My Grandmother had a giant pomegranate tree in her backyard when I was a kid. This was never a fruit I thought to be odd or exotic. In fact, I didn’t learn the english name pomegranate until I was a teenager. I had only known them as “granadas,” the Spanish name for the ruby red jeweled fruit, for many years. I used to watch my Grandmother peel the fruit so easily with no hassle or mess. Heaven knows never to wear white when eating a pomegranate because those pretty arils stain. One day I was trying to peel one myself and made such a mess, got pomegranate juice everywhere and the results were not friendly, then I remembered the way my Grandma had done it long ago. I’m here to show you her method.
Pomegranate 1 of 9
Start with fresh pomegranates.
Big Bowl 2 of 9
In a big bowl filled halfway with cold water, drop in the pomegranate.
Cut in half 3 of 9
With a sharp knife, split the pomegranate down the middle until you have two halves.
Two Parts 4 of 9
Break pomegranate into two parts. With both hands loosen up the seeds by pulling on the outer edges of the pomegranate.
Break It Up 5 of 9
Take one half of the pomegranate and break it into another half. Leave the other half floating there while you work on the first two pieces.
With Your Finger Tips 6 of 9
With your finger tips gently start to deseed the pomegranate by pulling the seeds away from the skin. Doing it under water makes the process easier.
Pomegranate Arils 7 of 9
The weight of the seeds (arils) will pull them to the bottom of the bowl. Discard any big pieces of peeling. The skin surrounding the seeds will float to the top of the water, making it easy to discard.
Scoop It Out 8 of 9
With a slotted spoon scoop out any skin floating in the water.
Strainer 9 of 9
Pour seeds through a strainer and discard water. Pomegranate seeds are now ready to eat. Enjoy!
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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