How to Cut a Pomegranate

Name: How to Cut a Pomegranate
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 pomegranate

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Prep Time
10 mins
Total Time
10 mins
Calories
2341 kcal
Course
Condiments
Cuisine
Mediterranean

How to Cut a Pomegranate

Frida Fisher

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You don’t need specialty kitchen equipment or advanced skills to cut pomegranate. Here’s the easiest–and cleanest–way to seed pomegranate in minutes.

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Ingredients

1 pomegranate (to yield about 1 1/2 cups seeds)

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Instructions

Get ready. Fill a large mixing bowl with cold water. Work over this mixing bowl to keep your kitchen clean.
Slice off the top. Use a small, sharp knife to draw a circle along the top of the pomegranate, piercing just through its skin. Peel off the top with your hands and discard.
Section the pomegranate. Look at the top of the pomegranate–you should see the white pith making a star-like shape at the top. These are the different sections. Run your knife from top to bottom of each section, piercing just the skin of the pomegranate.
Add the sections to the water. Flip the pomegranate upside down over the bowl of water. Push on the bottom of the pomegranate with your thumb to open it, then pop out each section into individual pieces.
Remove the seeds. Carefully peel back any thin white pith covering the seeds. Then, with the pomegranate submerged in water, very gently run your thumb along the peel to remove the seeds. If you notice any stubborn pith or peel sticking to the seeds, remove it.
Skim off the pith. Most of the seeds will sink to the bottom of the water, with the white pith floating at the top. Skim off and discard the pith, then drain.

Notes

Do not remove the seeds. Cut the pomegranate into sections, then slice across if necessary to make pieces that fit into your hand juicer. Add piece-by-piece to the juicer with the cut side facing down. Squeeze steadily into a large bowl–be careful, there may be splatter.
Set a fine mesh strainer over a large bowl. Remove the pomegranate’s seeds and transfer them to a large sealable plastic bag (do this in batches if you have a lot of seeds). Seal the bag, pushing out most of the air as you go. Use a rolling pin or heavy pan to whack the seeds, bursting them and releasing their juice. Pour through the strainer into the bowl, reserving the juice and discarding the small crunchy part of the seed.
Storage: Store pomegranate seeds or juice, sealed in your refrigerator, for up to 1 week. Freeze for up to 6 months. (People will tell you to spread them on a sheet tray first if you’re freezing them. You don’t need to do that, they won’t stick.)
to browse quality Mediterranean ingredients including
olive oils
,
honey
,
jams
, and
spices
.
If you’d like to juice the seeds but don’t have a fancy juicer, you have two options:
Use a hand juicer (messier): Do not remove the seeds. Cut the pomegranate into sections, then slice across if necessary to make pieces that fit into your hand juicer. Add piece-by-piece to the juicer with the cut side facing down. Squeeze steadily into a large bowl–be careful, there may be splatter.
Use a hand juicer (messier): Do not remove the seeds. Cut the pomegranate into sections, then slice across if necessary to make pieces that fit into your hand juicer. Add piece-by-piece to the juicer with the cut side facing down. Squeeze steadily into a large bowl–be careful, there may be splatter.
Use a plastic bag. Set a fine mesh strainer over a large bowl. Remove the pomegranate’s seeds and transfer them to a large sealable plastic bag (do this in batches if you have a lot of seeds). Seal the bag, pushing out most of the air as you go. Use a rolling pin or heavy pan to whack the seeds, bursting them and releasing their juice. Pour through the strainer into the bowl, reserving the juice and discarding the small crunchy part of the seed.
Use a plastic bag. Set a fine mesh strainer over a large bowl. Remove the pomegranate’s seeds and transfer them to a large sealable plastic bag (do this in batches if you have a lot of seeds). Seal the bag, pushing out most of the air as you go. Use a rolling pin or heavy pan to whack the seeds, bursting them and releasing their juice. Pour through the strainer into the bowl, reserving the juice and discarding the small crunchy part of the seed.
Storage: Store pomegranate seeds or juice, sealed in your refrigerator, for up to 1 week. Freeze for up to 6 months. (People will tell you to spread them on a sheet tray first if you’re freezing them. You don’t need to do that, they won’t stick.)
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition Information

Show Details

Calories 234.1kcal (12%) Carbohydrates 52.7g (18%) Protein 4.7g (9%) Fat 3.3g (5%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.3g Sodium 8.5mg (0%) Potassium 665.5mg (19%) Fiber 11.3g (45%) Sugar 38.6g (77%) Vitamin C 28.8mg (32%) Calcium 28.2mg (3%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 2341 kcal

% Daily Value*

Calories	234.1kcal	12%
Carbohydrates	52.7g	18%
Protein	4.7g	9%
Fat	3.3g	5%
Saturated Fat	0.3g	2%
Polyunsaturated Fat	0.2g	1%
Monounsaturated Fat	0.3g	2%
Sodium	8.5mg	0%
Potassium	665.5mg	14%
Fiber	11.3g	45%
Sugar	38.6g	77%
Vitamin C	28.8mg	32%
Calcium	28.2mg	3%
Iron	0.8mg	4%