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Ingredients
for FROZEN POMEGRANATE |
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Yield: approx. 1kg* arils |
Yield: approx. 1kg* arils |
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Fresh Pomegranates |
2kg (4.4 pounds) |
2kg (4.4 pounds) |
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*the arils generally makes up about 50% to 60% of the fruit’s total weight, depending on the variety and size of the fruit. |
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METHOD:
1. Thoroughly rinse the pomegranates under cool running water to remove any dirt or surface debris.
2. Cut the rind ends off each pomegranate to reveal the white membranes.
3. Along the white membrane lines of each
pomegranate, carefully cut through only the rind from top to bottom (3-4 cuts
per pomegranate).
4. Gently pull along the cuts you just made to
reveal the interior sections of each pomegranate.
5. Gently remove arils into a bowl using your
fingers (recommended) or a spoon, discarding any white pith.
TIP: the white pith
floats, so separating the pomegranates in a bowl of water will reduce juicy
mess. Fingers are also better for removing arils - spoons easily crush the
arils.
6. Rinse pomegranate arils under cool running
water to remove any pith/membrane.
7. Pat pomegranate arils dry with a clean tea
towel (or paper towel) - any moisture could lead to freezer burn.
8. Line a tray with baking paper. Spread the pomegranate
arils in a single layer.
9. Freeze for 2-3 hours or until pomegranate
arils are firm and frozen.
10. Once the pomegranate arils are frozen,
transfer them to airtight containers (or a resealable freezer bag). Fill
bag/container to the brim to remove as much air as possible - excess air could
lead to freezer burn.
11. Label and date the bag/container.
12. Store pomegranate arils in the freezer for up
to 12 months (or 5 to 7 days in the refrigerator.
13. To use pomegranate arils, thaw overnight in
the refrigerator or use directly from the freezer in smoothies and other
recipes.
NOTES:
o Freezing whole pomegranates
- effective, it requires more freezer space and may be less practical
for future use. To freeze whole pomegranates, thoroughly wash and dry the fruit
before placing it in a freezer-safe bag. Wrapping the pomegranates in aluminium
foil can help reduce the risk of freezer burn.
PARTS
OF A POMEGRANATE:
o RIND
- the pomegranate’s tough outer skin.
o ALBEDO
- the thick white inner layer located beneath the rind.
o MEMBRANE
- a thin, translucent layer surrounding the arils, the membrane has a
bitter taste and is generally not recommended for consumption.
o ARIL
- the juicy flesh surrounding the inner white seed can range in colour from
pale pink to deep red.
Author: Megan Radaich
Image Credit: Megan Radaich
Publication:
www.foodpreserving.org