When I was growing up in San Diego, one of the neighbors had a pomegranate tree and some of the branches grew right up to the brick wall by the side walk. So several of us kids took to climbing the brick wall and stealing pomegranates from the tree. We’d then run up the street and eat the fruit together. Of course, being a forbidden fruit, literally, it tasted heavenly. As there were several of us, we made quick work of taking the fruit apart, but even with so many kids working on the fruit, we often didn’t finish it, because quite frankly, pomegranates can be a lot of work for very little reward.
Many years ago, I read about how to remove seeds from a pomegranate in Martha Stewart magazine. Needless to say, my mind was blown away. All these years wasted not eating pomegranates, because they were too much work! Since then, I’ve spoken with several people who did not know the secret to de-seeding pomegranates the quicker way (note “quicker” is the operative word here, it’s still not “quick”). So I thought I ‘d share this secret, just in case I can spare anyone the frustration of picking apart a pomegranate the old-fashioned way.First, you wash your pomegranate and cut it into quarters.Then you put the quarters into a large bowl of water and start breaking the pomegranate into hunks like the one in the above picture. As you break it apart, some seeds will just fall off, but you may still need to pull some seeds off.As you pull the pomegranate apart, the seeds will sink to the bottom and the pith will float to the top. Use a straining spoon or your fingers to pick the floating pith pieces out of the water. Then pour out the water through a strainer, where the seeds will remain, pith free.And voila! You have a bunch of pomegranates seeds. Do you cook with pomegranates? Do you have any good recipes that use pomegranates? Please share in the comments below, because we want to try all sorts of pomegranate recipes now.