Pomegranate season in the USA is typically October – January when consumers find nature’s most laborious fruit in grocery stores. Pomegranates are nutritious, unique fruit. While time-consuming to unfurl, the seeds are full of benefits.
Pomegranates have a bounty of antioxidants and Vitamin C, which help keep us healthy. Quality, store-bought pomegranate juice is also ripe with high levels of antioxidants.
De-seeding a fresh pomegranate
A typical pomegranate contains between 200 and 1,400 seeds, also known as arils. Manually de-seeding arils can take several minutes but is well worth the investment.
I savor about 15 minutes per fruit. Find a quiet, meditative time for this task and bask in it – you’ll come to look forward to the ritual!
Important Crown Cut
As illustrated, take a sharp, serrated knife and puncture the pomegranate’s crown.
Be careful not to cut too deeply; we are looking just to cut the fruit’s flesh and avoid piercing any seeds.
Pull up the crown.
Place your pomegranate fruit in a large bowl. Rip sides of skin off and gently remove seeds, letting them fall into the bowl below you. Repeat, repeat, repeat.
Clean off the pith (white, fleshy attachments) as best as you can, and voila! You just seeded a pomegranate while saving a boatload of money in the process, thanks to doing it yourself.
Kombucha home-brewers, follow the recipe below during the flavoring step and enjoy the results of your hard work.
Pom Pom Kombucha Recipe
*for one 12-16 ounce bottle
- Pomegranate seeds – fresh (6-10 per bottle; use your lucky number)
- Pomegranate juice – one tablespoon
Two ingredients; that’s it! I especially enjoy eating the seeds while drinking the booch. The seeds hold a special fizz that pops in your mouth 😀
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