All right, so it’s not so much how you eat the pomegranate, it’s more about how you remove the seeds in order to eat them. There are various methods, the most popular of which is to slice the pomegranate in half, then hit the bottom of it until all the seeds are shook free. The reason this isn’t the ‘right’ way is because you tend to end up losing seeds all over the place. But do not fret; we have the right way for you, plus pictures!
1. CHOOSE YOUR POMEGRANATE
Pomegranates should have thin, tough, unbroken skin. The heavier the pomegranate, the more juice it contains.
2. REMOVE THE CROWN
We’re not threatening the royal family here. Take a knife and cut off the crown of the pomegranate (the crown is the sticky-out bit).
3. SCORE THE SKIN
Score the skin of the pomegranate as if you’re going to cut it into quarters. Don’t cut through it completely, just enough to get through the skin.
4. GET WET
Immerse your scored pomegranate in a bowl of water. This will loosen the seeds.
While the pomegranate is under water, gently pull apart the quarters.
Run your fingers through each quarter and separate the seeds.
Scoop up the seeds, most of which should be floating on top of the water.
8. DRY AND STORE
Let the seeds dry out for five minutes. Store in a container and refrigerate for up to three days, or freeze for up to six months.
Skip that whole process and buy some Red Crown Pomegranate Juice. All the health benefits, none of the mess!