Pomegranates are round, red fruits native to India and Iran. They are in season from September to January. When opened, pomegranates consist of bitter white flesh studded with small, ruby-red seeds called arils, that burst with juice when you pop them into your mouth. Pomegranate arils can be squeezed for juice, sprinkled on salads and cereal, or just eaten straight out of your hand. They are high in vitamin C and antioxidants, natural cancer-fighting compounds.
Step 1
Fill a large bowl with water. Leave the bowl in the sink.
Step 2
Cut across the pomegranate just beneath the crown and discard the crown.
Step 3
Score the outer skin of the pomegranate into four sections, just as if you were cutting an orange, but not as deeply.
Step 4
Hold the pomegranate under the surface of the water in the bowl and pull the scored sections apart.
Step 5
Bend the scored sections back to release the arils, which will sink. The white membranes will float.
Step 6
Strain the water through a colander to leave behind the edible seeds. Throw away the skin and membrane.
Things You'll Need
- Knife
- Bowl
- Cutting board
- Colander
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