1. With the tip of the pomegranate pointing to the side, use a chef’s knife to slice the pomegranate straight down the middle. 00:27
2. Place one pomegranate half in the center of your palm. Use your other hand to squeeze around the surface of the pomegranate half. This will help to loosen the seeds. Using the back of a spoon, tap the back of the pomegranate half and the seeds will begin to fall out of the fruit and into the bowl. Repeat this process with the other pomegranate half. 00:34
3. Some of the pomegranate’s membrane may fall out along with the rest of the seeds. If this happens, use your fingers to gently peel away the membrane. Save the pomegranate seeds, or continue with your desired recipe. 01:18
What You'll Need
- Chef's knife
- Cutting board
- Medium mixing bowl
The word "pomegranate" refers to the entire plant from which the fruit is collected. This plant resembles a small, shrub-like tree, and produces the fruit we know as pomegranates. The pomegranate, though large in size, is technically a berry, and contains hundreds of delicious, juicy seeds.
In the United States, pomegranates are in season during the fall and winter months. This makes them great additions to holiday recipes or for home decoration.
Pomegranate seeds work well in a variety of recipes. Try adding pomegranate seeds to salads and desserts, or use them as garnishes for cocktails and champagne. For pomegranate-related recipes, see Chef Bruce's "Butternut Squash Soup" and Chef Patricio Sandoval's "Pomegranate Guacamole" tutorials located at the bottom of the page.