Pomegranates are quite a fascinating fruit with an interesting history. I’d not had one for years so when I saw them in the supermarket at Christmastime, I jumped at the chance of something different for a change. You can read more about pomegranates on Wikipedia.
Among other things, pomegranate are said to be “super-foods” bursting with health-enhancing properties. In particular, they are said to slow down cholesterol oxidisation. Here’s a link to a BBC story if you want to read more about that.
Preparing a pomegranate is quick and easy but if you haven’t done it before perhaps a little bit of guidance may be useful.
Before you start, get a suitable chopping board, a knife, and a bowl of water. Working in a bowl of water makes it easier to separate the seeds, as they sink while the pith (which you discard) floats on top.
First top and tail the pomegranate so it’s not rolling around on the board.
Next cut through the leathery skin by making four deep scores. Only cut through the skin. Try not to cut into the fruit itself.
Then place the pomegranate in the bowl of water and rip it apart. The cuts you made just now will make this job much easier for you.
Separate the seeds, and discard the pith and the leathery skin.
Drain off the water. This leaves you with just the seeds.
You can eat the little ruby jewels just as they are, make juice, or add them to a salad. It’s very popular in the Middle East to include pomegranates in a salad.