- Cut off the flowery bit at the end so it’s flush with the rest of the fruit.
- Get yourself a bowl and fill it with cold or tepid water, whichever you prefer (it should be enough water to cover the pomegranate).
- With a sharp knife, score the outside of the fruit into about 4-8 sections. You’ll need to go about 1/4 of an inch deep to get through the skin. You may also just want to simply cut it into sections, but I find it damages the seeds and gets juice everywhere.
- Once scored, place the pomegranate in the bowl of water and leave it for about 5 minutes.
- When the 5 minutes is up, start separating the fruit into sections while it’s submerged in water. While submerged, you’re less likely to get juice squirting out everywhere, unless your into that sort of thing.
- Now, separate the arils (the red seed casings) by rolling them out from internal white supporting suff. This is the cool part: the seeds are heavy and will drop to the bottom while all the white stuff will float to the top.
- Remove the white stuff floating at the top and then strain the off the water
And that’s it, you’re now in red delicious heaven my friend! Now go try out some recipes.