People are becoming more aware of pomegranates because of their health reputation. Pomegranate juice contains more antioxidant than red wine or tea. If you've never eaten a fresh pomegranate, you may be surprised at the contents. The entire fruit is filled with hundreds of fleshy seeds, and the seeds are what you eat. Preparing your first pomegranate can be a bit tricky, but should take only a few minutes.
Choose a pomegranate that is heavy for its size, with a smooth, leathery skin. Heavier fruits contain more juice and more seeds.
Slice off the blossom end of the pomegranate with a sharp knife. The blossom end is the fluffier end of the fruit. Slice off the top about 1 inch down from the top.
Run your knife tip from the cut end down to the rounded bottom four or five times, making a series of slices all around the perimeter of the pomegranate. Be careful to only slice through the leathery skin, and try not to pierce any of the seeds inside.
Place the sliced pomegranate into a bowl of water and let it sit for about 5 minutes. This will allow some of the water to seep into the slices and help loosen up the seeds.
Hold the fruit under water and break it into chunks. Gently pop the seeds loose from the white membrane that holds them together. The seeds will fall to the bottom of the bowl, while the peelings and membrane will float to the top of the water.
Remove the floating pieces and discard them. Strain the pomegranate seeds to remove the water, and allow them to drain dry. Eat them by the handful, or use them in recipes as you desire.