How to Deseed A Pomegranate Without Making a Mess

In-season pomegranates and persimmons

I love my local Mexican market.  Last week, they had gorgeous persimmons and California Pomegranates 3 for a dollar.  They are such a rare sight and usually so expensive, I couldn’t help myself – I had to get three.

Then they sat on the counter for a week, slowly drying out.

This weekend I took action and deseeded them.  So far, they’ve found their way into salads and have been a great little snack to have around.  Their flavor is amazing and their bright color greatly appreciated on a grey day!

Deseeding a pomegranate can be messy and frustrating, and a bit time-consuming.  It doesn’t have to be, though.

Cut your pomegranates open

Cut your pomegranates open.  Look for brown spots.  Cut these pieces off and discard them.  The brown spots are a good reason to deseed your pomegranates as soon as possible after you buy them – you don’t want these delicious fruit to go to waste.

quarter the pomegranates

Quarter the pomegranates.  They are easier to handle.

Fill a bowl of water and invert a quarter into it

Fill a bowl with water and invert each quarter slice into it, pushing the rind in seed-side down.  Immerse the pomegranate into the water to keep it from squirting red juice all over your shirt and the walls.  The juice stains things a gorgeous color, but it stains nonetheless.

Gently break the seeds away from the rind as you go.

The seeds each have a little stem that attaches them to the rind/membrane.  Gently break the seeds away so they don’t burst; just detach the stems from the white membrane – the stuff that kind of looks like a honeycomb.  You could do this with your eyes closed.  Notice that the seeds sink to the bottom of the water and the rind floats to the top?

Sort through the seeds; remove soft or brown seeds,

Sort through the seeds; remove soft or brown seeds and scoop up any free-floating membrane pieces or other parts that you don’t want to eat.

rinse and drain pomegranate seeds; store in refrigerator.

Rinse and drain the pomegranate seeds until as much water as possible is removed.  The drier they are, the better.  Store them in an air-tight container in the refrigerator for up to 3 days (or freeze).  You can use them on top of salads, eat them by the handful, crush them for their juice, and even make a syrup out of them by simply cooking the juice on low heat until it reduces and becomes sticky.

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