Pomegranates with dark exteriors usually hold the juiciest seeds.
Pomegranates have grown in popularity over the past few years, popping up in grocery stores in the form of juice, smoothies and seeds. But when it comes to whole pomegranates, many home cooks are stumped as to handle them. You must remove the seeds from the thick outer flesh before you can enjoy their delicious, sweet juice. Select a pomegranate with a deep, dark color that has a split or two in the skin. When it comes to pomegranates, the uglier the fruit, the sweeter the juice.
Instructions
1. Lightly roll the pomegranate with the palm of your hand on a hard, flat surface. This will soften the pomegranate, making it easier to extract the seeds.
2. Cut the pomegranate in half cross-wise, with the fruit's nipple facing outwards towards the wall. Pay special attention so that the deep red juice doesn't spill on your clothes. Hold the fruit, cut-side down, over a large bowl. Squeeze it lightly to loosen the seeds and hit the top and sides with a heavy wooden spoon. Continue hitting the fruit until all the seeds have been released. Repeat with the other half of the pomegranate.
3. Add the pomegranate seeds to your favorite sweet or savory dishes. Add the seeds to yogurt, cereal or smoothies. Throw them in a salad with goat cheese. Run them through a juicer and use the liquid to marinate meat. Pomegranate is extremely versatile, so be adventurous!
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