How To Quickly Deseed A Pomegranate
Pomegranates are considered a superfruit, making the ruby red seeds an appealing addition to your favorite dishes. The entire seed is edible and resembles the crunch of a nut surrounded by a tart, but sweet, juice. You can gather pomegranates in the produce section of your grocery store in the fall months and transform your meals into show stopping displays of color.
The best determinants in choosing a ripe pomegranate full of those tangy, sweet seed pods, called arils, is by the shell and weight. Look for fruits that have a hard exterior free from bruising and cracks, and one that feels heavy for its size. Unlike many other fruits, the color of the shell is not a sign of ripeness but indicates the variety of pomegranate varying from light pink to a dark brick red. Wonderful pomegranates with a deep-red outer shell are the most common variety found in grocery stores.
Give the outer shell a good whack
Each pomegranate is loaded with more than 1,000 bright seeds to satisfy your crunchy and sweet cravings. Getting the seeds away from the bitter white pulp may be a bit messy, but it is absolutely worth it. All you need is a cutting board, knife, large bowl and a sturdy wooden spoon.
Start by cutting the pomegranate in half, then hold one half-cut side down in the palm of your hand over the bowl. With the wooden spoon, whack the shell side. Once this is done, those delicious seeds will start to fall into your bowl as they loosen from the pulp.
The seeds can be eaten right away or stored in airtight containers for up to five days in the fridge or three months in the freezer. Keep a container handy for a quick pop of color to top smoothies, salads, and soups. Take it a step further and incorporate pomegranate seeds for a unique flavor and pop of texture in roast chicken and pork recipes or blend into a sweet and savory barbecue sauce. And for a beautiful ruby red cocktail, add the seeds to make homemade grenadine or infuse whiskey for a twist on an Old Fashioned.