Pomegranates are here! Pomegranates are here!

I'd like to share with you a great little article I found on-line at about.com - submitted by Saad Fayed - it is the best I have found with regard to showing one how to deseed a pomegranate.

Too many people have given up on enjoying pomegranates because they don't know how to eat them. Here is a cut and paste of Saad Fayed's article:

How to De-Seed a Pomegranate:
Eating a pomegranate can be a messy task. The juice can stain your clothes and even your countertops!

The seeds of the pomegranate fruit are sweet, juicy and bursting with flavor. Sprinkled in salads, in fruit salads, over ice cream and sorbet, the seeds add an interesting addition to any dish. The seeds are tasty eaten by themselves!

Before you go biting into this delicious fruit, read this step by step, picture tutorial on how to de-seed a pomegranate. It will leave you stain free and with lots of seeds to eat!

Cut the crown end of the pomegranate and discard.

The crown can be recognized by small crown-like top.

Score the rind of the pomegranate in several places,

but be sure not to cut all the way through.

Soak the pomegranate in cold water,

upside down for 5-10 minutes

Break apart the rind of the pomegranate and remove seeds from membrane.

The seeds will sink to the bottom of the bowl.

With a sieve, remove rind and membranes from bowl.

Drain seeds with a colander.

Pat dry with cloth or paper towel.

More tips and advice provided by info from Peggy Trowbridge Filippone

Pomegranate Cooking Tips - Since pomegranate juice has an acidic, citrusy flavor, try substituting it in citrus marinades, either whole or in part, for a flavor change. Avoid using aluminum and carbon steel knives or cooking vessels with pomegranates as they can turn the juice bitter.

Concentrated, unsweetened pomegranate juice or paste is made from the reduced juice of sour pomegranate seeds. It is known in some ethnic markets as pomegranate molasses. It lends a tart flavor to dishes.

Pomegranate Equivalents and Measures -
One medium pomegranate should yield 1/2 to 3/4 cup of whole seed pips or 1/2 cup juice.

Fruits should be plump and round, heavy for their size, with a rich, fresh color and should be free of cuts and blemishes. Larger fruits promise more juice.

Pomegranates are not a fruit that will ripen once picked, so once harvested, they will not continue to develop sugar. [They are good to go as soon as you get them home].

Pomegranate Storage

Whole fruits can be stored for a month in a cool, dry area or refrigerated up to two months. The seed pips can be frozen in an airtight bag up to one year. Fresh juice should be refrigerated and used within two to three days.


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My main piece of advice is to be aware that the juice of the pomegranate stains very easily. Wear plastic or rubber gloves when handling the fruit - also cover your countertop and be sure to wear an apron to protect your clothing. The juice will also stain plastic containers, so use glass or disposable plastic bags or containers.

Now that you know how to get the pomegranate seeds out without the mess, have fun trying them in some of your everyday recipes! These seeds are very unique in their flavor and texture, so they can turn an everyday dish into something fun and exotic. One of my favorite uses is to serve a hot pumpkin soup topped with a dollop of crème fraiche, some crumpled crispy-pancetta and a small handful of pomegranate seeds! Very easy - Very elegant - VERY tasty!