Another Damn Cooking Blog

I used to be afraid of the pomegranate. Every time I tried to open one, there’d be red juice everywhere, including all over my clothes and face. Then came the internet, where all things are possible, and all food hacks are searchable. This is one of my favorites.

Score the pom into 4 sections, being careful not to cut too deeply. (I didn’t take a photo, but you know what “scoring” is, right?) If you see juice on the first score, go a little lighter on the next.

Separate the quarters, and dunk them into a bowl of cold water.

Gently remove the seeds, and let them drop to the bottom. The water will make it easier to get the seeds out, and let the pith rise to the top.

Remove the pith, then strain the seeds. Voila!!