The Fine Art of Pomegranate Peeling!

photo by ana traina

Like Pumpkins, pomegranates are the color of fall. In this “tis the Season’ from September through December they represent for me the comfort of home cooking, not unlike candy or caramel apples. Oh, but that is a zingertale for another day. 

Peeling a pomegranate can be difficult if you don't know the secret that sous chefs and fruit stand vendors have learned. By using a simple cold bowl of water, you can quickly remove the seeds from a pomegranate.

What You Need to Peel a Pomegranate!

1. Large bowl

2. Cold water 

3. Ice cubes  (about 4 or 5)

4. A small, sharp knife

Step 1: Prepare the Pomegranate

1. Score the pomegranate with a paring knife. Don't cut it into segments, just score the "peel" or the thick outside of the pomegranate.

2. Prepare a large ice cold bowl of water. Put ice in the water to chill it right down. This will help release the seeds from the rest of the fruit.

Step 2: Remove Seeds from Pomegranate

1. Place the pomegranate in the bowl of water and begin to break it apart.

2. You will notice that the seeds fall to the bottom very quickly while the rest of the fruit (the stuff you don't eat) will all float to the top.

Step 3: Strain the Pomegranate

1. Pour the water and pomegranate through a strainer.

2. Rinse with cool water to release the small bits of rind still stuck on the seeds.

Optionally, as many conservative chefs like to use every last bit of everything you cook, you could strain the pomegranate water into another bowl and reserve. When reduced, this water forms a sweet stock or base of a salad dressing.

Top Top Tips

1. If you're removing the seeds from more than one pomegranate, give your hands a break to warm up  after every one

2. Save the water and reduce it into a sweet stock, dessert topping or even as a yummy salad dressing.

Spicy Pomegranate Medieval Drink 

1 1/2 c Water
1 c Sugar
1/2 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Ginger
4 Whole cloves
1/2 Unblemished lemon
1 qt Fresh pomegranate juice -OR- 6 To 8 medium-sized pomegranates; skinned, the pith removed, seeds squeezed, pulverized and strained

In a large enameled pot combine water, sugar, and all spices. Bring to a boil and gently simmer for 7 minutes. Remove the whole cloves.

Finely grate the lemon peel and reserve it. Squeeze the juice from the lemon.

Add the pomegranate juice and lemon juice to the hot spiced fluid. Bring to slow boil, then simmer for 2 minutes.

Serve warm with a garnish of grated lemon peel for each glass. Or serve cool, garnishing each glass with peel and a small wedge of fresh lemon.

Pomegranate fun lore & superstition ~

To see pomegranates in your dream,

signifies fertility, good health and longevity.

It also indicates the allure/invitation of sex.

The seeds have long been eaten to increase

fertility, and the skin carried for the same reason.

Pomegranate is a lucky, magical fruit.

Always make a wish before eating one and your

wish may come true.

A branch of popegranate discovers consealed wealth,

or will attract money to its possessor.

The skin, dried, is added to wealth and money incenses.

Women who wish to know how many children they will

have should throw a pomegranate hard on the ground.

The number of seeds which fall out indicate

the number of their offspring.

Branches of pomegranate hung over doorways

to guard against evil, and the juice is used

as a blood substitute ir a magical ink. 

A Bit of Odd and End: A mix of Lapis Lazuli powder with honey and juice from pomegranate leaves is used to treat ulcers and eczema.