The Art of Eating a Pomegranate

Image: from jugalbandi

Sister Katie gave me a pomegranate tonight.

She remembered that I really like them.

I am amazed sometimes at what little things a person can do that shows they are thoughtful. (Cindy Kerr is the epitome of thoughtfulness in that way; she can do so many little things to show you that she is thinking about you and cares about you.)

If you'd like to know how to eat a pomegranate, I searched around until I found the method that I like best. This is it.

Choosing a Ripe Pomegranate:

1. The skin should be taut and primarily red in color.
   
   
2. The pomegranate should have no bruises or cracks.
   
   
3. Look for plump pomegranates that feel heavy with juice.
   
   
4. Pomegranates reach their peak in late Fall and early Winter.

Opening a Pomegranate:

1. Choose a red pomegranate with taut skin and no visible cracks or bruises. When you pick up the pomegranate it should feel heavy with juice.
   
   
2. Cut a circle around the top of the pomegranate roughly four or five inches in diameter. This is similar to cutting the top off of a jack-o-lantern.
   
   
3. Remove the top and discard. You should be able to see the red seeds beneath. If you are only seeing the white part you need to cut away a larger circle.
   
   
4. You will see five membranes appear in the shape of a star. Slice skin deep along each of these membranes.
   
   
5. After making the cuts, gently pry the pomegranate apart. It will begin to open up like a fan.
   
   
6. Break off each piece and gently turn inside out and scrape the seeds into a bowl.
   (Hint: Submerging the sections in a bowl of cold water may make it easier to remove the seeds)

This information came from Susan Cline-ITEC745, "The Art of Eating a Pomegranate".

There were two other methods I learned about:

• One was cutting the pomegranate and then soaking it in a bowl of water for about ten minutes, then working the juicy seeds loose, allowing them to drop to the bottom of the bowl and the pith to float to the top. Scoop off the pith and strain the seeds.
  
• The other was to cut it in half (with the stem at top) and then turn each seed side down over a bowl and pound the outside with a heavy spoon. This knocks the seeds into the bow. It seems to be a messy method.

On a totally different note:
I was sitting here reading all this and glanced down to see that it was getting very close to 2AM. In the next minute, I glanced down and my computer said 1AM. I know that my computer is adjusted to automatically reset for changes in time, but it was interesting to watch it happen.