Who does not know that, as soon as it is opened, the pomegranate spreads its red spots all over the worktop. It’s easy to avoid.
Some reach for pomegranate seeds at the grocery store to avoid the mess of kitchen and clothing stains. Others choose the water method to free the submerged fruit from the stones. However, some of the wonderful pomegranate juice is lost in the process, which is very good for salad dressing. With a different technique, the whole thing becomes a clean and fast affair.
Stone pomegranate – no splattering with the right technique
If you want to expertly pit a pomegranate, you can choose between a thorough and clean method and one that offers a particularly quick result without splashing. All you need is a heavier knife, large spoon, or other not too light kitchen utensil. And a bowl.
For the particularly quick technique, place the bowl in the sink. Then you cut the pomegranate in half, hold it round side up directly above the bowl, and crack the fruits slightly at the bottom so that the first of the healthy seeds falls into the bowl. The next step is to tap the top of the shell with a knife or spoon so that the remaining seeds fall out. The single stragglers and the remains of white peel are sorted by hand.
If you have a little more patience, score the upper third of the pomegranate all around with a sharp knife and break this lid with light pressure. Then remove the white separating skin on top. The next step is to cut the pomegranate along the five or so visible segments all the way through and snap the parts apart at these points over the bowl in the sink. Now you can carefully remove the seeds from the fruit with your hands or, if necessary, use a spoon as described above.
You can find even more exciting topics about the garden in the regular newsletter of our partner 24garten.de.
Now the way is paved for finishing dishes with fruit, for example for breakfast in pomegranate porridge or a pomegranate risotto.
