If you don’t like pomegranates, consider the possibility that you’ve never had a good one. Selection is key—an unripe pomegranate can be too tart and dry, and an overripe pomegranate can be mushy and rotten, says madgreek. A perfect pomegranate will be heavy for its size, and firm but slightly spongy to the gentle touch. The larger the pomegranate, the better. And the ideal pomegranate will have a rich pinkish-peach color, says madgreek—not dark crimson red (overripe) or black (rotten).
The edible part of the pomegranate, those juicy seeds, must be carefully separated from the bitter white pith surrounding the seeds. Sra. Swanky recommends an underwater method that many Chowhounds swear by. Cut the pomegranate enough to break the rest with your hands, then hold the pomegranate under water, submerging both pomegranate and hands, and break it open. The seeds will sink, and the white pith will rise. And here’s CHOW’s take on removing the seeds. Or forget about quick preparation, and think of pomegranates as a food to be eaten leisurely. “They’re a good thing to eat when you want to linger and take the time to enjoy yourself, especially if you want to have a romantic evening,” says rweater. “Sipping wine and nibbling on pomegranate seeds, candlelight…etc.”
You can also prepare several pomegranates at once and store the seeds in a container in the fridge, says Pat Hammond. They keep for weeks in the fridge, says madgreek. “They’re wonderful in rice, couscous, and especially lovely on hot cereal like oatmeal,” says Pat Hammond. “I find they add sparkle to all sorts of savory foods, too.”
Board Link: Pomegranates–what am I missing?