How to Seed and Juice a Pomegranate

Tuesday, November 29, 2016



Pomegranates are the jewel of the fall fruit season. The ruby red seeds and tantalizing juice pair perfectly with dishes from salads to desserts to cocktails. But, they are notorious for being one of the messiest fruits to break into.


As a child we would sit under an afternoon fall sky, peeling back the skin to expose the thin membrane before separating each quadrant to get to the seeds. We’d pop them into our mouths and crunch down to release the vibrant juice. I can’t tell you how many shirts were ruined or the number of times we had to scrub our hands to get the staining off. But, that was then.


Now we have become much more adept at extracting the hundreds of tiny gem-like seeds that lie inside while keeping the greatest number intact. Follow the steps below, which I found in a local farm bureau magazine, and you will quickly be using fresh pom seeds, making juice or boiling it down to a thick sticky molasses that is perfect in a wide range of dishes.

pom-seed-peel-juicePomegranates are not a primary crop in most areas of the U.S., they grow in small-acreage pockets across the warmer zones 8-10. Although there are hundreds of cultivars world-wide only about 14 grow in the States. They are very easy to grow and are quite productive once established in the right region. They can be grown like a dense shrub, trained as a tree, or heavily pruned in an espaliered form to fit into small gardens. Seeds range from a very dark ruby red to a lighter pinkish color depending on the variety. If interested in growing pomegranates, check with your local nurseryman for the best cultivar for your area.


More Tips on Pomegranates

  • To freeze seeds: dry seeds with a paper towel before placing on cookie sheet covered with wax paper. Place in freezer for a few hours. Once frozen thay can be stored in a freezer container.
  • To freeze juice: pour juice into a freezer container leaving about a ½-inch of head space.
  • To make pomegranate molasses: pour juice into a heavy bottomed pot. Bring to a low boil over medium heat. Adjust to maintain boiling. In about 30-35 minutes the juice will take on a syrupy consistency and become bubblier. This is the point when the syrup begins to turn into molasses. Watch closely because the transition happens quickly. Use a spoon to test. Syrup will coat the spoon, while molasses will have a heavier coating. The whole process will take between 30 to 40 minutes, but closer to 40. Store finished molasses in an airtight container in a cool, dry place.

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