Raise your hand if you’ve never bought a pomegranate at the store. It’s ok. Don’t be shy; you aren’t alone. For a long time, I never bought pomegranates either, no matter how much I love pomegranate juice and pomegranate arils (shhh that’s the name of the seeds). Once I started buying pomegranates, I had to figure out how to cut a pomegranate. It isn’t completely straightforward.
The seeds inside are what you want to eat, but those little suckers aren’t so easy to get out without making a huge mess. Those of you who have bought pomegranates before, did you end up with that lovely purple juice – that staining, lovely purple juice – all over your kitchen? And yourself? That’s when I set out to find a quick and easy way to cut a pomegranate that wouldn’t end up making a mess.
Guess what! I found it! And I’m sharing the secret of how to cut a pomegranate (properly) with you. It’s easier to show you than tell you, so take a peek.
Pomegranates? They’re super cheap at the grocery store right now. Juice? Ugh, don’t get me started. There is so much I can do with the arils now that I know how to cut a pomegranate.
There are the obvious solutions like putting them on a salad. Like most fruits, you can make it into a sauce or jam – it would be a great addition to your family’s cranberry sauce. You can also use it to bake into a crisp or pie with complementary fruits – apply pomegranate or cherry pomegranate are amazing. And of course there are a ton of sauces you can make with it.
Around here, we serve them two main ways. The arils get eaten within moments of being placed in a bowl and set on the counter. It’s amazing how fast the wee ones (ok, and me, too) can demolish a bowl of pomegranate seeds. I will also make juice with the pomegranate seeds. I simply put them in my blender, give it a whirl, then strain the juice through a cheesecloth to catch any bits of the seeds. Fresh pomegranate juice? It puts anything you can buy to shame.
So why am I making an issue of this now? Why did I choose today to teach you how to cut a pomegranate? Because tomorrow I share the signature cocktail I made for my cookie swap (remember those brownie batter truffles? And the chewy lemon cookies?) last weekend, and of course it uses pomegranate!