In the fruit market, pomegranates as red as agate and as white as crystal are mouth-watering. But for many people, how to choose a pomegranate is not a simple matter. The following points may help you.
The yellow varieties are sweeter. Many people think the redder the fruit, the sweeter it is, but this does not apply to selecting pomegranates. There are many varieties of pomegranates, with red and yellow skin being common. Generally, the yellow varieties are sweeter. Sweet pomegranates have a closed calyx, rough skin, and short, wide leaves; whereas sour pomegranates often have an open calyx, a regular shape, shiny skin, and narrow, long leaves.
Angular ones are better than round ones. When many people buy pomegranates, their first reaction is to pick the ones that look plump and smooth. In fact, pomegranates with a round appearance tend to have thicker skin. On the contrary, those with visible ridges are the ones with thin, fully ripened skin, and these pomegranates are sweeter.
The heavier ones have more juice. Generally, for two pomegranates of the same size, the heavier one will have more moisture, more juice, and fuller arils.
Firm skin means freshness. A pomegranate with shiny skin and a tight feel is fresh. Loose skin with dark spots may have been stored for too long. Additionally, a pomegranate without scratches on the skin and still with its stem and leaves is fresher.
Finally, here's a little tip for peeling a pomegranate: After making a horizontal cut at the top and removing the cap, use a knife to score the skin along the white membranes. Be careful not to cut too deep. Then, gently pierce the center white core with the tip of the knife and pull it out. Finally, gently break the pomegranate apart, and it will "bloom," making it very easy to remove the arils.