Day 20 AEDM: Pomegranate 101

About 7 years ago, I was in Atlanta visiting one of my college besties. While we were making a quick pit-stop at Publix, I saw some POM juice. I like to try new things, so my buddy and I each got a bottle. Since then I have L-O-V-E-D pomegranate anything.


It’s funny how a fruit that’s existed for centuries (it’s mentioned dozens of times in the Old Testament of the Bible) is suddenly the “newest” rage.

Surprisingly though, I had never ventured far enough into the fad to mess with a fresh one. I’d even read recipes that sounded amazing but avoided making them because they called for fresh pomegranate seeds and I just assumed it would be too much hassle.

You know what happens when you assume, right?

Although some days my AEDM “creativity” has been something incredibly simple that hasn’t seemed to amount to much, the challenge has given me a new perspective.

WHY on EARTH am I waiting for some magical moment where all the stars will align and the timing will suddenly be perfect for trying new things?!



So, I went to the store and bought a fresh pomegranate. I didn’t know if I would get to it the same day I bought it, but I was SURE I was going to do it for one day of AEDM.

Today was that day. And, I have to say: it was the most fun I’ve had in the kitchen in a long time.

I felt as if I were seeing with fresh eyes. With a childlike perspective. As if I were glimpsing a teeny bit of the great Creator’s awesome imagination. Seriously, my first pomegranate experience was completely transcendent.

If you’re ready to try it for yourself, here are some simple steps. If you’re like me, sometimes just having some fool-proof directions gives you the kick in the duff you need to get over the fear of the unexpected.

Step 1: Cut off the flowery top of the fruit:


Step 2: Section the fruit into a few pieces.


Step 3: Submerge each section in a bowl full of water:


Step 4: Gently use your fingers to separate the pith from the juicy seeds:


((I liked this step a LOT…reminded me of the childhood summers I spent shucking corn on my grandparents’ farm in Nebraska)) :)

As you can see in the photo, the pith is light enough to float to the top of the water, while the dense seeds sink to the bottom of the bowl! Awesome.


Look at those yummy rubies! Mmm. I can taste their tartness now!


Step 5: Use a strainer to skim the pith off the top of the water.


All the seeds will be at the bottom of the bowl at this point.


Step 6: Use the strainer to drain the seeds. Rinse, if desired.


Step 7: Throw a pinch of those sassy seeds in your mouth and enjoy the flavor rush! :)


Afterward, my kitchen looked like a scene from the board game “Clue”: Artist Abbi. In the kitchen. With a pomegranate.


This was fun. It was simple. It was outside my “normal” definition of art, yet it felt intensely creative.

And as soon as the pears in my kitchen ripen, I’m making one of those recipes that called for pomegranate seeds!


  1. Camille says:

    I’m really tickled that they’ve become the “it fruit” too.
    The trees grow all over in Jamaica, I ate them all the time as a kid, straight from the tree in our backyards. In fact we’d pick ‘em then just bang em on a sidewalk or a rock to get it open and enjoy straight from the source.
    Now I see them for sale in grocery stores in the US and they seem a little expensive to me because I think of them growing so easily at home and they’re being made into power juices. All I can think is wow, all this for the little pomegranate?!
    But they are just as delish now as they were when I was a kid =)
    I laugh with friends from home about it sometimes.
    Mangoes have a similar story for me too.

  2. evie s. says:

    Thanks for this Abby! I was just about to google how to eat a pomegranate because I bought one last week! Then I saw your post. Awesome, I’m going to do this today. :)

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