I should have titled this post “How to eat a pomegranate and not destroy your kitchen with red juice”. Pomegranates are sweet and delicious, in season during the Fall and Winter months, and are probably one of the most intimidating fruits to eat. The treasure inside is encased by a spongy white membrane and thick red shell. When you attempt to unlock the treasure, red juice squirts everywhere and stains your clothing. Big time fail. Before I knew about the trick I’m about to tell you about, I tried to open a pomegranate in high school over my mom’s white tile kitchen counter. Oops, that didn’t go too well.
Everyone always talks about protein, protein and more protein after a workout. Well, guess what? We need other foods for recovery too, namely antioxidants found in fruits and vegetables to reduce inflammation. Pomegranates are packed with potent antioxidants, especially polyphenols. At 72 calories per 1/2 cup of seeds, this symbol of abundance in many cultures is also rich in vitamin C, fiber and potassium.
So, how do you get the seeds out of the shell and membrane without making a complete mess in the kitchen? The answer is super easy!
- Grab a large bowl and fill halfway with water.
- With a sharp knife, make an incision in the shell of the pomegranate, about 2 or 3 inches across. You are doing this so that you can break open the fruit in the next step.
- Submerge the pomegranate under water in the bowl and break it open with your hands.
- Underneath the water, pop the seeds from the white membrane with your fingers. Do this until all of the seeds are free of the membrane.
- Remove the now empty red shell and white membrane pieces from the bowl. Throw them away.
- Pour the water and seeds into a strainer to remove the water.
- Place seeds in a storage container and refrigerate. When refrigerated, the seeds should last for a few days.