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Questions about pomegranates

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I'm new to buying & eating pomegranates at home and would like some advice on how to recognize when the seeds shouldn't be eaten because of spoilage. I'm not talking about really obvious signs of spoilage, of course. I've noticed when cutting some open that some of the normally white flesh inside is brown or spotted. Sometimes the seeds in those areas look soft & brownish, in which case I toss them, but sometimes the seeds look firm & red even when the flesh doesn't look that great. Is it still OK to eat those seeds? I always eat them raw, incidentally, so no heating is involved. Also, are there any tips for picking "good" poms at the market? Thanks!

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  1. I still eat them from the inside as long as they are firm even if the outside has discoloration or has withered.

    1. I pitch the Arils (seeds) when they start turning brown. Look for unblemished, smooth husks. As pomegranates age, moisture evaporates from the husk and they'll develop a lumpy appearance which will let you know you should eat it soon (the arils inside are still plump and juicy though). They'll keep unopened at room temperature for a month, refrigerated for 2 months. Arils can be refrigerated in an airtight container for up to 2 weeks or frozen for longer storage.

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      1. re: Patrincia

        Thanks so much. Exactly the advice I was looking for!