Pomegranate seeds are the perfect topping to brighten any meal, and lucky for us, they’re just coming into season. De-seeding this well-encased fruit can get a little tricky, but once you learn how, you’ll want to toss these seeds onto everything. The antioxidant-rich scarlet seeds add an extra crunch to a delicious autumnal salad, a fresh fruit compote, and a rice pilaf. Or, blend the juice into a devilishly good champagne punch. No matter what the occasion, there’s always a reason to dress up your dish with this autumn fruit.
How to de-seed a pomegranate:
- Score the Skin: Lightly score the skin of the fruit into quarters from crown to stem. Do not cut past the skin.
- Soak in Water: Soak the pomegranate in a bowl of cold water.
- Remove Seeds: While the pomegranate is in water, remove seeds from the skin. The pomegranate pith (membrane) will float to the top while the seeds sink.
- Discard Pith: Discard the pomegranate pith and drain the seeds.
- Dry and Enjoy: Dry the pomegranate seeds and munch on this nutritious, delicious snack.
Photo: courtesy of Leah Rosenthal
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