Pomegranate Hacks

When I was a kid, opening a pomegranate and taking it apart was serious business. We draped ourselves in aprons and kitchen towels, and nothing we cared about was allowed within range of the fruit’s spray. And when we extracted those ruby red jewels, they were so beautiful, so regal, but it was such an arduous task to separate it. Sitting with stained fingertips as we painstakingly separated it section by section, seed by seed, until the glorious fruit was nothing but a heap of crimson peels and paper-white pith was truly a labor of love. But does it have to be?

I’m sharing some helpful hacks to make your life easier and your shirt less stained (though not necessarily at the same time). Buying just the seeds is a great convenience, but definitely more expensive and it doesn’t last as long. As pomegranate season winds down, make the most of this fruit high in antioxidants in a more efficient way. Which is your best method?

Cut the pomegranate in half at the centerline of the fruit. Score on the sides vertically without cutting all the way through the fruit to allow the seeds to loosen a bit from their tight sections. Holding each half with its cut side down over a large bowl, use a large wooden or metal spoon and give several good whacks to the back of the pomegranate, sending all the seeds out into the bowl. 

Pro: Takes a few minutes.  

Con: It’s messy (you will still probably need an apron) and there is some loss of fruit in the process.

HACK No. 2: Under Water:

Trim polar ends of pomegranate, score the fruit and break into sections. Submerge in a bowl of cool water and gently use your fingers to break apart the seeds from the pith and peel while under the water. The peel and pith will rise to the top of the water while the seeds sink to the bottom. Use a fine sieve to first skim off and discard the peel and white debris. Then strain the seeds through the sieve; shake off any excess water.  

Pro: Very little loss of fruit; much cleaner as any juices run into the water.

Con: Requires some patience and a fine gauge mesh sieve or strainer.    

My preferred method?  Separating the seeds under water is my go-to as it only takes slightly longer than the first method and preserves the delicate seeds without waste. For best and longest storage, line a container with a paper towel before transferring seeds to absorb excess moisture; they will last for up to one week refrigerated. I love pomegranate seeds for their sweet tartness, their crunch, and gorgeous color. Top your favorite salads, garnish meat entrees, or roasted eggplant, or fold into grain dishes. 

Family Style Grilled Eggplant

My family loves having grilled eggplant as an appetizer. I love to top it with pomegranate seeds when they are in season.

Ingredients:

1 large eggplant, halved lengthwise

Olive oil, for drizzling

Tahini, for drizzling 

Flaky sea salt

Fresh chopped mint, cilantro, or parsley 

Pomegranate seeds

Directions:

Preheat grill to medium-high heat. Pierce eggplant a few times all around with a fork and carefully place on grill. Close cover and grill until charred; use tongs to turn eggplant every 7-8 minutes for even cooking.  Eggplant is done when skin is blackened and it looks like it is collapsing inwards, about 20-30 minutes.  Remove from grill and allow to rest; when cool enough to handle, tear the skin open a bit to all the bitter juices to drain out.  

When cool, drain off any pooling liquid.  Hold the eggplant from its stem and carefully peel off and discard the skin. Transfer to a serving plate. Using a knife (or your fingers), gently open up the eggplant from its stem, fanning it out like an open book. Drizzle with olive oil and tahini and sprinkle with a little bit of flaky sea salt and chopped herbs. Garnish with pomegranate seeds. Serve with sourdough bread or challah. n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY.  She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration.  Her first cookbook, The Giving Table, was released in December 2022.  Follow her at @naomirosscooks on Instagram/FB/TikTok or visit her website: www.naomirosscooks.com.