Mastering pomegranates
December 16, 2013 by LindsayOne way to add holiday color (and great flavor) to a dish is to sprinkle some pomegranate seeds (actually, technically, they’re “arils” not seeds) on top, especially along with some minced parsley or mint. (Try it on cauliflower – it’s positively beautiful.)
Of course that may be easier said than done, given that you need to have the pomegranate seeds on hand and pomegranates do pose a challenge in seeding (talk about spraying juice everywhere) and storing (refrigerate or no?). So here are three tips about pomegranates, courtesy of the Food Republic’s 11 Things You Didn’t Know About Pomegranates and Real Simple, that might make things easier:
1) There are two conventional ways to seed pomegranates. The violent way to remove pomegranate seeds involves whacking: “Cut a pomegranate in half horizontally. Hold one half, cut side down, into a relatively deep bowl. Smack the uncut side of the fruit with a spatula, meat pounder or other blunt object. Watch the seeds fall out. Repeat with second half. Enjoy.”
Alternatively, you can score the pomegranate and then submerge it in a bowl of water and gently pry it apart into sections. Working in the water, pick out the seeds from the membrane. The seeds will sink to the bottom of the bowl and the membrane will float to the surface.
Both these methods are demonstrated in this video at Real Simple.
2) Pomegranates freeze easily: “The average pomegranate can contain anywhere from 200 to 1,400 arils – which can seem overwhelming. Fortunately, arils can be frozen for up to three months. Here’s how: spread arils in a single layer on a parchment-lined baking sheet, and leave them, uncovered, in the freezer for about two hours. Then, transfer them to an airtight container or Ziploc baggie of your choice.”
3) Whole pomegranates store easily: “Pomegranates do not continue to develop sugars after they’re harvested, so, once picked, they remain ripe. Keep them in your refrigerator and they are good to go for up to two months.”
Enjoy!
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