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How to Seed a Pomegranate

There is an easy way to remove all those pomegranate seeds from the membrane. Photo: valtercirillo | Pixabay.com

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If your family likes to eat pomegranate seeds by the bowlful, as do many Moroccans, removing and cleaning the seeds can be a bit of a tedious task. Or, if you’ve never tried seeding a pomegranate before, you might be stumped as to how to get those juicy, jewel-toned seeds out from the membrane.

I’ve found the method below to be the most efficient, particularly when seeding a large quantity of the fruit. There are other methods, but after trying them I always return to this one.

How to Remove the Seeds from a Pomegranate

1. Place a large bowl in your kitchen sink. It’s easiest to work over the sink since it will minimize juice splatters and overall mess.

2. Cut the pomegranates in half cross-wise or in quarters. You want sections that fit easily into your cupped hand. Inspect the exposed seeds and discard any that are off-color or bad.

3. Take a cut section and hold it seed-side-down over the bowl. Flex the rind a bit, as though attempting to turn your section of pomegranate inside out; this will help loosen the seeds. Hold it seed-side-down with fingers slightly apart.

4. With a heavy spoon, whack the back of the rind with quick, firm strokes. Work your way over the entire section in your hand. With each hit, seeds will dislodge from the membranes and fall through open fingers directly into the bowl. Hand pick any stubborn seeds that didn’t fall out.

5. Repeat with the remaining sections of pomegranate.

6. Remove any large pieces of membrane from the bowl of pomegranate seeds.

7. Fill the bowl with a generous quantity of water. Stir the seeds around a bit with your fingers to wash them and allow small pieces of membrane to float to the surface of the water. Remove the floating pith with a strainer or slotted spoon.

8. Drain the seeds and repeat the washing if necessary. Allow the seeds to drain thoroughly before using in recipes such as Moroccan Style Pomegranate Seeds or Moroccan Pomegranate Juice.

About The Author

Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly About.com) from 2008 to 2016.
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