Should you wash a pomegranate before cutting it?

Yes. Like any fruit with an inedible skin, pomegranates should be washed and dried before cutting to avoid introducing bacteria into the fruit when it is cut with a knife. To wash, simply rinse under cool running water and pat dry before cutting.

Can pomegranate seeds be frozen?

Yes! Pomegranates can be frozen for up to 6 months. We recommend enjoying them frozen rather than thawing them as they will be soft and watery when thawed. Frozen pomegranate seeds can be added to yogurt or smoothies, sprinkled onto a salad, or enjoyed right from the freezer for a cold, refreshing snack.

Are pomegranate seeds a good source of fiber?

With 4 grams of fiber per 1/2 cup serving, pomegranate seeds are a very good source of fiber and a tasty way to support digestion and gut health.

How to Cut a Pomegranate (The Correct Way!)

Servings: 1 ½ - 2 cups 1x

Ingredients

1 medium pomegranate

You’ll Also Need:

Cutting board
Large knife (such as a chef’s knife)
Paring knife
Medium bowl of water
Colander or fine-mesh strainer

Cook Mode Prevent your screen from going dark

Instructions

Lay the pomegranate on its side. Use a large, sharp knife to cut 1/2 inch from the pomegranate top (blossom end) to expose the seeds (called arils) inside.
Find the ridges of the pomegranate either by looking at the exposed top or use your fingers to feel them along the side of the pomegranate.
Use a sharp paring knife to cut along the ridges from top to bottoms, just deep enough to cut through the red skin but not pierce the seeds inside. There should be 6 ridges. If you can’t feel them, look at the top of the pomegranate where you made the first cut. You should be able to see the thin pithy membranes that divide each section.
Fill a medium bowl with water. Using your hands, gently pry the pomegranate apart into several sections while holding it above the water or just below the surface. Allow the seeds and any pieces of membranes to fall into the water.
Use your fingers to pry away the seeds from the skin and membranes. Doing this while submerging the pomegranate keeps the bright red juice from splattering and staining your countertops or clothing.
When all of the seeds have been removed from the pomegranate, use your hand to skim the pieces of membranes and skin from the surface of the water.
Drain the pomegranate seeds using a fine mesh strainer or colander and store for up to 4 days in an airtight container in the refrigerator.

Notes

A medium pomegranate will yield about 1 ⅔ cups seeds. A large pomegranate will yield 2-2 ¼ cups seeds.

Nutrition Information

Serving Size: ½ cup
Calories: 70
Fat: 1 g
(Sat Fat: 0 g)
Sodium: O mg
Carbohydrate: 16 g
(Fiber: 4 g
Sugar: 11 g)
Protein: 1 g
Cholesterol: 0 mg

Recipe By: Jessica Beacom