I love my local Mexican market. Last week, they had gorgeous persimmons and California Pomegranates 3 for a dollar. They are such a rare sight and usually so expensive, I couldn’t help myself – I had to get three.
Then they sat on the counter for a week, slowly drying out.
This weekend I took action and deseeded them. So far, they’ve found their way into salads and have been a great little snack to have around. Their flavor is amazing and their bright color greatly appreciated on a grey day!
Deseeding a pomegranate can be messy and frustrating, and a bit time-consuming. It doesn’t have to be, though.
Cut your pomegranates open. Look for brown spots. Cut these pieces off and discard them. The brown spots are a good reason to deseed your pomegranates as soon as possible after you buy them – you don’t want these delicious fruit to go to waste.
Quarter the pomegranates. They are easier to handle.
Fill a bowl with water and invert each quarter slice into it, pushing the rind in seed-side down. Immerse the pomegranate into the water to keep it from squirting red juice all over your shirt and the walls. The juice stains things a gorgeous color, but it stains nonetheless.
The seeds each have a little stem that attaches them to the rind/membrane. Gently break the seeds away so they don’t burst; just detach the stems from the white membrane – the stuff that kind of looks like a honeycomb. You could do this with your eyes closed. Notice that the seeds sink to the bottom of the water and the rind floats to the top?
Sort through the seeds; remove soft or brown seeds and scoop up any free-floating membrane pieces or other parts that you don’t want to eat.
Rinse and drain the pomegranate seeds until as much water as possible is removed. The drier they are, the better. Store them in an air-tight container in the refrigerator for up to 3 days (or freeze). You can use them on top of salads, eat them by the handful, crush them for their juice, and even make a syrup out of them by simply cooking the juice on low heat until it reduces and becomes sticky.