The jewel-bright seeds, or arils, of a pomegranate make a fabulous garnish for salads, desserts, sweet and savory tarts, and other holiday dishes. But that red juice can stain anything it touches.
Keep it Clean
It's actually very easy to seed a pomegranate without making a mess.
- Use a mixing bowl that's wide enough to fit your hands in but is fairly deep so you won't splash too much. Fill it half-full with water.
- Cut your pomegranate in half (this is the messiest part of the whole job).
- Submerge pomegranate halves in water, and use your hands to separate the seeds from the inner membrane.
- The membrane is brittle and will float to the surface; discard membrane and outer rind as you remove the seeds.
- Skim the surface to remove any bits of membrane and broken arils.
- Drain into a colander, and the seeds are ready to use.
Using Pomegranate Seeds
A staple in Persian cuisine, pomegranate juice is becoming more widely available in the U.S.--a good thing, because not only are pomegranates recognized as a nutritional "super food," but also because juicing them requires a lot of effort and a lot of fruit. The seeds are generally best used fresh, but they can stand up to short baking times and will keep their garnet color. Try a sprinkling of pomegranate seeds as a tart accent on a Pear and Gorgonzola Pizza.