1. Cut pomegranate in half widthways with sharp knife.
2. Hold over a bowl cut side down.
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3. Bash the top with a wooden spoon to release the seeds. Be careful as the juice stains.
4. To release the remaining seeds, cut portion in half again, turn inside out, and tease seeds out using fingers. Discard any white pith.
5. Pomegranate seeds can be frozen in an airtight container for up to 3 months.
Use your skills to make these triple-tested recipes:
Pomegranate, blueberry and pistachio trifle recipe
Tutti frutti cheesecake recipe
Or, try adding pomegranate seeds to this spiced chicken stew recipe
Classic glass bowl (2 litres), Pyrex. Pro slicing knife, Zwilling J.A. Henckels. Wooden spoon, blue-sided chopping board, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
