It’s pomegranate season and now is the time to get your pomegranate fix! These wonderful fruits contain antioxidants, potassium and fiber, so they are healthy as well as delicious. Pomegranates can be tricky to eat, so I’m going to share my method for harvesting all of those tiny seeds (a.k.a. arils). This process will take about 5 minutes – well worth the 15 minutes of complete silence that I get from my children while they enjoy the fruits of my labor!  

Choosing a Pomegranate:
Select a pomegranate that has a bright and shiny red exterior, with no cuts, bruises, or brown spots. Brown spots are usually an indication of rotten seeds on the inside, so select your pomegranate carefully. A ripe pomegranate will also feel heavy in your hand.

Removing the Pomegranate Seeds:
Slice off the stem-end (not the crown-end) of the pomegranate, just enough so that you see a few of the pomegranate seeds (about ¼ inch into the pomegranate). Use your knife to score the skin into wedges all the way around the pomegranate. Don’t cut too deep – just enough to go through the skin. 
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Put a medium bowl in the sink and fill it with water. Pomegranate juice can stain, so I use a bowl of water to contain the inevitable spray of pomegranate juice while I’m prying out the seeds. Submerge the pomegranate in the water and use your hands to break the pomegranate apart into wedges. Remove all but one of the wedges from the bowl.  

While holding the pomegranate wedges under water, use your thumbs to gently pry out the pomegranate seeds, letting them fall into the bowl. Continue for the remaining pomegranate wedges. (Note: Ripe pomegranate seeds will be plump, shiny, and bright red. Discard any seeds that look cloudy or soft.) 

Drain the water and enjoy!