Aren't pomegranates beautiful? The pretty red skin holds hundreds of little ruby red jewels of juicy goodness that are perfect for salads, yogourt add-ins and smoothies. They also hold lots of vitamins C, K and B5 as well as iron and fibre. The problem with this delicious fruit is, of course, releasing the seeds without turning your kitchen and your clothes red!
Although there are a few ways to get the seeds out, the one I use involves a bowl, some water, and a little elbow grease.
First, I fill a large bowl with water and place it in the bottom of the sink. Then I place a few paper towels on a cutting board. I cut off the pomegranate in half. The paper towels will soak up any drops of juice that may escape. Note: Some people just take off an inch or so of the bottom of the fruit and then score it and proceed. This will produce even less of a mess but I am not that patient!
Then place the pomegranate in the bowl of water and gently break apart the fruit.
The seeds will sink to the bottom while the white membranes float to the top. Most importantly, your hands will not turn red! Scoop out the membranes and outer skin. Gently run your fingers through the seeds and remove any membrane pieces that are still attached to the seeds. Drain the water, place the seeds in a container and refrigerate until needed.
Pomegranate season in North America ends in January so get them while you can!