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How to Eat a Pomegranate
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How to Eat a Pomegranate

Prep Time: 3 mins

Cook Time: 0 mins

Pomegranates are an amazing “uber” fruit with a plethora of health benefits. They are rich in dietary fiber, and of course contain a wealth of vitamin C. They are an excellent anti-oxidant, promote blood circulation, and contain an elusive healthy compound called ellagitannins. These special little nutrients may be effective in cutting down the risk of heart disease. Additionally, studies suggest that consuming the pomegranate may be helpful against such diseases as prostate cancer and diabetes.

So, needless to say, the inclusion of this fruit, reputedly from the Himalayas, into one’s diet is probably a smart move. I drink about a 1/3-cup of pomegranate juice each morning and find that it really helps my body to feel good and clean, especially when I’ve consumed unhealthy food the night before. Yet, I admit I do not buy the actual fruit often and that is for one reason only. They are a pain to eat without staining everything within a one-yard radius.

That ends now people! There is an ingenious way to consume pomegranate seeds without any mess and tears. Never waste money failing to cut open a pomegranate again.

Steps:

  1. Cut a circle around the flower end of the pomegranate (the part the sticks out). You do not want to cut into the seeds.
  2. Cut off a bit of the other end so that there is a flat surface to work on, but remember not to cut too deep into the fruit.
  3. Find the natural ridges in the pomegranate. They are subtle, but they are there. Slice along these ridges, knife facing down.
  4. Be careful to slice the skin and not too deep. Again, you don’t want to break the seeds.
  5. Using your hands, gently pull apart the fruit. You will get small portions that naturally break away.
  6. Pull away the thin inner skin on the sides of the slices that remain.
  7. Enjoy eating, as you would a slice of watermelon.
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    This is wonderful! I can never eat pomegranate fruit without looking like I killed someone. Thanks for sharing, Alix.
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