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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Sometimes I wonder how the first person discovered the greatest food gems. Who would have thought underneath a prickly artichoke you would find the heart? Or stuffed in a ruby pomegranate you would find sweet, juicy seeds (called arils)?
While opening and de-seeding a pomegranate might seem a bit daunting, the reward is worth it. I prefer this method for opening a pomegranate over the water trick.
What you need: a small pairing knife, cutting board, bowl, strainer, spoon
Place the pomegranate on the cutting board, using a small pairing knife slice the crown off the end.
Now that the end if off, you should be able to see small quadrants that separate the seeds.
Cut each section out and set aside. Use the white spaces between the arils as your guide on where to cut.
Remove the sections
Place the strainer over a bowl. Flip the section upside down so arils are facing down towards the strainer and skin is up towards you. Use the back of a spoon and tap over the entire skin. The arils will fall out into the strainer. Continue until all arils are out. Repeat with remaining sections.
Rinse in cold water.
It might seem like a lot of steps, but it takes no time once you know what you are doing. Full of fiber, antioxidants, pomegranates are the perfect winter treat! I love using the seeds in this salad, perfect for fall. Spinach in a dijon vinaigrette,topped with sliced pears and pomegranate arils.
What’s your favorite way to use pomegranates?
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