Getting the seeds out of a pomegranate is like breaking into a bank vault. You need to get in there quickly and grab the goods intact with minimal muss, fuss, and collateral damage. I've finally found a way to do exactly that in just seconds so we can get right down to the business of eating a pomegranate.
How to Remove Pomegranate Seeds
Over the years, I've tried three different ways to coax the juicy, ripe seeds out of a pomegranate:
Method #1: Slow and Messy
Cut pomegranate into pieces and rub the seeds out section by section. Takes about 10 minutes, but you break a lot of seeds, juice gets everywhere, and picking the membrane off the seeds is a pain.
Method #2: Slow and Not as Messy
Cut pomegranate into pieces and rub the seeds out section by section under water. Takes about the same amount of time as method #1, but the water minimizes the squirting juice factor. Seeds sink to the bottom of the bowl and the bits of membrane float to the top to be skimmed off.
Method #3: Quick and Clean
Cut pomegranate in half and whack the seeds out with a spoon. I can do a whole pomegranate in under a minute. No squirting juice, and seeds release from the membrane easily. Minimal clean-up.
I'm a big fan of Method #3. Here's how it works:
How to Cut a Pomegranate
- Slice the pomegranate in half along the equator.
- Make a shallow cut in the white flesh between each section.
- Gently pull apart the sections slightly.
How to Seed a Pomegranate
Now for the fun. Hold one half of the cut pomegranate cut-side down in the palm of your hand with your fingers slightly apart, over a moderately deep bowl. Grab a heavy cooking spoon and start whacking the back and sides of the pomegranate. The seeds will immediately loosen their death grip on the white membrane and start dropping through your fingers into the waiting bowl. No skimming, no draining. Just whole seeds ready to use.
How to Eat a Pomegranate
Now that you know how to remove pomegranate seeds quickly and easily, you can slash the time it takes to make gorgeous recipes like these: