How to De-Seed a Pomegranate - How to Eat a Pomegranate


Eating a pomegranate can be a messy task. The juice can stain your clothes and even yor countertops!

The seeds of the pomegranate fruit are sweet, juicy and bursting with flavor. Sprinkled in salads, in fruit salads, over ice cream and sorbet, the seeds add an interesting addition to any dish. The seeds are tasty eaten by themselves!

Before you go biting into this delicious fruit, read this step by step, picture tutorial on how to de-seed a pomegranite. It will leave you stain free and with lots of seeds to eat!

Cut the crown end of the pomegranate and discard. The crown can be recognized by small crown-like top

Score the rind of the pomegranate in several places, but be sure not to cut all the way through.
Soak the pomegranate in cold water, upside down for 5-10 minutes.
Break apart the rind of the pomegranate and remove seeds from membrane. The seeds will sink to the bottom of the bowl.
With a sieve, remove rind and membranes from bowl.
Drain seeds with a collander. Pat dry with cloth or paper towel. Eat immediately or store in an airtight container in the refrigerator for up to two days.

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You can find lots of crazy guides telling you to separate pomegranate seeds from the pith and membrane in a bowl of water, but none of that nonsense is necessary. Eating a pomegranate is easy and pretty quick in the scheme of things, once you get the hang of it. Just follow the simple directions here and you'll be eating pomegranate seeds in no time.
Look for plump, rounded pomegranates (they dry out as they're stored, and older specimens will have started to shrink a bit as the thick skin starts to close in on the seeds) that feel heavy for their size and are free of cuts, slashes, or bruises.
Pomegranates do not ripen after they're picked, and yet bruise relatively easily when ripe. This means a lot of pomegranates are picked a bit under-ripe. You are much more likely to find truly ripe, fresh pomegranates at farmers markets, co-ops that get deliveries directly from farmers, and farm stands.
Once you tire of simply popping the sweet, juicy seeds (the juicy parts of which are technically arils and not seeds, which are the slightly crunchy bits at the centers of the arils) in your mouth, check out these

Use a sharp knife to cut through the peel of the pomegranate from stem to end. You can score the pomegranate just once or several times into sections. I like to score a medium pomegranate into 6 sections that I can then easily pull apart.
Cut off the top of the pomegranate, being sure to cut off enough of the top to reveal the bright red seeds underneath.
Pull the pomegranate apart into halves or sections - follow the sections of the pomegranate as divided by the white pith as much as possible (this is where the fruit will naturally pull apart in most cases).
Break the pomegranate sections into slightly smaller pieces for easier handling in the next step.
Peel off any bits of membrane covering the clusters of pomegranate seeds.
Working over a bowl, turn each pomegranate section "out." Take the edges of the section and pull them back to push the seeds out.
Gently rub or "pop" each seed off the pith or inside peel of the pomegranate. Ripe pomegranate seeds will come off the pith relatively easily, although you may need to remove a bit of pith at the seeds' ends where they were attached to the pith.
Repeat steps 5 - 7 for each section of pomegranate, then step back and behold the pile of beautiful shiny pomegranate seeds bright and ready to eat – unsullied by a soak in water as many methods recommend – and creamy white pith ready for the compost heap or garbage can.
Each medium size pomegranate will yield about 1 cup of pomegranate seeds. Use them in salads, drop them in drinks, or enjoy them straight-up.
Unsure of what to do with your hard-won treasure? Check out these 10 Ways to Use Pomegranate Seeds.