We got our first shipment of California pomegranates today. Mmmmm. Pomegranates.
Is there a ‘right’ way to eat these? I’ve always just attacked them with patience and a sharp knife, hoping to spare as many little juice nuggets as possible. Does anyone have a better way?
Perfect. Thanks.
Pah. Barbarians. You can eat a pomegranate wearing white and not get a single stain on you. (Of course, messy is good sometimes…)
But if you want to be neat, or if you want to collect the pips for cooking or salads, it’s very easy. First, cut off the stem end (the end with the hollow tube like protuberance) without cutting into too many of the seeds. You really just want to get the red skin and some of the white underneath. Then lightly score (drag a sharp knife lightly over the skin) the fruit four or five times. I go longitudinally. Next, set the pomegranate in a bowl of cold water. Let it sit for 10 minutes. Then peel off the skin and loosen the pips under the water. The skin and white bits will float to the top where you can skim them off, and the heavier seeds fall to the bottom.