Nature has a great way of keeping some of it’s most delicious fruit to itself-layering it within seemingly unorganized layers and folds of papery pulp. If that doesn’t get you, maybe the blaring red stains of the juice will!
This is a fool-proof method for getting those pomegranate seeds out easily. Just in time for the holidays!
Step 1: Cut off both ends of the fruit, just to the seeds
Step 2: Score 4 or 5 lines just through the outer peel of the fruit from one cut end to the other
Step 3: Hold the fruit under the water in a bowl in the sink and break into sections along the score lines
Step 4: Use your fingers to rub the seeds off of the pulp under the water on one section at a time. THE SEEDS SINK AND THE PULP FLOATS, so as you rub the seeds, just let them settle in the bottom of the bowl
Step 4: Use one hand to skim most of the pulp from off of the water top into the sink then carefully pour off the water using a hand to keep the seeds in the bowl (if you have a colander with holes smaller than the seeds that will be perfect, too)
Step 5: Pick through and remove any leftover pulp, then begin enjoying the fruit of your labors
Tonight we enjoyed ours over farmer’s market spring greens and baby arugula with red onion dressing* along side grilled salmon. Mmmm.
Step 1: Cut off both ends of the fruit, just to the seeds
Step 2: Score 4 or 5 lines just through the outer peel of the fruit from one cut end to the other
Step 3: Hold the fruit under the water in a bowl in the sink and break into sections along the score lines
Step 4: Use your fingers to rub the seeds off of the pulp under the water on one section at a time. THE SEEDS SINK AND THE PULP FLOATS, so as you rub the seeds, just let them settle in the bottom of the bowl
Step 4: Use one hand to skim most of the pulp from off of the water top into the sink then carefully pour off the water using a hand to keep the seeds in the bowl (if you have a colander with holes smaller than the seeds that will be perfect, too)
Step 5: Pick through and remove any leftover pulp, then begin enjoying the fruit of your labors
Tonight we enjoyed ours over farmer’s market spring greens and baby arugula with red onion dressing* along side grilled salmon. Mmmm. *For Red Onion Dressing combine the following in a blender or food processor:
1 cup EVOO
1/2 cup balsamic vinegar
1 small red onion chopped into secions
1 Tablespoon sugar
1 Tablespoon stone ground dijon mustard
Ground sea salt and black pepper to taste
