Pomegranate Cutter Instructions

It may seem impossible to know How to Cut a Pomegranate without making a huge mess, but it's actually quite easy to do. The best method is to cut the peel open, brush the arils away from the white pith, and remove the membranes that float free from the fruit. The juicy pulp that surrounds the seeds is both sweet and sour, making them a versatile ingredient.

I've been putting off trying this sweet but sour Fall/Winter fruit with powerful antioxidants because of its intimidating reputation. It looked like an incredibly difficult task to cut. I felt completely overwhelmed.

After taking the plunge, I discovered the easy way to do it with this method.

The process of removing the arils under water is not only simple, but also helps to prevent a major mess.

Be careful if you're wearing white, as the delicious red juice surrounding the seeds can leave a stain.

Once the sweet and sour arils have been extracted, they can be used to add a juiciness to a Fall Harvest Salad. Butternut Squash and Goat Cheese, Roasted. eat them straight from the spoon

The rind of a pomegranate is extremely robust. For this reason, peeling is required prior to eating.

The crown-like structure atop a pomegranate is actually the calyx, or flower bud. The other end is called the "stem end."

When you cut into the fruit, you'll find a thin, white membrane, just like you would find in a lemon, lime, or orange. Within this pith, or membrane, are white seeds protected by a red husk. The "arils" are the edible portion of a pomegranate, and they are the tiny capsules filled with fluid.

Pomegranate Cutter Instructions

Cutting a pomegranate into manageable pieces is as easy as 1, 2, 3.

You'll need a pomegranate and a sharp knife (a paring or chef's knife works great) to accomplish this. in addition to a sizable bowl of water

Put the Top Down

Spread out some plastic or wood and set the pomegranate on it. Find the flower's tip and trim off the top half an inch. To remove the pomegranate, cut around it in a circle.

Pomegranate needs to be washed before being cut. Paring knife-cut the top off

Slice Along the Peaks

You should be able to feel 5 or 6 ridges along the pomegranate's sides. White pith lines from the removed section will also be visible. The reductions should be made here.

Create 1/8-inch deep cuts along the ridges. Avoid bursting the arils by not slicing the fruit all the way through.

Find the inner white lines and the outer ridges. Use a knife to make cuts along the ridge.

Split Up the Parts

Gently pry the pomegranate apart at the cuts while holding it in your palm to expose the arils. It needs to be divided into several parts.

Place the pieces in a large bowl of water, and then gently brush the seeds and white membranes apart using your hands. The white membranes should remain afloat while the seeds sink to the bottom.

Without the bowl of water, the arils are more likely to scatter, and the juices are more likely to leave a stain on your clothing.

(Don't smash a pomegranate with a wooden spoon—you'll get red juice everywhere, including on yourself and your kitchen counter. )

Pomegranate should be soaked in water. Remove the white membranes from the seeds.

Drain and Rinse

It's simple to separate the pomegranate seeds from the membranes because the membranes will float to the top of the bowl while the seeds will sink to the bottom.

Take a spoon and fish the white bits out of the liquid. Pick out any remaining white membranes and pulp from the drained pomegranate seeds.

Scoop away any extra white membrane. Seeds should be drained in a colander.

Steps for Preparing Pomegranate Juice

To extract juice from citrus arils, place them in a citrus juicer and press. Keep doing this until you have the amount of juice you want.

You can also use a wooden spoon to mash the pomegranate arils through a sieve or fine-mesh strainer.

When shopping for pomegranates, it's important to keep a few things in mind.

Check out the outline first. Choose a shape other than a perfect sphere, preferably one with flat, ridged sides.

Colors of light to dark red, with firm, smooth skin, are to be expected.

It should feel disproportionately heavy for its size when picked up. This means the arils are full and ripe.

Finally, a ruby red hue is worth considering. Browning ones are past their prime.

• To Store: Pomegranate arils (seeds) can be stored in the refrigerator for up to a week if stored in an airtight container. You can tell they've gone bad when they develop a slimy texture.
• Put the arils on a baking sheet covered in parchment paper, and put it in the freezer for 2 hours. Then, place in an airtight container and store in the freezer for up to a year.

• Not even spherical Instead of a perfect sphere, look for pomegranates that have ridges and flat sides.
• Cut very thinly Be careful not to sever the arils when making cuts along the ridges.
• Dunk ’em It's cleaner if the arils are separated from the pith underwater.
• Use vivid hues When working with pomegranates, avoid wearing white. They stain
• Preserve for Later Arils can be kept in the freezer for up to a year, making them a convenient ingredient to have on hand.

Now that your pomegranate is ripe, you can incorporate it into these mouthwatering recipes: