Love the flavor of pomegranate but not the cost of pomegranate flavored goods at the grocer? Buy it whole and you will never again wonder just how much pomegranate is in your juice!
Here’s how to get the arils out:
- Trim the bottom of the fruit just enough so that it will lay flat on your cutting board.
- Trim around the blossom (top) of the pomegranate about an inch in diameter, pull it off.
- Score the skin of the pomegranate from the top down, making about 6 or 7 cuts just deep enough to penetrate.
- Put your thumb on the top of a section you’ve scored and pull down gently until a section of the fruit comes loose in your hand.
- Pull arils out into a bowl, separating the fruity seeds from the membrane. If you like, fill the bowl with water so the seeds sink and any remaining loose membrane will float to the top.
- Continue section by section until all of the arils are out, discard any peel or membrane.
- Store in an airtight container for 3 to 4 days, or freeze by spreading anils out onto parchment lined baking sheet. When frozen, transfer to airtight container.
I love the way the fruit grows, tucked in the peel and membrane to protect the arils. The pattern left on the inside of the peel reminds me of a beehive, maybe Mother Nature’s way of telling us it is sweet and safe to eat!
Use pomegranate to add a bright acidic flavor and crunch to salads, soups and desserts. Try it atop your breakfast cereal, pancakes or waffles. Mix it in with fruit, yogurt or granola bowls.
To make juice, puree in the blender then strain the seeds out.