I love pomegranates, but I can’t stand getting covered in purplish red juice everywhere. Help!
I, too, used to have this problem! Pomegranates are wonderful to eat, and the shot of juice in a ruby-red seed is amazingly happy. However, digging the seeds out can be a messy, sticky fiasco.
Easy solution - use the specific densities of the different bits of the fruit. Translation - slice into the skin enough to get a grip enough to crack it open. Submerge the entire thing in a large bowl full of water, then crack it open and begin to peel apart the seeds and pith. The seeds are heavier than water, because they contain natural sugars, but the rind and pith (the white stuff) is lighter than water, and will float to the top. The water rinses away any seeds you manage to break.
Once you’ve torn apart the pomegranate, simply skim the pith and rind off the top, drain the water, and you’ve got a bowl full of fruity gems!
Try using them as garnish on fruit salads, or eat them as an afternoon snack. Either way, it’s worth the effort.
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