How to Cut and Clean a Pomegranate
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Buying containers of pomegranate arils can get expensive, especially when you need more than a small amount for a recipe. It is much more budget-friendly to buy a whole pomegranate and remove the arils yourself. Today I’m sharing an easy method for cutting and cleaning a pomegranate with less mess.
One important warning before you start: pomegranate juice can stain. I recommend wearing an apron and working on a cutting surface you don’t mind getting a little messy.
How to Remove Pomegranate Seeds
Start by slicing off the top, or crown, of the pomegranate. Once you remove the top, you should see the natural sections inside, similar to the segments of an orange. Use a sharp knife to lightly score down the outside of the fruit along those section lines.
Next, fill a large bowl with water and place it in the sink. Gently pull the pomegranate apart into sections, working with one section at a time.
Hold each section under the water and use your fingers to loosen the arils from the white or pale yellow membrane. Most of the arils will sink to the bottom of the bowl, while the lighter membrane will float to the top. If you notice an aril floating, it may still have a little membrane attached, so give it a quick check.
Continue until you have cleaned all of the pomegranate sections. Scoop the floating membrane and any unwanted pieces from the water’s surface and discard them.
Finally, pour the bowl’s contents through a strainer to drain the arils. Rinse quickly if needed, then pat dry. At that point, they are ready to eat, add to recipes, or store in the refrigerator for later.
How to Store Pomegranate Arils
Once the arils are cleaned and drained, pat them dry and store them in an airtight container in the refrigerator. They are best used within about 4 to 5 days. Keeping them as dry as possible helps them stay fresh and prevents extra moisture from collecting in the container.
You can also freeze pomegranate arils for longer storage. Spread them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. Frozen arils are great for smoothies, drinks, or recipes where a softer texture is not a problem.
Ways to Serve Pomegranate Arils
Pomegranate arils are delicious on their own, but they are also an easy way to add color, sweetness, and a little crunch to all kinds of dishes. Sprinkle them over salads, yogurt, oatmeal, pancakes, waffles, or desserts. They are also great in holiday recipes, drinks, salsa, grain bowls, or as a garnish for savory dishes.
Here are recipes that I have that use pomegranate arils:
- Pomegranate Salad
- Cranberry Pomegranate Jell-O Salad
- Apple Pomegranate Spice Bread
- Pear Pomegranate and Spinach Salad
How to Cut and Clean a Pomegranate
Real Mom Kitchen
Equipment
Ingredients
- 1 pomegranate
Instructions
- Cut off the crown. Slice off the top, spiky end of the pomegranate so you can see the natural sections inside.
- Find the section lines. Look for the pale lines or ridges that separate the fruit into sections, similar to the segments of an orange.
- Score the outside. Use a sharp knife to lightly cut through the skin along each section line. Try not to cut too deeply into the arils.
- Pull the pomegranate apart. Gently separate the fruit into sections using your hands.
- Place the sections in water. Fill a large bowl with water and place the pomegranate sections in the bowl.
- Remove the arils underwater. Working with one section at a time, use your fingers to loosen the arils from the membrane while keeping the fruit under the water.
- Remove the membrane. Most of the arils will sink while the lighter membrane floats. Scoop the membrane and other unwanted pieces from the top of the water.
- Drain and dry. Pour the arils into a strainer, rinse if needed, and pat them dry before serving or storing. One pomegranate will yield about 1 1/2 cups of arils.
