then serve to guests topped with a few seeds for garnish.
Whether making a simple green salad or an extravagant shrimp and avocado salad, a few pomegranate seeds added in can give it a whole new taste, and give it a pretty and colorful look.
A delicious pomegranate sauce can dress up any roast beef or duck, and even lamb or chicken can be complemented with these tangy seeds and juices.
Don’t forget about dessert. A few seeds on ice cream, sorbet or frozen yogurt can be a tangy addition, or use the juice and seeds in Jell-O, puddings, or even cakes for a tasty new treat.
With 3 easy ways to deseed these troublesome fruits, there will be no excuse not to enjoy them. And even the most uncreative cook will be able to serve a fantastic meal using any combination of the serving ideas above. With these simple tips, the pomegranate may just climb to the top of the fruit category.
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