Sliced And Diced
Similar to most fruit, you can prepare pomegranate using only a chef’s knife. While this method requires the least equipment, it can be the most time consuming. Start by slicing a quarter inch off the top and bottom, and then score in sections around the entirety of the fruit. Though some chefs cut horizontally, we prefer vertical cuts, as it tends to be less messy. After you’ve made the cuts, pry the sections off and deseed the fruit by hand. While this method is slower, it offers the greatest amount of control, limiting damage to the fruit.
Go For A Swim
Discover a happy medium by submerging your pomegranate. This option is a great balance of speedy preparation and maximum seed output. First off, you’ll want to separate your pomegranate into two pieces. While you can just chop down the middle, we’d advise against that, as it will damage the seeds and create an unnecessary mess. Score horizontally and gently pry the pieces after submerging for best results. Be sure to keep the peel side up, and the seeds should sink to the bottom. Finally, remove any remaining seeds from the peel and strain!
If you’re in a time crunch, this is the method for you. Score horizontally like you would in the submerging method, but pry it open when its dry. Then, place your fruit over a large bowl and whack it with a wooden spoon or another blunt object, freeing the seeds. Though this method is indubitably the quickest, it can be messy if you’re not careful.
- Pro Tip: Combining this with the submerging method offers the best seed output, but does take a bit more time. To achieve this, simply whack your pomegranate while submerging it under water, then strain.
A Note On Preparation:
Pomegranate juice stains everything from clothes to wood cutting boards. If you want to keep your equipment clean, we’d recommend preparing on a plastic cutting board.