Do you want to know how to cut a pomegranate? It’s my favorite winter fruit, so I’ve got you covered! I’m telling you the easiest and fastest way to learn how to cut pomegranate, step by step, right here, right now.
Why It Works
If you’ve ever wondered or wanted to know how to cut a pomegranate quickly, easily, and with as little mess as possible, this is for you!
This method will give you the most pomegranate seeds to use in all your favorite recipes, or to eat all on their own!
And yes, it does occasionally leave a little juice behind on your cutting board and maybe even on your hands. But that’s never bothered me one bit, because this is what actually works.
Why? Because it’s quick and efficient. And those are the most important things to me!
Step by Step Method
First, use a sharp paring knife and carefully slice the top of the pomegranate off. This is pretty much the only time you’ll see a little juice, because it’s likely a few seeds will get sliced. Worry not!
Next, look at the open portion of the pomegranate and locate the white membranes which separate each segment (sort of like an orange has segments).
Use the paring knife to score (or partially cut through) the skin of the pomegranate, starting at the cut part of the pomegranate at the top and following the membrane all the way to the bottom. Repeat on each membrane until you’ve done them all. Most pomegranates have about 5-7.
Set down the knife now, and hold the pomegranate over a bowl or cutting board. Use both hands to break apart the segments along the scored lines. This takes a little hand strength, but not much. Some seeds will fall out as you break it apart, so the bowl is helpful to catch them.
Last, use your hands to flex and stretch each newly separated segment, carefully releasing the seeds. They should remove fairly easily. And guess what? You’re done!
Tips & FAQ
The most delicious pomegranates have brightly colored skins that aren’t withering. They feel dense or heavy to hold, and they don’t have any mushy spots. The shape of the pomegranate should show several flattened sides rather than be perfectly round.
One large pomegranate will yield approximately 1 cup of pomegranate arils (also known as seeds).
Transfer the pomegranate seeds to an airtight container or baggie and store in the refrigerator for 4-5 days.
Lay the pomegranate seeds on a parchment lined baking sheet in a single layer. Freeze for 1 hour. Remove the baking sheet and transfer the partially frozen pomegranate seeds to an airtight container or freezer safe plastic bag, squeezing out as much air as possible as you close it. Return to the freezer and use within 3-4 months for best taste.
Recipes using Pomegranate
- Winter Pomegranate, Spinach and Avocado Salad (pictured above!)
- Winter Fruit Salad with a honey-citrus dressing.
- Cranberry Horseradish Brie Bites. A more exciting take on cheese and crackers!
- Acorn Squash with Maple-Almond Butter. A fall-inspired Paleo dish with lovely sweet and savory flavors.
- Prosciutto Wrapped Pears. This recipe always gets rave reviews!
- Holiday Kombucha Mocktail. A holiday favorite non-alcholic drink.
- Sweet Potato Chocolate Mousse. This dessert has hidden veggies!
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
How to Cut Pomegranate
- 1 pomegranate
- Slice the top half inch of the pomegranate off (this is where you may cut through a couple of arils. I don't sweat it, but if you prefer not to, you can cut a little less off, and it just requires a little more hand strength when separating the sections.)
- Find where the white membranes separate the sections (they're found along the ridges that you can see on the skin). There are usually 5-7.
- With a paring knife, carefully score the flesh from the top to the bottom along each membrane.
- Over a bowl or dish, pry the sections apart in your hands and remove any membranes.
- Carefully push and flex the skin of each section so the arils begin to pop out. Remove any other seeds with your hands.