The Best Way to Juice a Pomegranate by Hand

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Want to know the best way to juice a pomegranate? I’ve tried complicated methods and messy ones so you don’t have to. It turns out that the simplest way is also the best way. 

Pomegranates are an incredibly beautiful and delicious fruit. 

If all you want out of the pomegranate is its seeds (wonderful on top of roasted acorn squash slices or in charoset) the technique is simple. Cut the pomegranate open, and gently pull back the light beige membrane that holds the seeds inside. 

But the seeds aren’t the only good part of a pomegranate. The juice is fabulous, too. Pomegranate juice adds a distinctive tart, yet sweet, taste to drinks and dishes. Try it in a pomegranate negroni or your favorite fruit smoothie. I’ve even got a recipe that uses the juice for an incredible single serving custard called pomegranate possets. (Recipe coming tomorrow:) 

Getting the juice out of a pomegranate may seem daunting. However, it is simple, too. Forget juicers, don’t bother with a blender, and put aside your food processor. All you need is the pomegranate, a fork, and a bowl. 

 

Tips on the Best Way to Juice a Pomegranate

• First Things First – Watch the video 🙂
• Food Safety – Wash and dry the pomegranate before you start juicing. You’ll puncture the skin to get the juice out, so you want to clean the outside. (The same as you would do for watermelon or other fruits or vegetables where you cut through the skin.)
• Avoid Staining Your Clothes – Use a deep bowl to catch the juice, preferably with a pouring spout. As you puncture the pomegranate with a fork, aim for the bottom of the fruit and hold it down into the bowl. Keep the pomegranate inside the bowl, with the punctures facing down as you press it to release the juice. 

How much juice will one pomegranate yield? A large pomegranate should yield about 1/2 cup of juice. Even after pressing out that much juice, the fruit will still contain at least a small handful of still-plump seeds that are pretty enough to use as a garnish on whatever you’re making.  

And now, for a fun celebration. 

My pal Coleen of The Redhead Baker is celebrating her blog’s 5th Anniversary. A group of us (blogging friends) are joining Coleen in a giveaway to mark the occasion. An Instant Pot and a gift card could be yours, so join in the fun. Hope you enjoy the posts we’ve put together in her honor as you visit the participating blogs. Happy Blog-anniversary Coleen. 

• Salted Caramel Affogato Parfaits by The Redhead Baker
• Triple C Coffee Cake by Desserts Required
• Slow Cooker Cranberry Barbecue Turkey Meatballs by All Roads Lead to the Kitchen
• My Favorite Carrot Cake with Cream Cheese Icing by The Wimpy Vegetarian
• The Best Way to Juice a Pomegranate by Hand by Mother Would Know
• Cherry Berry Mojito by Hezzi-D’s Books and Cooks
• Pecan Tassies by That Skinny Chick Can Bake

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