Cut into a pomegranate and you will find hiding beneath the blushing exterior a fruit without flesh but full of jewel-like orbs. These pulp-covered bits, known as arils, can add a bright accent and a sweet-tart flavor to salads, cereals and meat dishes. Before enjoying, you must loosen these arils from the interior membrane. Pomegranate juice, encased in the pulpy sacs around the individual arils, stains easily, so use caution when preparing your pomegranate and this no-mess method for preparation.
Slice the top crown off the pomegranate. Cut the pomegranate in half, lengthwise.
Divide each of the two halves into two more by splitting them lengthwise. Submerge each individual section in the bowl.
Pull the arils from the membrane with the pomegranate section under water. Repeat this with the remaining sections of the pomegranate.
Drain the bowl of water and pour the arils into a colander.
Run cold water over the arils to rinse off any remaining membrane pieces. Eat the arils raw as a topping for cereal or salads, or use them to garnish main dishes or desserts.