Pomegranate, the ‘Jewel of Autumn’, is a beautiful fall-to-winter fruit, delicious and full of antioxidants too. Pomegranates contain high levels of flavonoids and polyphenols, potent antioxidants offering protection against heart disease and cancer. A glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries.
Place the pomegranate on top of a cutting board. Cut 1” off the top and bottom. Use caution, the ruby red juice of the pomegranate will stain your clothing. You can protect your hands with rubber gloves.
The fruit should be in a cone shape after your cutting.
Score the skin at each section.
While holding the pomegranate underwater, pull the fruit apart. The pomegranate should divide where you made the cuts in the skin. Holding the fruit underwater will minimize the amount of juice that may squirt onto you. Gently push out the seeds with your fingers.
Loosen the seeds (arils ) in the water :: The pomegranate seeds will sink to the bottom and any membrane or pith will float to the top of the water. Skim off the pith with a spoon or your fingers.
After skimming off the pith, drain the water from the bowl or pour into a sieve. Rinse the pomegranate seeds briefly under cold water. The seeds are now ready for use.
For eating or juicing, select pomegranate by weight, no color.
The outside of a ripe pomegranate can vary from light pink to a deep ruby red. The color depends on the potash availability in the soil. A darker or deep red will have a sweeter flavor than the lighter colors which are more tart. Should avoid fruit with cracks and splits in the skin.
