What You Need
- chef’s knife
- cutting board
- large bowl
- large wooden spoon
- large bowl filled partially with water
Follow These Steps
First, you need to expose the seeds. Using a chef’s knife, halve the pomegranate across the equator.
Next, use your knife to make small cuts in the membrane (the white part) in each pomegranate half.
Method 1: Working over a bowl, take a sturdy wooden spoon and hit the back of the pomegranate half several times. The seeds will fall out into the bowl. Turn the pomegranate and continue until all the seeds are extracted.
Tip: This method is quick but can be a little messy.
Method 2: Submerge the scored pomegranate half in a bowl of water and gently pry it apart into sections. Working in the water, gently pick out the seeds from the membrane. The seeds will sink to the bottom of the bowl and the membrane will float to the surface.
Discard the membrane and fish out the remaining seeds. Drain them on a paper towel and pat dry.
Tip: Once they’re picked the seeds can be refrigerated in an airtight container for up to 3 days.