Ingredients
Equipment
Method
- Wash and dry your pomegranate(s) well.1 pomegranate
- Using a small chef's knife or paring knife, cut a shallow circular section off of the top of the pomegranate and remove it. Then, carefully make six shallow slices down the pomegranate from top to bottom.
- Peel back each section of the pomegranate one by one over a bowl to collect the pomegranate arils that start to fall out. Gently pull out the remaining arils from the peels and core of the pomegranate. Remove any bits of the white membrane that may have gotten into the bowl.
- Eat the arils right away, or store in the fridge for later. See notes below for juicing and freezing methods.
Nutrition
Notes
Buying pomegranates: When choosing fresh pomegranates, the more vibrant color the better, with skin that isn't tough and leathery. Also, you'll know if a pomegranate is juicy and ripe by its weight: the heavier the better!
Juicing manually: Place your fresh pomegranate arils in a quart sized Mason jar and use a potato masher to mash them until you've released as much of their juices as possible. Then, use a fine mesh strainer over a second jar and pour the mashed arils into the strainer to catch any seed remnants.
Juicing with a blender: Place the arils in your blender and blend at low speed for 1-2 seconds. Use a plunger or spatula to push the remaining arils down as you go, running the blender at low speed a few more times until most of the arils have released their juice. Then, place a fine mesh strainer over a Mason jar and pour the blended mixture over it to collect any seed pieces. If you have a professional grade blender such as a Vitamix and prefer to keep the fiber from the seeds, run at high speed to blend everything until smooth (use the plunger as needed, to push the arils down into the blender).
Storage: Fresh pomegranate arils can be stored in an airtight container in the fridge for up to 4 days. To freeze, separate all of the arils on a parchment paper lined baking sheet or cutting board and freeze them for one hour to prevent clumping when you store them. Then, place all of the individually frozen arils in an airtight bag or container in the freezer for up to 6 months.
