How to Open a Pomegranate



  1. Using a serrated knife, slice off the blossom end of the fruit, careful to avoid slicing off any pomegranate seeds.
  2. Score the rind lengthwise in 4 or 5 places.
  3. Place the fruit in a large bowl and cover with cool water.
  4. Let the fruit soak for about 5 minutes.
  5. Keeping the pomegranate under water, gently break the fruit apart along the scored lines.
  6. With the fruit under water, pull back the rind and gently separate the seeds from the white membrane.
  7. The rind and the white pith will float to the top of the water.
  8. The pomegranate seeds are heavy and will sink to the bottom of the bowl.
  9. Use a sieve or a large slotted spoon to skim off the rind and pith that are floating at the top of the water.
  10. Pour the seeds and the water into a colander.
  11. Using a paper towel, pat the drained seeds dry.
  12. Store the seeds in a tightly covered container in the refrigerator.
  13. Seeds will stay fresh in the refrigerator for 1 to 2 days.


Pomegranates are in season from September through December.

To pick out the best pomegranate look for one that is heavy for its size and looks very plump.

When picking out a pomegranate the crown should be slightly soft when gently pressed.

The best pomegranate will have a lustrous, deep red rind. If it is dull and dry do not buy it.

Breaking the pomegranate open under water will prevent the seeds from popping loose and staining surfaces they touch.

Categorized in

Instructions adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).