How to Seed a Pomegranate

As seen on Pennies on a Platter
  1. First, know how to choose your pomegranate by looking at the color and size.  Make sure the skin is colored a fresh bright red with no tears (blemishes are okay).  You also want to choose a large one that is heavier in weight.  Squeeze the brownish crown.  If a cloudy powder puffs out, stay way from that one!
  2. Now that you have your perfect pomegranate chosen, take your chef's knife and cut halfway through the fruit, starting at the crown.
  3. Using your hands, pry the pomegranate open the rest of the way.
  4. Take your chef's knife again and cut halfway through each side.  At this point, the seeds will start falling out and may even squirt on you a little, so watch out!
  5. Again, using your fingers, tear the fruit the rest of the way so you now have four sections.
  6. Get out your bowl of cold water and start removing the seeds.  I use my stockpot because it is large and easy to clean.  Remove the seeds under the water to avoid any juice squirting on you.  To make it easy on you, the membrane will float to the top while the seeds sink.
  7. Use a slotted spoon to remove the membrane then drain the seeds in a colander.  They are now ready to be consumed or used however you choose!  You can refrigerate them in a tightly sealed container for two weeks.  Or, freeze them for up to three months.  If you freeze them, start by spreading them in a single layer on a wax paper lined tray and freeze for two hours.  Transfer them to a freezer bag.