Accessing the Arils

     Most of us just call them seeds.  But the tiny ruby orbs inside the pomegranate are actually called arils.  The Huffington Post rightly states that "...the pomegranate is one of the trickiest, yet tastiest fruits...they bear marvelously sweet arils."

     But getting the Jewel of Autumn to release those tiny arils is another story entirely.



     Several theories predominate in culinary wisdom, from whacking the halved fruit with a large wooden spoon, to spanking it with a spatula or mallet.  One source I consulted recommends rolling the fruit first as you would a lemon or lime.  Then there's another method that I have nicknamed the Magellan Mapping approach that advocates a primary circumnavigation of the pomegranate before scoring it from pole to pole into quarter sections.

     But most seasoned pomegranate de-seeders employ what I call the Jacques Cousteau method, that is, underwater.  It goes like this:

1. Cut the crown (protruding blossom end) off the pomegranate, removing with it some of the pale-yellow pith.  Take care not to pierce the seeds within.

2. Lightly score the skin in quarters from stem to crown end.

3. Immerse the scored fruit in a large bowl of cool water and soak for 5 minutes.  Holding the fruit under water, break sections apart with your fingers, separating the seeds from membrane.  The seeds will sink to the bottom of the bowl.

4. Discard skin and membrane.  Drain the seeds and dry on paper towels.

     But before you attempt the following, one word of caution.  Pomegranate juice stains!  It will leave red stains on both hands and apparel.  So as the saying goes, "Wear old clothes."  And goggles and snorkel are optional.