To cut a pomegranate with the least mess, score the skin from top to bottom, break the fruit into sections underwater in a bowl, and let the arils sink while the white pith floats. CRFG describes the basic move: score the fruit deeply several times vertically, then break it apart. Below are three ways to do it, how to avoid stains and how to store what you get. If you grow your own, our pomegranate tree guide shows how to get fruit like this at home.
Before you cut: choose a good fruit
A ripe pomegranate has a distinctive color and makes a metallic sound when tapped (CRFG). Our guide on how to tell if a pomegranate is ripe explains the cues. Wash the skin and dry it so the knife does not slip.
You need a sharp knife, a cutting board, a large bowl and a wooden spoon for the tapping method. Put on dark clothes or an apron, because the juice stains.
Method 1: the water-bowl method
This is the cleanest way, because the juice goes into the water instead of onto you.
- Cut off the crown. Slice a thin cap off the blossom end, the end with the small crown, so you can see the white membrane and the ridges inside.
- Score the skin. Cut shallow lines from the crown end down along the ridges, a few around the fruit. Cut through the skin only, not into the arils.
- Break it apart in water. Fill a large bowl with cool water. Hold the fruit under the water and pull it apart into sections along your score lines.
- Free the arils with your thumbs. Still under water, rub the arils loose with your thumbs. The arils sink, and the skin and white pith float.
- Skim and drain. Lift the pith and skin off the top, pour the rest through a colander and pat the arils dry.
Method 2: score and break apart
This is the dry version of the same idea, and it is the method CRFG describes. Score the fruit deeply several times vertically, then break it into sections. Hold each section cut side down over a bowl and push the arils out with your thumbs. It is quick, and it works well for one or two fruit, but expect a few drips.
Method 3: halve it and tap
For a fast method with less handling, use a spoon.
- Cut the pomegranate in half across the middle.
- Hold one half cut side down over a large bowl, with your fingers spread.
- Tap the skin firmly with a wooden spoon. The arils drop into the bowl.
- Turn the half and keep tapping. Pick out any white pith that falls in.
- Repeat with the second half.
If a few arils stay stuck, loosen them with your fingers. Tapping can bruise the arils a little, so use it when you want a quick bowlful rather than perfect arils.
Which method should you use?
| Method | Best for | Mess level |
|---|---|---|
| Water bowl | Several fruit at once, and the neatest result | Lowest |
| Score and break apart | One or two fruit, when you want it fast (CRFG) | Medium |
| Halve and tap | A quick bowlful with little handling | Medium to high |
If you are new to it, start with the water bowl. It is forgiving, and the floating pith saves you picking each aril clean.
What to do with the arils
The arils are eaten whole, seed and all. CRFG says Wonderful has seeds that are not very hard. Sprinkle them over salads, yogurt, oatmeal or roasted vegetables, stir them into rice, or eat them by the spoonful. They are also a good garnish for drinks and desserts.
Storing pomegranates and arils
- Whole fruit: keeps 1 to 3 weeks at room temperature (NMSU), and for 2 to 3 months in cool storage at about 40–55°F (TAMU, NMSU).
- Arils: keep them in an airtight container in the fridge, and use them soon.
- To keep them longer: spread the dry arils on a tray, freeze them, then move them to a freezer bag.
Cutting tips
- Work in water if you can. It is the neatest method and keeps the juice contained.
- Use a sharp knife. A dull blade slips on the thick skin.
- Score, do not slice deep. Cutting through the arils bursts them and releases juice.
- Pick out the pith. The white membrane is bitter, so remove what you can.
- Do not worry about neatness. If some arils break, add them to the bowl and use the juice too.
Eat what you grow
A pomegranate is a good fruit to grow for the arils alone. If you want to try, start with our pomegranate tree guide, then choose a variety in our pomegranate varieties guide. For another fruit that is eaten fresh from your own tree, see how to eat a fig.
Frequently asked questions
What is the easiest way to cut a pomegranate?
Score the skin from crown to base a few times, then break the fruit into sections in a bowl of water. The arils sink and the white pith floats, so you can skim the pith off and drain the arils. CRFG describes the same idea, scoring the fruit deeply several times vertically and then breaking it apart.
How do you get the seeds out of a pomegranate without a mess?
Work under water in a large bowl, or cut the fruit in half across the middle and tap the back of each half with a wooden spoon over a bowl. Both keep the juice from spraying.
How do you keep pomegranate juice from staining?
Wear dark clothes or an apron, work over a bowl or in the sink, and keep the cut fruit low. Wipe up drips right away and rinse cutting boards and cloths with cold water, because dried juice is hard to remove.
Can you eat the seeds of a pomegranate?
Yes. The arils are eaten whole, seed and all. CRFG says Wonderful has seeds that are not very hard.
How long do pomegranate arils keep?
Whole fruit keeps 1 to 3 weeks at room temperature (NMSU) and 2 to 3 months in cool storage at about 40–55°F (TAMU, NMSU). Once removed, store the arils in an airtight container in the fridge and use them soon.
Sources
- Pomegranate Fruit Facts, California Rare Fruit Growers
- Pomegranates, NMSU Extension, Doña Ana County
- Texas Fruit and Nut Production: Pomegranates, Texas A&M AgriLife Extension