How to Prep and Eat a Pomegranate (with Photos!)

– Pomegranates are a nutritious, seasonal fruit high in fiber and antioxidants, available from late September to November.

– Removing pomegranate arils underwater minimizes mess and keeps your kitchen clean.

– Pomegranate arils add tart-sweet flavor to salads, roasted vegetables, meats, desserts and snacks.

Few fruits are as festive as bright red pomegranates, which come into season just as so many fruits are past their time: late September to the end of November in the United States. Their tart and sweet flavor also pairs perfectly with fall and winter produce, like Brussels sprouts, sweet potatoes and arugula, making them a tasty addition to any meal celebrating the fall harvest. Pomegranates are also really good for you: they’re high in fiber, stocked with antioxidants and may even help manage high triglyceride and LDL cholesterol (known as “bad”) levels.

There is, however, one small problem: getting those arils (seeds) out without making your kitchen look like a crime scene in the process. And while you can buy the arils already removed, they are fresher when kept in a whole pomegranate until you’re ready to use them—not to mention more affordable. And we have a trick to make the whole process a little bit less messy—removing the arils underwater. Read on to find out everything you need to know about eating a pomegranate—from choosing a ripe one to breaking one open and removing the arils.

How to Pick a Perfect Pomegranate 

It’s tricky to tell whether a pomegranate is ready to eat or unripe, as the edible arils are tucked behind a thick, hard skin, between sections of pulp, not unlike orange segments. But there are a few tricks. 

Color: First, choose a fruit that has a deep red color. FYI: the color may vary depending on the cultivar. Most common pomegranates found in grocery stores are red, but if you’re buying from a farmers’ market or specialty store, pomegranates can range from yellow to purple, with pink and red varieties being the most common. Ask the staff what color indicates ripeness on their fruit.

Weight: Hold the fruit in your hand and see if it feels heavy for its size. The fruit releases juices as it ripens, making it heavier.

Appearance: Pomegranates that are the most vibrant in color and are free of scratches, cuts, cracks, bruises and decay will be the best quality. The skin should also have a slight give, rather than being rock hard. 

How to Cut a Pomegranate 

Before digging into the pomegranate, you’ll want to have a few supplies on hand. First: a plastic cutting board, which will be less likely to stain than your favorite wooden board and easier to clean. Next, you’ll need a large bowl—one that’s big enough for a few cups of water and that you can comfortably fit the pomegranate and both your hands in with room to work. Fill the bowl with about 1½ to 2 cups of cold water. You’ll also need a large colander—a pomegranate holds about 1 cup of arils, so your colander will need to be able to hold that much. Lastly, you’ll need a sharp knife.

Step 1: Using a sharp knife, cut off the blossom end of the pomegranate. 

The blossom end is the one that’s pointed. With the pomegranate on the cutting board, use the knife to slice through and cut away this top part. You need to cut only a few centimeters, revealing the inner arils and pulp. 

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali

Step 2: Score the pomegranate into six sections.

Pomegranates typically have a subtle hexagonal shape, with six ridged sections on the outside. Score the pomegranate skin along each of these ridges, being careful not to cut too deep, as you’ll damage the arils. Score each section around the arils on the top of the pomegranate as well. 

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali

Step 3: Break the pomegranate apart.

Holding the pomegranate above the bowl of water, slide your fingers between the scored lines you just made, and break the pomegranate apart into six sections. The water will catch any arils that fall out, as well as make cleanup easier. 

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali

Step 4: Scoop out the arils from the first section.

Place one section of the pomegranate in the bowl of water. Using your fingers under the water, scoop out the arils into the bowl. You can also tap the back of the pomegranate to get the arils to fall into the water, if you prefer. With either method, pulp may become dislodged from the pomegranate, too, but don’t worry—these pieces will float to the top of the bowl. 

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali

Step 5: Repeat with each section.

Leaving the first section’s arils in the water, repeat scooping the remaining sections’ arils into the bowl using your hands. 

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali

Step 6: Drain half the water.

As you’ve been removing the arils, bits and pieces of pulp will have also broken off. Because these are less dense than the arils, they will float to the top of the bowl, while the arils sink to the bottom. Drain half the water off into the colander, just enough to pour off the pulp. 

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali

Step 7. Clean the colander.

Dump the pulp pieces into your compost or trash, then give your colander a quick rinse. 

Step 8. Drain and rinse the arils.

Last, pour the arils into the colander to drain. Give them a good rinse with water to remove any excess pulp and debris before using or eating. The arils can be stored in an airtight container for four to five days in the fridge. 

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali

How to Use Pomegranate Arils 

Pomegranates are tart and sweet—more tart than a red grape but less tart than a cranberry. Because of their tanginess, they are a great addition to salty and savory dishes, especially salads. Pair them with goat cheese and arugula for a bright, cold-weather salad, or top roasted Brussels sprouts with them to bring acidity to the dish. The arils can be made into a juice or molasses, which makes an excellent glaze for duck, chicken or beef. The arils also bring a bit of balance to roast lamb. Pomegranate arils aren’t just for savory dishes, though: they can be added to sweet desserts and are great for healthy snacking or to simply top a yogurt parfait or oatmeal at breakfast, too. 

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali

Frequently Asked Questions

• Are you supposed to eat the seeds of a pomegranate?

  Yes, the seeds, also called arils, are the edible part of a pomegranate. The seeds are high in antioxidants, which help fight inflammation. They’re also high in fiber and potassium. It’s best to avoid eating the pith, which is bitter, and to discard both the pith and the skin. 

• What is the correct way to eat a pomegranate?

  The correct way to eat a pomegranate is to cut the blossom end of to expose the arils and sections and then score the sections along the ridges on the outside of the pomegranate. Then you’ll want to pull apart the sections over a bowl of water to catch the arils. Hold each section under water and scoop out the arils with your fingers. Drain off the pith and debris and then drain and rinse the arils before eating them.

• Do you eat the whole pomegranate seed or spit it out?

  The entire pomegranate seed is edible. You can eat both the juicy part and the seed itself. Pomegranate seeds are packed with antioxidants and fiber.