The gorgeous jewel tones of juicy tart-sweet pomegranate seeds (or arils) dress up any dish–check out Arctic Char with Tahini Sauce, Nuts, and Herbs for a perfect example. But seeding them can be messy and time-consuming. Below are two of our favorite ways to avoid the mess and save time.
The clean method
Removing seeds underwater keeps you and your countertops clean.
|Cut off the crown end of the pomegranate to expose the seeds. Using a paring knife, score the skin lengthwise in 4 or 5 places where the membranes meet the skin.||Break the pomegranate into segments and drop them into a medium bowl filled with water. While holding each segment under the water, gently pry the seeds from the pith. The seeds will sink to the bottom and the pith will float to the top. With a slotted spoon, scoop out the pith, and then drain the seeds.|
The speed method
Whacking pomegranate halves with a spoon will not be as tidy, but it will remove the seeds more quickly.
|Score the pomegranate around the equator and pry the halves apart.||Hold one half cut side down in your hand with your fingers slightly spread apart over a bowl. Whack the skin side all over with a wooden spoon until all the seeds have come out (most of the pith will stay in the pomegranate). Repeat with the other half.|
Photos by Scott Phillips