One of my favorite fruits to eat this time of year is a ripe, crimson pomegranate. The small, juicy seeds are like little hidden gems just waiting to be discovered. However, like most things worth anything in the world, you have to work for them.
My Mom told me a story once about her and her siblings opening and eating a pomegranate around their kitchen table as children. By the end of their snack, there were splatters of red juice all over the kitchen, especially the ceiling. I always loved the imagery of that story but unless you feel like scrubbing pomegranate juice off of your ceiling, I suggest you try it my way instead :)
Start by scoring the fruit so that it creates 5 or 6 sections. Make sure that you get the knife in there deep enough to separate the fruit but not too deep or else there will be splatters. Go slowly. Next, fill a large bowl about 3/4 of the way full.
Submerge the pomegranate in the water and slowly break it apart, section by section. I like to only work with one section at at time, setting the larger portion of the fruit to the side. And - beware: the juice can stain counter tops, so be careful.
Making sure you are always working with the fruit sections submerged, gently break apart the seeds from the creamy flesh that holds it all together. They will come out quite easily and sink to the bottom of the bowl.
Once you have broken up all of the seeds, you will find that any remaining white skins automatically float to the top of the bowl. This is one of the main advantages to opening your pomegranate in water because trying to peel this stuff off seed by seed is not much fun. Trust me on this one.
Take a slotted spoon and remove the excess skins.
What you have left are these little delights. They are SO good.
I like to keep them in the fridge and just grab handfuls as a snack or mix them in with plain yogurt. Yum.