Deseeding

Deseeding is the practice of removing seeds from fruits, vegetables, or other plant products. It is used to improve texture, reduce bitterness or toughness, and prepare foods for processing or eating. Deseeding can also be performed to produce seedless products or to prevent seeds from interfering with storage or cooking.

Techniques and examples vary by produce. In home kitchens, deseeding often involves cutting the fruit open and scooping out seeds and surrounding membranes, as with tomatoes and peppers. For cucumbers and melons, seeds are typically removed by slicing lengthwise and scooping or by scraping with a spoon. Citrus fruits are deseeded by removing seeds from the pulp with fingers, a small knife, or a citrus tool. More brittle seeds, such as those in pomegranates or grapes, may be separated by hand or with specialized tools, and in some cases the fruit is sectioned or pulped to separate seeds from the flesh.

Industrially, deseeding can be performed on a larger scale using mechanical seed removers, mills, separators, or decore devices. These processes are common in juice, sauce, and preserved-food production, where seeds can affect texture, mouthfeel, or stability.

Safety and culinary considerations include awareness that some seeds contain compounds that are toxic or bitter in large amounts (for example, certain fruit seeds contain cyanogenic compounds, though typical consumption is low). Professionals often remove seeds to meet texture or flavor goals, while retaining or repurposing seeds when they are edible or valuable for propagation.

See also seedless varieties, coring, and seed removal tools.