Pomegranates are rich in antioxidants and vitamins while containing only 100 calories.
A pomegranate tree bears delicious seeded fruit as well as gorgeous five-petal flowers ranging from white to blood red. While fruitless varieties are grown as ornamental plants for their beautiful flowers and foliage, the pomegranate fruit is cultivated extensively in many parts of the Middle East and Europe as a food crop. The reddish pomegranate fruit is approximately 2 to 5 inches in diameter and has a round shape with hexagonal features. Fixing a pomegranate to eat is a simple and straightforward process. Rich flavorful arils, small seeds with a colorful cover, are the delicious reward.
Instructions
1. De-seed a pomegranate by washing it thoroughly under clear running water. It is necessary to cut through the cover to remove the seeds and the knife will transfer any contamination on the outside to the inside.
2. Remove the crown, or top of the pomegranate, by cutting off the top 1/2-inch of the fruit.
3. Set the pomegranate on the cut end so it is stable on a cutting board and use a sharp knife to make a cut through the cover all the way around the middle of the pomegranate.
4. Make four cuts through the cover equidistant apart on the pomegranate from top to bottom.
5. Submerge the pomegranate in a bowl of water for 15 to 20 minutes.
6. Break open the pomegranate and place it back into the water. The soft white membrane and seeds will float.
7. Remove the pieces of membrane and discard them. Use a slotted spoon to scoop the seeds out of the water.
Tags: through cover, pomegranate fruit
