Preparing Pomegranate

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Published 1989

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The sweet kernels of pomegranate must be detached from their tough, bitter membrane cavities. To extract the juice from the kernels, they should be crushed in a strainer.

Using the point of a sharp knife, cut around the blossom end of the fruit to remove it.
With the tip of the sharp knife, score the skin in quarters, taking care not to puncture any of the juicy kernels inside.
With your hands, follow the score lines and break the fruit in half. Break each half in quarters. Note Cutting the fruit at this stage would puncture the kernels, causing juice to leak.
Peel the hard skin back from each quarter and release the kernels into a bowl. Discard any stray membrane.