This is the best guide for How to Cut a Pomegranate! Next time a recipe calls for pomegranate arils, you’ll be a pro at getting some fresh from the fruit. Just in time for Thanksgiving and Christmas – grab your sharpest kitchen knife and let’s get to cutting!

A white bowl is filled with pomegranate arils.


How to Cut a Pomegranate

If you’re reading this, chances are you’re just like me… You’ve unwittingly butchered an innocent pomegranate or two in your lifetime. It’s incredibly frustrating! Each time you’ve messed it up, you end up making what looks like a bloody mess and it’s hard to get the arils you’re looking for. With this foolproof method (that I’ve had plenty of trials and error with), that’ll never happen in your kitchen again.

I’ve also included some helpful tips and tricks for when it comes to picking the perfect pomegranate. Scroll down for more info on that! It can also be annoying when you do perfectly cut up a pomegranate, only to discover the arils are less than amazing. It pays to be picky with your pomegranates, trust me! With the effort that goes into cutting them, you want to make sure it’s all worth it in the end.

With that being said, cutting up a pomegranate really isn’t too much of a hassle. It’s all about the order of things! As long as you follow my very simple step-by-step instructions, you’ll end up slicing your pomegranate with ease. No more frustration and mess! Just a clean cut pomegranate with lots of arils so you can make all of your favorite holiday recipes.

A sliced pomegranate is spread out on a cutting board next to a knife.

How to Cut a Pomegranate

Here’s a sneak peak at the easy steps! Scroll to the very bottom of this page for even more detailed instructions.

  1. Cut off the top. The stem is right at the end of the pomegranate. Cut off about half an inch of the crown (or top) of the fruit.
  2. Divide into sections. The pomegranate will be divided into four or five sections. These sections are indicated by the white pith, or membrane. Carefully cut from the top of the fruit along the white pith all the way to the bottom. Repeat with all sections.
  3. Remove the arils. Use your hands to pull the sections apart. You should see those beautiful arils! Remove the center membrane and tap the pomegranate with the heel of your palm. The goal is to knock the seeds out of the fruit and into a bowl of water, where they will sink to the bottom.
  4. Remove the membrane. Discard the white membrane. Some people eat it, but you should note that it’s pretty bitter.
  5. Drain. Drain the pomegranate arils and either serve or store for later.
A glass bowl is filled with water and arils.

How to Pick the Best Pomegranate

  • Pick a pomegranate that feels heavy for it size. This will ensure your seeds are juicy.
  • A Pomegranate should be bright in color, a medium red or deep red is a good indicator of ripeness. 
  • It should also have a leathery appearance.

How to Store Pomegranate Arils

Drain the arils well before storing so they’re not too wet. In an airtight container in the fridge, pomegranate arils will stay fresh for up to 5 days. When you grab some from the fridge, make sure to use a clean utensil! Any new bacteria introduced to the seeds will make them spoil quickly.

Pomegranate seeds can be frozen for up to 3 months. Just make sure they’re dried off and kept in a freezer safe container. Don’t forget to date and label!

A white and blue bowl is filled to the brim with pomegranate seeds.

Enjoy these recipes with your pomegranate seeds!

For more easy pomegranate recipe ideas, follow us on Instagram!

A white bowl is filled with pomegranate arils.

Get the Recipe: How to Cut a Pomegranate

This easy method for cutting a Pomegranate is simple and fuss free. Pomegranate arils are great fo salads, yogurt parfaits, drinks and more.
No ratings yet

Ingredients

  • 1 pomegranate

Equipment

  • 1 sharp kitchen knife

Instructions 

  • Locate the stem end of the pomegranate and cut off about 1/2 inch of the crown or top of the fruit.
  • The pomegranate will be divided into four or five sections indicated by the white pith or membrane.
  • Using a sharp knife, carefully cut from the top of the fruit along the line of the white membrane through to the bottom. Repeat with the remaining sections.
  • Using your hands, pull the sections apart to reveal the seeds.
  • Remove the center membrane and carefully tap the pomegranate with the heel of your palm to knock out the seeds over a bowl of water.
  • Remove the remaining seeds by hand discarding the white membrane. (The white pith is edible but it is bitter so most people discard it.)
  • The seeds will sink to the bottom of the bowl making it easy to remove all the white membrane.
  • Drain and store the pomegranate arils in an airtight container in the refrigerator for up to 5 days.

Notes

How to Select a Pomegranate
Pick a pomegranate that feels heavy for it size. This will ensure your seeds are juicy.
A Pomegranate should be bright in color, a medium red or deep red is a good indicator of ripeness.
It should also have a leathery appearance.
Calories: 39kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.04g, Sodium: 1mg, Potassium: 111mg, Fiber: 2g, Sugar: 6g, Vitamin C: 5mg, Calcium: 5mg, Iron: 0.1mg