Pomegranates are getting their due these day, being billed as a super food. It’s a well-deserved title, but aside from that, they’re darn delicious and are great to include in salads, salsas and sauces.
Cutting a pomegranate is the only thing that might be standing in the way of you using them in recipes. To ease that concern we turned to the expertise of our friend Pam Smith, RDN, nutritionist and culinary consultant for advice on how to cut a pomegranate. Her method couldn't be easier.
Pam uses Cutco’s 4" Gourmet Paring Knife to cut the pomegranate, but you could also consider using a 2-3/4" Paring Knife or Trimmer. Whatever you choose, you’ll want a knife that’s easy to maneuver with a pointed tip and sharp blade.
Quick Tip: When selecting a pomegranate, Pam says, “The heavier the pomegranate, the more seeds are inside.”
How to Cut a Pomegranate
- Slice off the ends of the pomegranate using a 4" Gourmet Paring Knife.
- Using the tip of the knife, score the skin following the ridges, avoiding the seeds.
- Place the pomegranate, crown side down, in a bowl of cold water for about two minutes to allow the water to seep in (this will make it easy to pull apart).
- Leaving the pomegranate submerged, use your hands to pull it apart to release the seeds.
- The seeds will fall to the bottom of the bowl and the pith will rise to the top.
- Strain the seeds out with your hand.