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Pomegranates 101

California Bountiful TV host Tracy shares tips, tricks and even a recipe for pomegranates


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Cutting and seeding a pomegranate can be a messy and tedious task. But good news: Here's a method that's quick, easy and will leave your kitchen and favorite shirt stain-free.

Begin by filling a large bowl with cold water. Slice the small crown off the top of the pomegranate, then carefully score the skin into four equal sections. Be sure to cut only into the skin and not into the seeds. Place the scored pomegranate into the bowl of water.
Now you're ready for the fun part. Working with one section of the pomegranate at a time (under the water), use your thumb, gently but firmly, to loosen the seeds from the membrane. Repeat with each section—and smile because pomegranate juice isn't squirting everywhere.

Be sure to have a bowl to the side so you can toss away any membrane—the white pith from the pomegranate. The pith should float to the top of your bowl of cold water and the seeds should stay at the bottom. With a strainer, skim off any pith from the water.

Place the pomegranate seeds in a colander and rinse under cold water. Enjoy right away—such as in this tasty salsa—or store in the refrigerator for a few days in an airtight container.

Recipe

• Pomegranate salsa


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