Watching tv the other day I saw a pomegranate being cut in half then tapped by a wooden spoon to get the seeds (red arils) out. An easy enough technique – that I admit. However, I grew up eating these pretty things and was always told :” The main thing about cutting the pomegranate is to respect (!) the red arils. Don’t burst them, don’t cut them and don’t bruise them”. So here we go a few pictures to show the ‘how-to’ if you are interested 🙂
Get a sharp knife and score the skin in a circle on top of the fruit
Lift the top. If it’s stuck use knife to loosen in up
Insert the tip of the knife downwards underneath the central white part and lift it up. (it will come off easily)
Now you can see where the natural borders are inside the fruit.
with your knife score the skin – on top of where the natural white lines are – Make sure you are not cutting the arils, just the skin
A close up view
If your pomegranate is a big one, you can also score the skin in the middle and all over round the fruit
Now place your both thumbs in the centre of the fruit and pull apart apply a gentle pressure
…and there you have it, with all its beauty.
Gently pull away a wing, and push/ peel back the skin
There you have it, undressed!
Gentle bite on, or pull the arils off in a big group at a time. There is still a white pulp in the middle. You want none of that at the end of your arils
Each wing after the seeds (arils ) been taken out
I enjoy eating a pomegranate with finely chopped mint and a touch of salt and or sugar
Thanks for looking and come back soon!!