Deseeding a Pomegranate 101


Look at the gorgeous fruit!!  It’s hard to believe a fruit as stunning at the pomegranate actually exists!  Yet it’s one of the oldest known fruits, found in writings and artifacts of many cultures and religions, and is an original native of Persia.  This nutrient dense, antioxidant rich fruit has been revered as a symbol of health, fertility and eternal life.

But who wants to deal with deseeding it, especially when the seeds break and squirt all over the place staining that fresh white blouse you just put on?  Not me.  Until someone showed me how to get those prized seeds out of its shell without any drama.  Here’s how you do it.

1:  Make a cut around the perimeter — not to deep.  See below.



Step 2: Twist the two sides of the pomegranate until it breaks in half.  You may want to do this in the sink in case it drops a bit.  Look at that fruit!!


Step 3:  Put a bowl of water into the sink.  Dunk one half at a time in the bowl and start gently pulling the seeds out of the shells until they are all out!


Step 4: Pull the pith out of the water with your hands.  Then strain the water from the seeds.


Enjoy these ruby colored seeds any way you want!  Just pop in your mouth whenever you think of it or include them on lots of dishes you make, be it oatmeal, yogurt, salad, smoothies, chicken, etc etc.

Straight from the Tillamook Bay – Dungeness Crab

IMG_2034We have a 1961 Dillabaugh boat that we use a lot during the summer to cruise down the Willamette River and any other bodies of water we can find.  The weather’s been so nice in Portland this winter that my husband and son drove out to Tillamook Bay yesterday and picked up some fresh crabs for us by using traps.  Yes!   It’s true.  All you do is put a monster-sized turkey leg or a whole chicken in the trap, leave it in the water for about 30-45 minutes (and have fun tooling around in the interim), pull the trap out of the water and viola!  Sometimes it doesn’t always work out so smoothly but this time it did.

Some health benefits of crab:

  • Good for diabetics:  Crabs are rich in chromium, which helps insulin to metabolize sugar, and thereby lowers the blood glucose levels in the body.
  • Anti-cancer properties: All shellfish and crab too, have plentiful amounts of selenium. Selenium is an anti-oxidant, and cancels out the carcinogenic effects of cadmium, mercury and arsenic, which can cause tumors. Higher levels of selenium in the blood lead to lower rates of cancer.
  • Helps with cholesterol: While crab meat crab meat is low in saturated fat, the presence of chromium helps to increase the level of HDL (good cholesterol) in the body, and thus reduces the risk of strokes and coronary and circulatory heart disease.
  • Omega-3 fatty acids: Crabs, like all shellfish, are also rich in omega-3 fatty acids, which it gets from phytoplanktons and algae. Omega-3 fatty acids, help in reducing the stickiness of blood platelets, thus making red blood cells more flexible and ensuring smoother flow. Omega-3 helps to reduce the level of tri-glycerides and LDL (low-density lipo-proteins), which clog up artery walls as deposits.

If you’re cooking your own crab, try not to overcook it as you don’t want to lose a lot of the vitamins, minerals, and nutrients.





Here’s a link to cooking fresh crabs.  Enjoy!