A delicious step-by-step tutorial and video detailing two methods for how to open and de-seed a pomegranate.
Hey guys! I have a new How-To Tuesday tutorial for you today. And actually, this one includes a bonus — not just one, but two fool-proof methods for how to open and de-seed a pomegranate.
Because I don’t know about you, but I absolutely adore these little gems (that literally look like cute little gems, right?!). And during the short time of year that they’re in season, I always keep at least a few pomegranates stocked in my fridge so that I can sprinkle them on salads, mix them into one of my favorite salsas, brighten up some tacos, garnish some sangria or cocktails or ice cream, or — my favorite — just pop them as a snack like candy. So good!!
That said, though, pomegranates definitely make you work for it, and can be notoriously tricky (and messy) to open. So today, I thought I want to share with you my favorite two methods for safely opening a pomegranate and getting all of those delicious little gems (did you know they’re technically called “arils”) out of the shell and into your recipe…without splattering bright red pomegranate juice all over you in the process.
Do you know both methods?
Well, if you regularly eat pomegranates, you probably know that the trick to successfully de-seeding them is to do most (or all) of the process underwater. Because pomegranate juice loves to splatter and stain, so keeping the arils submerged most of the time is the best way to avoid having a red polka-dotted sweater. ;)
So fill a big mixing bowl with some water, grab a sharp knife and a cutting board, and give one of these two methods a try!
Learn these two easy (and safe!) methods for how to open and de-seed a pomegranate.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!