Juicy, sweet-tart fresh pomegranates are a seasonal treat. The idea of removing the arils can seem intimidating, but it’s simple and well worth the effort. With a little practice you’ll quickly be seeding pomegranates and adding the jewel-like arils to salads, cocktails, entrees, grazing boards, and more. They’re great in salads like Brussels Sprouts with Apple and Pomegranate Seed Slaw or a green salad with pears, Parmesan, and puff pastry croutons.
Tips for Preventing Pomegranate Stains
Before you start, wear an apron or an old shirt to protect your clothes. Use a plastic cutting board rather than wood to avoid staining your work surface. If you want to avoid temporarily staining your hands, wear food-safe plastic or rubber gloves.
How to Seed Pomegranates
- Open the pomegranate: Trim a thin slice off the bottom so the fruit stands flat. Cut around the crown (the blossom end) at a slight angle and lift the top off, leaving a shallow depression.
- Score the skin: From top to bottom, cut just through the red outer skin along one of the vertical ridges, taking care not to slice into the seeds. Repeat five more times around the fruit so you have six evenly spaced cuts.
- Pry it open: Insert your fingers into the top depression and gently pull the sections apart. The pomegranate should open into six segments.
- Remove the seeds: Fill a large bowl most of the way with cold water. Working over the bowl, gently separate the arils from the membrane. You can also submerge each section and loosen the arils underwater; this keeps juice splash to a minimum.
- Strain the arils: In the bowl the arils will sink while the white membranes float. Skim off the membranes, then drain the arils in a colander or strainer.
- Pick out any small pieces of white membrane, then enjoy the arils plain or use them as a vibrant garnish.
FAQs
Arils are the juicy, red sacs that surround the pomegranate seed. People often call them pomegranate seeds, though the seed is the small hard center inside each aril.
Some varieties naturally have pale or pink arils and can still be sweet and tasty. However, pale, flavorless, or bitter seeds can indicate the fruit is underripe. They are safe to eat but may lack sweetness and juiciness.
Storing Pomegranate Seeds
Store arils in an airtight container in the refrigerator for up to five days. Discard them if they turn brown, mushy, or slimy. You can freeze arils for up to three months. Fresh pomegranate juice should be consumed within about one week.
More Pomegranate Recipes
Thanksgiving Salad
Arugula, Orange, and Pomegranate Salad
Frozen Pomegranate and Citrus Cocktail
How to Seed Pomegranates (Summary)
By: Katie Workman
Prep time: 5 minutes • Cook time: 15 minutes • Total time: 20 minutes • Yield: about 2 cups
Ingredients
- 1 fresh pomegranate
Equipment
- Knife
Instructions
- Trim a thin slice off the bottom to make the fruit stable. Cut around the crown at a slight angle and remove the top, leaving a small dip.
- Score the skin from top to bottom along a ridge, cutting only through the outer skin. Repeat around the fruit to make six sections.
- Use your fingers to pry the sections apart so the pomegranate opens into six pieces.
- Fill a large bowl with cold water. Separate the arils from the membranes over the water, or submerge sections and work underwater.
- The arils will sink and the membranes will float—skim the membranes and drain the arils in a colander.
- Remove any remaining bits of membrane and serve or store.
Notes
- Refrigerate arils in an airtight container for up to 5 days. If they brown or become mushy, toss them.
- Freeze arils for up to 3 months.
- Fresh pomegranate juice is best consumed within one week.