Learn how to cut a pomegranate and remove the seeds with this easy step-by-step guide. Pomegranate seeds — technically called arils — are jewel-like, bright red, and add a sweet-tart burst to salads, desserts, drinks, and more.
Table of contents
- How to cut a pomegranate
- How to remove the seeds
- Storage options
- How to make pomegranate juice
- Ways to use pomegranate arils
- More kitchen tutorials
Fun fact: what most people call “pomegranate seeds” are actually arils — the juicy red sacs that surround the true seed. Each aril has tender, juicy flesh that bursts with sweet and tart flavor, making them a beautiful and healthy addition to many dishes.
How to cut a pomegranate
The goal when cutting a pomegranate is to avoid slicing into the arils themselves so they remain intact for salads, garnishes, or juicing. Follow these simple steps to section the fruit cleanly:
- Use a sharp knife to cut a thin slice from the stem end (the bottom) of the pomegranate. This exposes the interior without cutting into the arils.
- Locate the natural ridges that run from top to bottom. Make shallow slits along these ridges, cutting only through the outer skin and avoiding cutting through the membranes or arils.
- Gently use your thumbs to pry the fruit open into 4–6 sections along the slits. The sections should separate cleanly if you cut along the ridges.
How to remove the seeds
Removing arils can be tidy and efficient when you work over a bowl of cold water. The water helps separate arils from membrane and reduces splatter and staining.
- Fill a large bowl with 2–3 inches of cold water. Working over the bowl minimizes juice splatter and keeps your counter clean.
- Hold a pomegranate section over the bowl and gently loosen the arils from the white pith with your fingers, letting them fall into the water. The arils will mostly sink, while the white membrane will float.
- Repeat until all sections are deseeded. Skim away the floating membrane pieces with a spoon or your hands and discard them.
- Pour the water and arils through a fine mesh strainer to drain. Pat the arils lightly with a paper towel or let them air-dry briefly.
- Store or serve the arils as desired. One average pomegranate yields roughly 1 1/2 cups of arils.
Storage options
Refrigerator: Place arils in an airtight container and refrigerate for up to 10 days. Keep them dry and use within the timeframe for best texture and flavor.
Freezer: Spread arils in a single layer on a parchment-lined plate or baking sheet and freeze for 1 hour until solid. Transfer the frozen arils to a freezer-safe container or zip-top bag and store for up to 3 months. Frozen arils are great for smoothies and cooking.
How to make pomegranate juice
Freshly blended pomegranate juice is simple to make once the arils are removed.
- Place arils in a blender or food processor.
- Pulse briefly to break them up, taking care not to over-blend; excessive blending can release bitter white pith flavors.
- Pour the blended mixture through a fine mesh strainer or cheesecloth into a bowl or jar, pressing gently with a spatula to extract juice.
- Taste the juice and sweeten sparingly with sugar, honey, or maple syrup if desired.
Ways to use pomegranate arils
Arils are versatile and complement both sweet and savory dishes. Here are popular ways to enjoy them:
- Sprinkle over morning oatmeal or overnight oats.
- Add to yogurt parfaits for color and crunch.
- Use as a bright topping for waffles or pancakes.
- Blend into fruit smoothies for natural sweetness and color.
- Include them on cheese boards or as a garnish for baked brie and other appetizers.
- Mix into wild rice dishes or pilafs for texture and flavor contrast.
- Pair with roasted winter squash or butternut dishes for a sweet-tart balance.
- Toss into salads—spinach with blue cheese and pecans or apple-and-chicken salads are great matches.
- Fold into leftover turkey dishes or use as a garnish for tostadas and other creative plates.
- Muddle or strain into cocktails and mocktails for a festive, ruby-colored drink.
More kitchen tutorials
Try these other simple how-to guides to make everyday cooking easier:
- How to caramelize onions
- How to cook bacon in the oven
- Three ways to cook sweet potatoes
- How to cook spaghetti squash
- How to cook acorn squash
How To Cut a Pomegranate
Servings: 1 pomegranate
Prep Time: 5 minutes | Total Time: 5 minutes
Author: Whitney Bond
Ingredients
- 1 pomegranate
Instructions
- Cut a thin slice from the stem end (the bottom) of the pomegranate.
- Feel for the ridges along the sides and cut shallow slits along them, avoiding the inner membranes and arils.
- Use your thumbs to separate the fruit into 4–6 sections.
- Fill a large bowl with 2–3 inches of cold water.
- Hold a section over the bowl and remove the arils from the white pith, letting them fall into the water. Arils will sink; membrane will float.
- Skim off floating membrane pieces and discard.
- Strain the arils through a fine mesh strainer and allow them to dry before serving or storing.
Notes
- Store arils in an airtight container in the refrigerator for up to 10 days.
- To freeze, spread arils in a single layer on parchment and freeze until solid (about 1 hour), then transfer to a freezer-safe container for up to 3 months.
- One pomegranate yields approximately 1 1/2 cups arils.
Nutrition Facts
Calories: 234 kcal (per fruit)
Carbohydrates: 53 g | Protein: 5 g | Fat: 3 g
Fiber: 11 g | Sugar: 39 g | Potassium: 666 mg
Vitamin C: 29 mg | Calcium: 28 mg | Iron: 1 mg