Pomegranates are gorgeous autumn/winter fruits full of glistening ruby-red seeds called arils, which are like little capsules of juice that burst in your mouth. The taste is similar to citrus – a little tart, a little sweet – and they’re full of vitamin C and antioxidants. If you’ve never de-seeded one, it can be a little intimidating but it’s easy to do once you get the hang of it. Plus, it’s half the cost of buying the arils ready-to-eat.
When you see pomegranates in the store, they’re ripe and ready to eat. Select pomegranates that feel heavy for their size (the heavier the fruit, the juicier it will be) with firm blemish-free skin. And, before working with pomegranates, be sure to put on an apron and use a stain-proof work surface because the juice stains.
Begin by cutting an “X” about one-inch deep in the top of the pomegranate. Hold the pomegranate facing down over a bowl of cold water and break it apart into quarters.
Under the water, bend each quarter back and use your fingers to nudge the arils out of the membrane.
Don’t worry if some of the membrane ends up in the water.
It will all float to the top; just skim or pour it off.
Finally, drain the arils in a colander. That’s all there is to it! The seeds will keep well in the refrigerator for several days.