How to Pick a Pomegranate

Growing up, pomegranates were the ultimate winter treat. They were so much more exotic than Moroccan clementines, and they were so fiddly to eat that my parents rarely bought any. We would gather around the coffee table in the family room, my father would split open the pomegranates, and we would each pick the tiny arils from the messy, juicy wedges. Our fingers would be stained pink from the juices.



Pomegranates can be a little daunting: their tough exterior hides a multitude of juicy arils, but give little clues as to how ripe the fruit actually is. The rind's colour can give one an idea of what the interior will look like, but little else. You should be aware that there are generally two types of pomegranate available in shops: regular ol' red pomegranates and 'sweet' pomegranates. Both are equally sweet, but the red ones usually have more tartness, and the sweet ones tend to be paler in colour. Whichever one you go for, choose fruits that seem heavy for their size, with no visible soft spots. Whole fruits can be kept at room temperature for a week or in the refrigerator for 2 to 3 weeks. To crack open a pomegranate, use the pointy tip of a small knife to carve open a 3cm/ 1" window on the blossom end (the protruding tail side). Pull out the lid to reveal the arils, and more importantly, the membranes separating each section.



With the tip of your knife, follow the membrane to score the rind. To minimize the mess, do not cut too deeply - no more than 2-3mm/ ⅛". Once scored, the pomegranate should now easily pull apart into sections. Once each section is separated, the white membrane can be peeled off, and the arils picked out. Picked pomegranate arils will keep in the refrigerator for about a week.



Pomegranate is prevalent in Mediterranean cuisine, where they grow abundantly. Though they may not be native to most of the Northern hemisphere, they offer beautiful jewel tones to wintry salads, and a pop of juicy sweetness in an otherwise blah foodscape. Sprinkle liberally over a winter stew or a bowl of hot porridge.



Bon App'!