how to Pomegranate
how to SELECT
• For eating or juicing, select pomegranates by weight, not by color.
• The outside of a ripe pomegranate can vary from pink to a deep ruby red.
• The heavier the pomegranates are, the more juice they contain.
how to OPEN
Pomegranates may seem intimidating but they are easy to open. This efficient procedure for opening a pomegranate has six simple steps:
Step. 1 Cut
With a sharp paring knife, cut off the top about a half inch below the crown.
Step. 2 Score
Once the top has been removed, four to six sections of the pomegranate divided by the white membrane will be visible. With the knife’s point, score the skin along each section.
Step. 3 Open
Using both hands, carefully pull the pomegranate apart in a bowl of water, breaking it into smaller sections.
Step. 4 Loosen
Under water, loosen the arils and allow them to sink to the bottom of the bowl; the membrane will float to the top.
Step. 5 Scoop
Use a spoon to scoop out the pieces of white membrane that have floated to the top of the water.
Step. 6 Strain
Pour the arils and remaining liquid through a strainer.
how to JUICE
Cut a fresh pomegranate in half as you would a grapefruit. To juice the pomegranate, you can either use a hand- press citrus juicer or an electric juicer.
how to STORE
Unopened pomegranates can last up to one month on the counter or two months in the refrigerator. Fresh arils can last two weeks in a sealed plastic container in the refrigerator and frozen arils can last for many months in the freezer.
To freeze pomegranate arils, spread them in a single layer on a baking sheet lined with wax paper. Place in a freezer for two hours or until frozen. Transfer frozen arils to a resealable plastic bag or container. Frozen arils can be enjoyed well after the season has ended.
how to ENJOY
Make your ordinary meal extraordinary. Pomegranates contain juicy arils, bursting with flavor. They’re fun to eat fresh from the fruit, and also easy to add to your favorite dishes.
Sprinkle on yogurt or stir into cereal or oatmeal. Use to brighten a green salad. Sprinkle them over your main dish for a lively garnish.