The best way to get the seeds out of a pomegranate is to cut it in half, lengthwise down from the crown, then cut each half in half. Dunk the four quarters into a large bowl of water and carefully separate the seeds from the membrane underwater. Don’t wear a white dress shirt while you do this, or your cuffs will be stained.
Discard the shell. Tiny bits of membrane will float to the top of the water. Pour these off, then strain the seeds. Done.
Use them right away, or if you want to freeze your pomegranate seeds, lay them in a single layer on a sheet pan and freeze for at least an hour, then transfer seeds to a freezer bag. They’ll last about three months.
Pomegranates are in season now. Choose big, heavy pomegranates with no cracks in the skin. They’ll keep for about two weeks at room temperature.
Cucumber and Pomegranate Salad
From “Lucid Food: Cooking for an Eco-Conscious Life,” by Louisa Shafia (Ten Speed Press).
Ingredients
2 cucumbers, peeled, halved and seeds removed
Seeds of 1 pomegranate
1/4 cup thinly sliced scallions, green parts only
1/2 cup fresh cilantro leaves
Juice of 1 lime
3 tablespoons olive oil
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese
Directions
Cut the cucumbers into slices 1/4-inch thick. Put the cucumber slices in a bowl with all but 4 tablespoons of the pomegranate seeds. Add the scallions, cilantro, lime juice and olive oil. Toss and season with salt. To serve, top with feta, pomegranate seeds and a few grinds of pepper.
