Tag Archives: pomegranate

How to De-Seed a Pomegranate

Pomegranates are fruits native to Mediterranean territories but also found in some parts of Latin America and the Caribbean.

They are large and round in shape and are often red on the outside.  When cracked open,  they have multiple red seeds which are surrounded by a white membrane.  The seeds have the appearance of red kernels of corn and are the edible part of the fruit.

Pomegranate seeds are a wonderful addition to salads as they add a pleasant tang and crunch.

De-seeding a Pomegranate is a lot easier than thought.  Pomegranates can be scored and then broken open or have the tops cut out (as you would the stem of a strawberry) and then broken open.

Here’s how:

Step 1: Taking a knife, carefully core out the top (as you would the stem of a strawberry)

Step 2: Taking your hands, gently pull the pomegranate apart

breaking open the Pommegranate
breaking open the Pomegranate

Continue until you have broken the pomegranate into about three pieces (this makes it easier to get the seeds out)

 

 

 

Pomegranate - broken apart
Pomegranate broken open

Step 3:  Using a spoon, carefully scoop out the seeds into a bowl or measuring cup

 

 

 

spooning out the Pomegranate seeds
spooning out Pomegranate seeds

Step 4:  Using your fingers, carefully remove any bits of the white membrane.

 

Step 5:  Use your fresh Pomegranate seeds anyway you’d like in your favorite recipe

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Spinach Beet and Pomegranate Citrus Salad

This salad is jam packed with nutrients such as Vitamins A, C, Band Folate.  These nutrients are responsible for promoting healthy eyesight, immune function, and skin health.

You can also get a healthy dose of dietary fiber from this great tasting salad.

Here’s my Spinach Beet and Pomegranate Citrus Salad recipe

Ingredients

4 cups spinach (washed, drained)

3 Tablespoons fresh Pomegranate seeds (click here for how to De-seed a Pomegranate)

1/2 cup freshly squeezed Grapefruit juice

1 teaspoon Agave syrup

1 small Beet

1 Tablespoon Sunflower seeds

METHOD

– Place a pot of water on to boil

– Wash and peel beet

whole beet
Beet (whole)

– Cut in half, lengthways.  Take one half and cut into slices about a 1/4 inch thick.  Repeat with the other half

preparing to slice the beet
preparing to slice the beets
sliced beets
sliced beets

– Place beet slices in a colander and place over pot of boiling water.  Cover and steam beet slices for 10 minutes

beets in collander
beets in colander

– Set aside to cool

– In a small bowl, combine 1/2 cup freshly sqeezed grapefruit juice and 1 teaspoon Agave syrup.  Mix well and set aside

– Wash and drain spinach

– Line a serving dish with washed and drained spinach.

layered spinach
layered spinach

– Drizzle 3 Tablespoons of citrus dressing on the layered spinach

– Next, spread beet slices on top of spinach layer

– Sprinkle 3 Tablespoons Pomegranate seeds and 1 Tablespoon sunflower seeds on top of spinach and beet

– Drizzle another Tablespoon of citrus dressing on the salad

– Serve and enjoy!

completed beet pomegranate citrus salad
completed Beet Pomegranate and Citrus salad

TIP: Remainder of Citrus dressing can be refrigerated or drizzled on top of individual salad portions.