One of Fall's great treasures is the arrival of pomegranates. Everyone sees the bowl of pomegranates on my table and swoons. Then they say "but I never get them because I can't open them without staining my fingers/clothes/my whole kitchen!" So here's a step-by-step guide.
As Ennyn says: "Easy, Peasy, Lemon Squeezy."
Fill a large bowl with water.
Cross-cut the blossom end, you can do this under water to ensure no juice stains anything.
Pull the pomegranate apart gently - under the water! (I had to pull this out of the water to photograph it.)
Gently pull apart the quarters of the pomegranate - also under water.
Gently push the seeds (arils) off the membranes, they'll drop to the bottom of the bowl. The membranes and skin will float.
In no time, you'll have a bowl of the garnet treats at the bottom of the bowl. You can scoop out the membranes and seeds and drain the water...
A beautiful dish of goodness. Add to salads, sauces, pilafs, or eat them as is. I love them with persimmon and they're fantastic with cranberry sauce.
With a whole bunch from family out West, I'm thinking it's time to try my hand at Pomegranate Syrup.