Do you ever look at a pomegranate sitting on your kitchen counter just wishing it would peal itself? Just me? Pomegranates are delicious, no doubt, but they don’t offer the same ease and convenience as an apple or banana. However, they do offer a wide array of nutrients including vitamin C, vitamin K, and a good amount of fiber. Another great benefit of pomegranates is that they have a long shelf life, pom’s will last about a month at room temperature or up to two months refrigerated.
I find the main hassles in pomegranate pealing are 1) It takes a lot of time to get all of those seeds out 2) you are likely to get pomegranate juice every where. The water method solves both of these problems. With the water method you simply cut your pomegranate in half, stretch it out a bit, and invert the pomegranate half into a bowl of water. Use your fingers to pry away the seeds from the membrane. The white membrane part will float to the top while the seeds sink to the bottom. Then use a slotted spoon to skim away the white part and you are left with beautiful, delicious, pomegranate seeds. The whole process takes less than 2 minutes and you don’t have to worry about the seeds flying everywhere or squirting on your clothes and you are left with a clean kitchen counter.
I generally just eat the seeds straight out of the bowl as a snack. But I find they are also delicious on top of cereal, oatmeal, or on salads. Aside from tasting great, pomegranates have a beautiful hue that can lend a nice pop of color to almost any holiday dish, perfect for Thanksgiving or Christmas. What is your favorite way to eat pomegranates?
Heather Mason is a Registered Dietitian who holds a Master’s Degree in Nutrition Science. She has a passion for debunking nutrition myths and helping people discover delicious and healthy food. You can read more posts from her on her blog, Nutty Nutrition.