Pomegranates are a delicious and healthy fruit packed with ruby red seeds known as arils. But cutting them open isn’t always easy, and the juice can stain clothes and other surfaces if you don’t know how to handle them properly.
Everyday Health staff nutritionist Kelly Kennedy, RDN, shows you an easy way to cut a pomegranate without making a mess! This method also lets you store the arils for up to a year in the freezer.
1. Remove the Blossom End
Pomegranates are one of our favorite super fruits and are full of antioxidants that have many health benefits. They are also a delicious, ruby red addition to both sweet and savory dishes.
If you want to cut a pomegranate, it’s important to know how to remove the blossom end first. This will make it easier to separate the skin, white pith and seeds from each other.
To do this, locate the ridges on your pomegranate and make shallow cuts along them. The ridges will help separate the skin and white pith from each other and from the juicy seeds inside.
Once you’ve made your cuts, submerge the pomegranate in a bowl of water. The seeds will sink to the bottom and the white membranes will float to the top.
2. Score the Skin
Packed with hundreds of ruby red seeds called arils, pomegranates are an unpretentious yet tasty treat. They’re easy to prepare, and even easier to enjoy.
One pro tip, courtesy of Simonian’s Test Kitchen, is to score the skin before you cut into it. Using this technique, you won’t slice open any of the arils and will be able to easily separate them into segments.
To score the skin, look down at the pomegranate and feel along its sides to find 5-6 gentle ridges. Run your knife along these ridges, cutting about 1/4 inch deep around the circumference of the fruit.
3. Peel the Skin
If you’re trying to make a healthy snack or add pomegranate juice to a recipe, peeling the skin is crucial. Pomegranate skins are very juicy and can stain fabric and surfaces, so it’s a good idea to use kitchen paper or a cutting board to protect your work surface.
Start by laying your pomegranate on its side. Cut a 1/2-inch slice from the blossom end to expose the seeds (called arils) inside.
Then, find the ridges running from top to bottom along the pomegranate’s surface and make 4 shallow cuts between them.
If you have a paring knife, these gentle cuts will allow you to peel open the fruit without breaking any of its seeds. If not, you’ll need to tear it apart in a similar fashion.
4. Separate the Arils
Pomegranates have a tough skin that makes them difficult to peel. That’s why it’s essential to cut them open first before eating or using the seeds.
To separate the arils, start by cutting alongside the thin ridges along each surface. Look for about five or six ridges on each side of the pomegranate.
Repeat this process with each section. Then, fill a bowl with water and submerge each segment.
After a few minutes, the seeds will sink into the water and any membranes will float to the top. Use your thumb to gently but firmly loosen the seeds from their membranes.
Once separated, you can eat them right away or store them in the refrigerator for later use. They’re also great to add to recipes like a ruby red vinaigrette!
5. Remove the White Membranes
Pomegranates are a healthy fruit that contain a variety of nutrients. These include vitamins, minerals, fiber, and antioxidants.
To remove the white membranes that surround the seeds, use a sharp knife to cut along the ridges on the top and bottom of the fruit. Look at the pomegranate to find these ridges, and then slice deep enough to penetrate the skin without cutting the seeds.
The next step is to hold the pomegranate over a bowl of water and gently pry it apart into several sections while allowing any pieces of membranes to fall into the water. Once you have a few sections, remove the white membranes and any other seeds from the pomegranate.