Market watch with Timaree Hagenburger
Timaree Hagenburger is a registered dietitian with a master's degree in public health. She also is a nutrition professor at Cosumnes River Community College in Sacramento and a food lover who likes sharing tips and tricks on how to enjoy fresh California fruits and vegetables. This week's segment revolves around one of Timaree's favorite wintertime fruits: pomegranates.
Extracting the arils
How to get to those delectable pomegranate seeds without a mess!
- Fill a large bowl with water.
- Carefully slice off the top and bottom of the pomegranate(s) and cut a divot into the top (similar to cutting out the stem indentation area from a tomato). This is important, as it will make a big difference when pulling the pomegranate apart; you won't need to use a lot of force (and risk crushing some arils)!
- Score the skin along the sides of the pomegranate several times, making "segments."
- While holding the pomegranate underwater in the bowl, pry the pomegranate apart into the segments at the score lines.
- Carefully free the arils underwater and discard the rest (white structure and skin).
- Drain the water and spread the arils on paper towels to get rid of excess moisture.
- Transfer the arils, covered loosely with a damp paper towel, to a plastic or glass food-storage container. The arils will stay fresh for a week or more kept like this in the refrigerator—and can even be frozen.