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.