The Art Of Eating a Pomegranate - Printable Reference Guide

Click here to download the guide (Microsoft Word, 47 KB)

Choosing a Ripe Pomegranate:

1. The skin should be taut and primarily red in color.
   
   
2. The pomegranate should have no bruises or cracks.
   
   
3. Look for plump pomegranates that feel heavy with juice.
   
   
4. Pomegranates reach their peak in late Fall and early Winter.

Opening a Pomegranate:

1. Choose a red pomegranate with taut skin and no visible cracks or bruises. When you pick up the pomegranate it should feel heavy with juice.
   
   
2. Cut a circle around the top of the pomegranate roughly four or five inches in diameter. This is similar to cutting the top off of a jack-o-lantern.
   
   
3. Remove the top and discard. You should be able to see the red seeds beneath. If you are only seeing the white part you need to cut away a larger circle.
   
   
4. You will see five membranes appear in the shape of a star. Slice skin deep along each of these membranes.
   
   
5. After making the cuts, gently pry the pomegranate apart. It will begin to open up like a fan.
   
   
6. Break off each piece and gently turn inside out and scrape the seeds into a bowl.
   (Hint: Submerging the sections in a bowl of cold water may make it easier to remove the seeds)
   
   

Juicing a Pomegranate

1. Roll the pomegranate with your hands over a countertop of hard surface to loosen the juice.
   
   
2. Make a small hole in the skin and squeeze the fruit over a cup.
   
   
3. The juice may taste a bit tannic so can want to add a couple tablespoons of sugar.
   
   Six pomegranates yield about three cups of sugar.
   
   Pomegranate juice also compliments other fruit juices like apple or cherry.