Knowing How to Cut a Pomegranate without making a big mess seems impossible, but it’s actually quite easy to do! The best way is to slice the peel, open it up, brush the arils away from the white pith, then pick out the floating membranes. The sweet and tart juice surrounding the seeds makes a fantastic addition to many recipes, or you can eat them for a quick snack!
For years I have avoided this intimidating Fall and Winter fruit that’s loaded with antioxidants and a sweet but tart flavor. Cutting it seemed incredibly challenging. I just didn’t know where to start.
After finally taking the plunge, I learned with this foolproof method that it is actually pretty simple to do!
Not only is it easy, but by removing the arils under water you can avoid a big mess.
The tasty red juice surrounding the seeds will stain – so use caution if you are wearing white!
Once you’ve released the sweet and tart arils you can use them to give the perfect juicy bite to a Fall Harvest Salad, Roasted Butternut Squash with Goat Cheese, or even enjoy them by the spoonful!
Parts of a Pomegranate
Pomegranates have a tough and thick skin. Because of this you will want to peel it before enjoying the insides.
On the top of the pomegranate you will see what looks like a crown, this is the calyx, or blossom end. The opposite end is referred to as the stem end.
Once you open the fruit you will find a white membrane similar to citrus such as lemons, limes, and oranges. This membrane, or pith, is interwoven with white seeds surrounded by a red outer layer. These fluid filled capsules are called the “arils“, and are the part of the pomegranate you want to eat!
How to Cut a Pomegranate
The basic steps for cutting a pomegranate are simple to follow.
In order to do this you will need a pomegranate, a sharp knife (a paring or chef’s knife both work great!), and a large bowl of water.
Remove the Top
Place the pomegranate on a plastic or wooden cutting board. Locate the blossom end and cut about ½-inch from the top. Slice in a circular fashion around the pomegranate in order to remove it.
Cut Along the Ridges
Feel the sides of the pomegranate, you should be able to locate 5-6 ridges. You will also be able to see the white lines of pith from the part that has been cut away. This is where you should make your cuts.
Make shallow cuts along the ridges, about ¼-inch deep. Be careful not to slice the fruit all of the way through so you do not burst the arils.
Separate the Sections
Hold the pomegranate in the palm of your hand and gentry pry it apart at the cuts to reveal the arils. It should break into multiple portions.
De-Seed the Pomegranate Arils
Submerge the pieces in a large bowl of water and carefully use your hands to brush the seeds away from the white membranes. The seeds should sink to the bottom and the white membranes will float.
You can also do this without the bowl of water, but the arils tend to fly away and the juices will stain your clothes.
(Avoid hitting a pomegranate with a wooden spoon, it’s just going to splatter red juice all over you and your countertop!)
Rinse and Drain
The white pieces, or membranes, will float to the top of the bowl while the pomegranate seeds will sink to the bottom, thus making it easy to separate them.
Scoop the white pieces out of the water using a spoon. Drain the pomegranate seeds in a colander and pick out any remaining white parts.
How to Make Pomegranate Juice
Place arils in a citrus juicer and press until juice runs out. Repeat this process until you have your desired amount of juice.
Additionally, you can place the pomegranate arils in a sieve or fine-mesh strainer and mash them through with a wooden spoon.
How to Pick a Good Pomegranate
There are a few things to look for when selecting pomegranates at the store.
First take a look at the shape. Avoid a perfectly round sphere and instead choose one that has somewhat flat sides with ridges.
The skin should be firm and smooth and the color will range from light to dark red.
When you pick it up the weight should feel heavy compared to its size. This will indicate that the arils are plump and juicy.
Lastly, look for a ruby red color. Ones that are beginning to turn brown are overripe.
Meal Prep and Storage
- To Store: Place the pomegranate seeds, or arils, in an airtight container in the refrigerator for up to 1 week. When they start to get slimy, you know they’ve gone bad.
- To Freeze: Arrange the arils on a baking sheet lined with parchment paper and freeze for 2 hours. Then transfer to a freezer-safe airtight container for up to 1 year.
FAQs
While it is technically possible to eat the skin it is not recommended since it is quite tough and leathery.
There are no poisonous parts of a pomegranate. The skin might be dangerous if consumed in excess quantities, but it is generally considered safe.
The seeds are surrounded by the juicy arils, all of which can be eaten. Some do not care for the texture of the seed itself and spit it out once the flavor is gone.
Carefully score the ridges with a knife, pry the skin apart, and submerge the portions underwater while gently brushing the arils away from the membranes.
Expert Tips and Tricks
- No round balls. Find pomegranates that have ridges and flat sides instead of a perfect sphere.
- Slice shallow. Don’t make the cuts along the ridges too deep or you will slice the arils and make a mess.
- Dunk ’em. Remove the arils from the pith underwater to keep things tidy.
- Go for colors. Steer clear of white when your handling pomegranates. They stain!
- Save for later. Keep arils for up to a year in the freezer to have on hand to add to recipes.
Pomegranate Recipes
Now that your pomegranate is ready to eat you can add it to any of these delicious dishes:
- Massaged Kale Salad
- Roasted Butternut Squash Soup
- Chopped Kale Salad – Substitute pomegranate seeds for the cranberries!
- Roasted Butternut Squash with Maple
- Creamy Pumpkin Soup
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How to Cut a Pomegranate
email this recipe!
Ingredients
- 1 pomegranate
Instructions
- Locate the blossom end and cut about ½-inch from the top. Slice in a circular fashion around the pomegranate in order to remove it.
- Feel along the sides of the pomegranate to locate 5-6 ridges. You can also see the white lines of pith from the top which will indicate where you should cut. Score the skin about ¼-inch deep around the circumference of the fruit, being careful not to slice all of the way through. Repeat this step on all of the ridges.
- Carefully peel apart the pomegranate and separate it into pieces to reveal the arils.
- Place the segments into a large bowl of water and brush away the seeds from the white membranes using your hands. The seeds should sink to the bottom of the bowl of water while the white membranes will float.
- Remove the white pieces from the water and drain the pomegranate seeds in a colander.
- To Make Pomegranate Juice: Place arils in a citrus juicer and press until juice runs out. Repeat this process until you have your desired amount of juice.
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Video
Notes
- To Store: Place the pomegranate seeds, or arils, in an airtight container in the refrigerator for up to 1 week.
- To Freeze: Arrange the arils on a baking sheet lined with parchment paper and freeze for 2 hours. Then transfer to a freezer-safe airtight container for up to 1 year.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
