I had sent out an email on how to peel a pomegranate in 2010 on one of our homeschool trips, so I thought it would be a great time to make a post from the photos. In 2010 when I took the photos, we were in the Florida Keys during pomegranate season, and they had beautiful pomegranates in their grocery store in Marathon, Florida. What a great place to enjoy a pomegranate, sitting at a picnic table at the beach. These photos bring back great memories!
Pomegranates are only in season for a very short time, typically from October through early December. They are out now at the stores this year, and I found organic pomegranates on sale at Whole Foods last week, 2 for $4.00. Pomegranates are delicious and contain many wonderful nutrients and anti-oxidants. I typically don't find nice organic pomegranates at a reasonable price, so this was a special treat this year. When buying pomegranates, look for ones with a deep red, glossy smooth skin with no soft spots (an indication it has been bruised).
Below are photos of how we peel our pomegranates (this is Fred's method). I had no idea how to eat a pomegranate before I met Fred - you eat the whole fleshy red seed. It was his favorite fruit growing up. I'm sure there are many other methods but this method works extremely well for us and will hopefully tempt you to try one! See below for a complete description through photos of how to open a pomegranate.
Opening a Pomegranate
Using a metal edge, such as the end of a grapefruit spoon, remove the top of the pomegranate. Then begin to remove sections of the peel around the top opening.
Once you have taken off the peel in a circle around the top, dig a little deeper until you can see the red fruit seeds below.
Having exposed a small circle of seeds at the top, begin removing a thin layer of peel down each side to the bottom of the pomegranate. Peel down an indented area that will be along one of the white membranes so that it will split more easily.
Once you have completed a full circle around the pomegranate, grasp the two halves and gently pull apart until it separates into two sections.
There are membranes between sections. Further separate the half pieces at these membranes, and start to roll the pomegranate seeds away from the section into a bowl. The seeds should be red; pomegranates with deep red seeds have the best flavor. If any of the seeds are brown, discard those. Sometimes pomegranates are bruised which results in small areas of brown bruised seeds within.
Sometimes you can even peel back a large section of the outer peel. Eat as you go or enjoy once finished. We eat the entire seed, red juice and harder inner seed. I love to put pomegranates seeds on a bowl of my cereal mix for breakfast or to sprinkle them on a salad. This week I had my spinach salad with poppy seed dressing using fresh pears (instead of apples) and adding pomegranate seeds. Enjoy!
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