Cut & Eat Pomegranates

Unlike most fruit, the seeds of the pomegranate are edible and delicious.

In Latin, pomegranate means apple with many seeds, which is probably why the fruit is also known as the Chinese apple. Unlike an apple, however, you don't eat the skin of a pomegranate. Also unlike an apple, the seeds of which are inedible, the edible portion of the pomegranate is the seeds and the juicy flesh covering the seeds. While the pomegranate is high in vitamin C and antioxidants, it has a tart flavor and takes more work to prepare than most fruit.

Instructions

Cutting

1. Cut off the crown - the flowery part on the top of the pomegranate - with a knife.

2. Score the outside of the pomegranate lengthwise in three or four spots. Press hard, but not so hard that the blade goes through to the seeds.

3. Place the pomegranate under water in a glass bowl in the sink and let it sit for five minutes.

4. Split the sections under water, and separate the seeds from the rind. The seeds should sink to the bottom while the inedible membranes float to the top. Discard the membranes and rind and drain the seeds in a colander.

Eating

5. Use pomegranate seeds as a garnish in salads, or add the seeds to rice or couscous dishes for a splash of color and tartness.

6. Press or crush the pomegranate seeds to extract the juice. You can use a sieve or a food mill, or add them to a food processor or blender until liquefied. Drain the liquid through cheesecloth or nylon netting to remove the waste.

7. Add both seeds and the juice to a dressing. Instead of vinegar, use oil and pomegranate juice with a ratio of 1 to 2. For example, for each 1/3 of a cup of olive oil, use 2/3 of a cup of pomegranate juice. Add salt, pepper and about 1 cup of pomegranate seeds.

8. Make pomegranate jelly with 3 1/2 cups of pomegranate juice, 1/4 cup of lemon juice, a 2-ounce package of powdered pectin and 4 1/2 cups of sugar.

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