Skip to content

The Single Best Way To Cut a Pomegranate

There's an art to getting all the ruby red seeds out of their shell unharmed.

Pomegranate is a bright, zesty fruit that grows in the Mediterranean climates and consists of juicy ruby red seeds arranged in cells and enveloped in a thick skin. It's a superfood that hands-down belongs in among the healthiest ingredients on the planet thanks its many health benefits, like anti-inflammatory properties, high antioxidant content, and even its cancer-fighting potential.

However, cutting, opening, and deseeding the pomegranate can sometimes feel like you're solving a Rubik's cube. Cut into it too deeply, and you'll drain the juicy seeds and create a gory mess. But score the pomegranate just right, and you'll be able to empty all of its cells without damaging the seeds. Follow our easy steps to learn exactly how to cut a pomegranate the right way.

1

Cut around the top

cutting the top off a pomegranate
Kiersten Hickman/Eat This, Not That!

Roll your pomegranate on the cutting board for a few seconds to loosen up the seeds. Cut around the fruit to detach the top quarter of its skin. Make sure the knife doesn't go in too deeply, and that you're cutting into the skin only, without touching the seeds.

2

Pull the top off

removing the top of a pomegranate
Kiersten Hickman/Eat This, Not That!

You should be able to gently pull off the top of the pomegranate, revealing the rich clusters of seeds.

3

Look for the membranes

finding membranes on a pomegranate
Kiersten Hickman/Eat This, Not That!

You'll be able to identify individual cells the seeds are arranged in by looking at the membranes. You want to make sure you cut along the membranes in order to pull your pomegranate apart cleanly.

More on Cooking Tips

  • grilled apple slices

    30 Foods That Taste So Much Better Grilled

    From fruits and vegetables to cheese and seafood.
  • cookbooks

    5 Amazing Cookbooks Written by Black Authors

    Add these to your bookshelf now!
  • dry ages barbecue porterhouse steak on cutting block

    25 Tips to Grill the Best Steak of Your Life

    It's grilling season—treat your steak right!
  • New York strip

    15 Mistakes You're Making When Cooking Meat

    You don't need a grill to make delicious steak.
  • breakfast spread

    50 Breakfast Mistakes to Avoid

    Stop cooking bacon on the stovetop!
4

Score the pomegranate

cutting the side of a pomegranate
Kiersten Hickman/Eat This, Not That!

Make four skin-deep incisions along the membranes all the way down to the bottom quarter of the fruit. Make sure you keep the bottom quarter intact so that the pomegranate doesn't fall apart.

5

Pry it open

pulling apart the pomegranate
Kiersten Hickman/Eat This, Not That!

Using your fingers, pull apart the pomegranate and open it up like a flower. Remove any loose membranes that come off easily. Be careful not to break it apart.

6

Hit it with a wooden spoon

deseeding pomegranate with a wooden spoon
Kiersten Hickman/Eat This, Not That!

Turn the pomegranate over and gently hit each quarter with a wooden spoon, using as much force as necessary to remove all or most of its seeds. This part can be a little messy, so make sure you're doing it over a deep bowl that will prevent the juices from spraying your work surface.

7

Get all the seeds out

empty pomegranate skin with seeds in a bowl
Kiersten Hickman/Eat This, Not That!

Keep hitting your pomegranate until all or most seeds have detached.

8

Use or store the seeds

pomegranate seeds in a bowl
Kiersten Hickman/Eat This, Not That!

Once you've cleaned the pomegranate, use the seeds in salads, smoothies, or as toppings for vegetable or rice dishes. Otherwise, store them in an air-tight container or a covered bowl in the refrigerator for up to 7 days.

RELATED: The easy way to make healthier comfort foods.

She Lost 100 Pounds—And Shows You How!

Registered Dietitian and Nutritionist Ilana Muhlstein lost her weight and kept it off—and in You Can Drop It!, she'll show you how to lose it, too. More than 240,000 clients have chosen her program—and now it’s yours to keep.

Mura Dominko
Mura Dominko is a senior editor at Eat This, Not That!. Read more
Filed Under