I sat alone at the end of my kitchen table staring down the pomegranates, eager to cut one open but afraid of the mess. As strange as it sounds, it had been so long since my last one, I actually had to think about how exactly I should go about eating it. Which way would I cut it? Did I eat the white seed inside the plump red ones? How could I make the process as clean as possible?
Of course, my fear of stains or debate of proper eating methods was no contest for the sporadic mouthwatering that resulted from simply looking at the bright red pomegranates sitting nearby. Finally, as carefully as possible to avoid a mess, I took my chef’s knife to its tough rind and split it open vertically, exposing the abundance of tangy arils within. Its deep red juice flowed out onto the cutting board like blood spilling from a flesh incision, staining my knife to look like evidence from a murder scene. I proceeded to cut the halves in half again, further exposing the seeds.
Proud of my successfully opened pomegranate (and stain-free clothes), I happily picked out each scarlet aril from the fleshy pith and popped them, one by one, into my mouth. With each bite, came a tiny, sharp burst of sweet flavor comparable to candy. I ate the arils whole, not bothering to spit out the white seeds inside. As I quietly munched away, my father walked in.
Without hesitation, he announced, “You’re not supposed to eat the whole seed! You have to spit the white thing out!” I looked over at him questionably and tried to shrug it off. What followed was an impromptu demonstration that was as entertaining as it was disturbing. He brought a quarter of the fruit over to the sink, and explained: “Now this is how you eat a pomegranate!” Shoving all but the rind into his face, he ripped into the pith and took a massive bite, juice flying everywhere. My father looked at me as he chewed for a few seconds then turned back to the sink, where he went on to spew out all of the non-aril he had just put into his mouth like a sprinkler on the fritz.
My eyes widened, and my jaw dropped with disgust. “Gross,” I remarked, looking back down at my pomegranate and continuing to pick at each plump red aril. He definitely had me questioning whether or not I was consuming this complex fruit the right way, but I was pretty sure that it wasn’t his way either.
I’ve come to realize that it’s not uncommon to be confused about how to eat a pomegranate. There are quite a few demonstration videos on YouTube that explain the “proper” way of cutting a pomegranate open. They vary, but many are similar in their approach.
One of the videos that I felt was the most helpful and informative, while also displaying a very clean method of pomegranate cutting was the following video by Ray the “Produce Picker,” a sixteen-year veteran of the retail grocery business and developer of ProducePicker.com :
Ray suggests first cutting off the top and bottom of the pomegranate and then scoring four sides from top to bottom, but only up to the pith, not all the way. To avoid dreaded juice stains, fill a bowl with water and pull the pomegranate apart as it is submerged. As you can see in the video, this also allows for easy pith separation since the seeds will sink to the bottom while the pith will remain buoyant, permitting you to easily dispose of it by hand or strainer. Finally, drain the water from the seeds though a colander and enjoy!
Pomegranate seeds can often be found sprinkled over salads and in desserts. You’ll find that many winter menus will feature items that highlight the fruit, especially for various glazes and sauces, since this is when pomegranates are most highly available. Still, most like to enjoy them in all their simple glory, right out of hand. As for eating the white seeds? Yes, you can eat them. According to pomegranateinformation.com , it’s safe and healthy to consume the entire aril—white seed and all—which provides the “most fiber and antioxidants.” It’s really just a matter of preference.
Clearly, pomegranates can be a puzzle full of hassle and aggravation (not to mention stains) if you don’t know how to open or eat them. Are they worth it? Ray of ProducePicker.com says, “To me they are worth the mess because they aren’t around all year, and you get so many seeds out of one pomegranate that the work is worth it.” Once you’ve gotten a taste of the tasty little seeds you may find the effort to be worthwhile as well. And using the cleanest and most logical approach to cutting the fruit will reduce your risk of splatter, undoubtedly making your pomegranate experience more enjoyable.
You will be able to find pomegranates in the store during the fall and winter months. When choosing one, look for the largest and heaviest among the selection. The freshest, juiciest pomegranates will have leathery-feeling (not dry) skin, be deep red in color, and appear free of blemishes and spots. They should also have a little bit of “give” when you feel them, but they shouldn’t be mushy. Here is a helpful article from eHow.com about pomegranate selection: http://www.ehow.com/how_4448979_select-pomegranates.html.
Even though pomegranate aren’t currently in season, that doesn’t mean you can’t enjoy their delicious flavor. There are plenty of great recipes out there for sorbets and drinks that utilize pomegranate juice, like POM Wonderful , which can easily be found in grocery stores year round.
Celebrate your new-found understanding of pomegranates with this recipe for Pom Fizz! It’s perfect for the summer! Courtesy of www.pomwonderful.com:
Yields 1 drink
Ingredients:
- 1 ½ oz Pomegranate juice
- 1 ½ oz Alize Red Passion
- 4 oz 7UP
- Melon wedge for garnish (optional
- Directions: Put all of the ingredients into a highball glass filled with crushed ice and stir
Marisa Musto is a graduate of the Culinary Institute of America and has worked in kitchens and the food industry for several years. She is currently a student studying communications.
Originally posted on the VM Blog .