Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Precious Pomegranate Arils! Never mind the antioxidants, vitamins A or C, or it’s antiviral benefits; these seeds are amazingly sweet. Add lime zest for zing and pizzazz. Did you know there are over a hundred juicy gem-like seeds in every pomegranate? Another reason to choose this powerfully magnetic mythological mystery.
PRECIOUS POMEGRANATE ARILS
Ingredients:
1 ripe pomegranate
1 fresh lime
Instructions:
Make sure the pomegranate’s skin is hard to the touch. No dark spots or blemishes which indicate bruising. There’s more than one way to open a pomegranate. For me, the underwater technique wins my vote. It’s less messy without staining my fingers red and can be done in a few minutes. Fill a large bowl with cool water. Cut the end that looks like a small crown. Then score the skin as though you were going to quarter the fruit. Basically this gives you a line where you can separate it into four sections. Now place one section under water. Turn the skin inside out. The seeds will sink to the bottom of the bowl and the membrane will float. Remove the membrane pieces and repeat with the remaining three sections. When finished pour the bowl of water through a strainer to rinse the pomegranate arils. Transfer them back to the empty bowl. Take a fresh lime and zest the entire skin. Quarter the lime squeezing the juice over all. Use the ruby red seeds to garnish beverages, top yogurt, embellish a smoothie, or as a simple indulgence.
snapshotsincursive 
Great idea to remove the seeds. My fingers get stained a dirty black by the time I am done with a pomegranate.
Susie
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I learned the hard way, too. 🍓
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My husband has to eat pomegranate every day- he uses it for so many reasons. So the job of getting the pomegranate ready falls on me- my fingers are constantly stained black.
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Oooooh my! I hope this post made your life a little easier, Susie. 🍓
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Excellent advice. I love the pomegranate but don’t like stained fingers.
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With wisdom comes experience. lol 🍓
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I haven’t tried the underwater method, but have been taking out only the amount of seeds we intend to eat immediately, and leaving the rest in the fruit in the refrigerator. This has worked well as we don’t eat very many at a time. One fruit lasts well over a week.
Virtual hugs,
Judie
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Wow, I like that idea. I’ve been keeping them in a jar in the refrigerator for snacking. Thanks for the input. 🍓
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I love these little Christmas jewels. We have them in salads and in poultry dishes but haven’t thought of them with lime juice – clever! Thanks for such a great year of food ideas Gail. Wishing you and your family a wonderful holiday season.
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You’re welcome, Robyn. I like the idea of adding them to poultry. I bet they would be wonderful in a chicken salad. Merry Christmas to you and yours. Blessings! 🍓
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