This is the only step-by-step tutorial you'll ever need on how to cut a pomegranate without staining and bruising the arils. My easy method will help you cut and deseed a pomegranate in no time.
Growing up in Iran, autumn would mean lots and lots of pomegranates at home. Bowls filled with vibrant ruby pomegranate arils were a common midday snack for at least a few months of the year. I've cut through thousands of pomegranates in my lifetime and decided that now is the time to share my no-fuss and no-mess method with you as well!
Table Of Contents:
How To Pick a Pomegranate
- Skin: A good pomegranate has a bright and smooth skin that feels firm. Make sure there are no soft spots on the pomegranate.
- Color: While the color and hue of pomegranates vary depending on the variety, try to avoid pomegranates with mostly green or pale color since they are probably underripe.
- Weight: A ripe pomegranate should feel heavy for its size, which means it's juicy and flavorful.
How To Cut a Pomegranate
- Slice the top: Cut about ¼ inch from the top of the pomegranate to remove the crown and reveal the arils. You'll see a round white section in the middle of the pomegranate; remove it using a small sharp knife.
- Cut through: You'll see that the pomegranate is divided by white pulps and subtle ridges on the outside. Using your knife, gently cut through the ridges, being careful to cut just the skin and not into the fruit, all the way from top to the bottom. You should have 5 or 6 cuts.
- Open the pomegranate: Use your fingers to gently open the pomegranate and open up the sections. You'll have 5-6 sections.
- Deseed the pomegranate: Place a large bowl below your hands and remove the pomegranate arils from the skin into the bowl using your fingers. Remove any membranes that might have stuck to the arils.
How To Eat a Pomegranate
You can use pomegranate in many different ways including making pomegranate juice and pomegranate molasses. Some of our favorite recipes using pomegranate are Persian pomegranate chicken, pomegranate parfait, fesenjan (Persian pomegranate and walnut stew) and pomegranate walnut cheese balls.
Store whole pomegranates in the fridge for up to 1 month. As for pomegranate arils, store them in an airtight container and refrigerate for up to 5 days.
Can I freeze pomegranate arils? Yes, you can freeze pomegranate arils in a freezer safe bag for up to 3 months.
Frequently Asked Questions
No, you don't need a wooden spoon, and there's no need to tap the pomegranate for the seeds to fall.
No, it's best to deseed the pomegranate over an empty bowl. Water could cause the seeds to spoil faster.
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How To Cut a Pomegranate
- 1 pomegranate
- Cut ¼ inch from the top of the pomegranate to remove the crown and expose the arils. Remove the white middle part using a small sharp knife.
- You'll see that the pomegranate is divided by white pulps inside and subtle ridges on the outside. Using your knife, gently cut through the ridges, being careful to cut just the skin and not into the fruit, all the way from top to the bottom. You should have 5 or 6 cuts.
- Gently open the pomegranate using your fingers and open up the sections, you'll have 5-6 sections.
- Remove the pomegranate arils from the skin into a bowl using your fingers. Pick out any membranes that might have stuck to the arils.
- Store the pomegranate arils in an airtight container and refrigerate for up to 5 days.
- You can store whole pomegranates in the fridge for up to 1 month.