If you’ve ever tried slicing through the fruit with a knife, you’re familiar with the sticky mess that pomegranates can make. Instead, use this simple technique.
- Step 1: Use a knife to gently score the skin of the fruit from the flower end down to the stem end into 6 segments. Be sure not to cut more than ~1/8″ deep. If the pointy “flower petals” are still intact, then you want to slice in between each of them, as in the photo below.
- Step 2: Use the tip of your knife to score even deeper just at the flower end, where the membrane is especially thick – you can go up to 1/4-1/2″ deep. Do this 3 times so that you’re creating 6 triangular segments.
- Step 3: Position the fruit in your hands with your thumbs in the flower end and your fingers wrapped around the fruit. Now gently dig your thumbs in while pulling the fruit apart at just that end. You don’t want to rip the fruit in half – not yet! You just want to “unlock” the thick membrane up top and barely separate the segments.
- Step 4: Rotate the fruit and repeat two more times so that all 6 slits are loosened.
- Step 5: Now you can gently open the whole fruit up, using the same technique in Steps 3 and 4.
Enjoy those juicy kernels fresh or as a topping for a salad or dessert. Some people spit out the seeds inside the kernels, but I like to eat them. You may also put the kernels through a juicer, but the liquid is perishable and will change its flavor very quickly, so be sure to drink or use it right away. The Pomegranate juice sold in stores are pasteurized, which changes the fruit’s flavor tremendously.
You can also cook pomegranate juice down over very low heat until you end up with a syrup, which can be stored int he refrigerator. In turkey this syrup, sometimes called Pomegranate Molasses, is used in some of the regional cuisines. Just google “pomegranate molasses” and you’ll find many recipes. You might even use it in a salad dressing or cocktail.