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How to Cut and De-Seed a Pomegranate
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Prep Time:
8 minutes
Total Time:
8 minutes
Effortlessly open and deseed a pomegranate with precision and ease! Master the art of pomegranate preparation without any mess or wasted seeds.
Ingredients:
  • 1 pomegranate
Instructions:
  • Score the bottom of the pomegranate: Use a sharp knife to cut off a 1/4-inch piece from the stem end of the pomegranate. Place the pomegranate cut side down on the cutting board, with the blossom end facing up like a crown, to keep it steady.
  • Using a paring knife, gently cut a circular shape around the top of the pomegranate to remove the crown.
  • Score the outside of the pomegranate with shallow, vertical cuts: Follow the gentle ridges on the skin and use a knife to make approximately 6 cuts from top to bottom, ensuring they only penetrate the red part of the fruit. If ridges are not noticeable, make gentle cuts from top to bottom around the pomegranate without cutting into the seeds.
  • To open the pomegranate, gently use your fingers to pry it open, exposing the seeds (arils). Create 6 cuts to open 6 sections, working near a bowl to catch any loose seeds.
  • Separate the seeds from the peel and membranes: Using your fingers, separate the seeds from the peel and membranes over a bowl. Consider filling the bowl with water to help; the seeds will sink while the membranes will float, making it easier to separate them. To avoid staining, you can also remove the seeds underwater. Once done, skim off the membranes from the top of the water and strain the seeds.
  • Serve: Transfer the seeds to a bowl and indulge. Be mindful of your surroundings to avoid any spills on light carpets, which can cause staining if stepped on. Enjoy right away or refrigerate in an airtight container for 3 to 4 days.

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