How to seed a pomegranate (without staining everything you own)

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A couple years ago, I woke up one morning with a desperate craving for pomegranate juice. Unfortunately, my timing (as usual) couldn’t have been worse. It was some public holiday or other, and the 24-hour grocery store two seconds away from our house was closed. In fact, almost everything was closed. Though when I complained to one of my roommates about it, she suggested that the little greengrocer down the street might be open.

Now, I knew for a fact that this place would not sell pomegranate juice, but I figured they might have some pomegranates, and I was right. Yes, dear reader, I was so possessed by the thought of having this juice that I decided to make my own. And it actually gets worse: in the early days of our living in that apartment, our blender was broken, we didn’t yet own a food processor, and besides these things, we didn’t have a sieve. But did that deter me? Hell no. So I rummaged through our gadget drawer until my eyes lighted upon the one tool I thought could help me: the garlic press.

The. Garlic. Press.

Now, any remotely intelligent person would have thought this through for a second, realized the futility of it all, and maybe settled for just eating the fresh pomegranate seeds. But I was a woman possessed. So, three or four seeds at a time, I juiced the entire pomegranate. It took me almost an hour; my clothes, the kitchen table, and anything else within a five-foot radius looked like it belonged to a crime scene; and my efforts produced a scant 1/3 of a cup of juice–but oh my goodness, was I ever ready to drink that sweet, ruby nectar.

The result? I had slaved over world’s most gorgeously-coloured glass of garlic juice.

So, dear readers, let’s not repeat my mistakes.

How to seed a pomegranate without staining everything you own:

With a chef’s knife, carefully slice the pomegranate into quarters, not cutting all the way through. Fill a large bowl with lukewarm water, and immerse the pomegranate in it.

Pull the quarters apart with your fingers, then seed the fruit by hand making sure to keep it under water the entire time. Discard the pulp into a separate bowl.

Happiness is as simple as learning that pulp floats, and seeds sink! So when you’re done seeding, skim the floating pulp bits off the top, and carefully pour out the water over a colander to catch the seeds.


And if you feel like juicing it, do yourself a favour and plop the seeds in the food processor, pulse a few times until it seems like the seeds have broken down a bit, and then strain into a glass with a mesh sieve.

For the love of god, though, put the garlic press down.



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2 Responses to “How to seed a pomegranate (without staining everything you own)”

  1. Elsa January 22, 2013 at 9:56 AM #

    Great way to do this! Pomegranate seeds are my favourite! I’ll try this. Too bad it’s not the right season now! Elsa.

  2. Dadaa January 22, 2013 at 12:06 AM #

    Is there any actual scientific proof that a garlic press makes anything -including garlic- taste better? (Other than the never-totally-clean press itself.)