Fresh pomegranates contain a wealth of flavor and and a generous helping of healthy vitamins and minerals, but often, getting through the tough, reddish-pink skin and releasing the juicy seeds hidden inside can be intimidating. There are ways to make the job easier, and the flavor of the pomegranate is well worth the effort. Wear an apron or an old shirt and use a plastic cutting board, because the red pomegranate juice will stain.
Start with a ripe pomegranate that feels heavy in comparison to its size. The pomegranate should be uniform in color. It's normal for pomegranates to have mild bruises, but the pomegranate shouldn't have deep bruises or splits.
Place the pomegranate on a plastic cutting board, and cut off the blossom end with a sharp knife. Use the knife to score the pomegranate into four equal sections, cutting through the rind but not into the fruit inside.
Fill a large bowl with cool water. Holding the pomegranate under the water, divide the pomegranate into four sections. Strip the rind and the white membrane away from the pomegranate seeds. The seeds will fall to the bottom of the bowl, and the white membrane will float to the top.
Discard the white membrane, then pour the pomegranate seeds through a strainer. Place the pomegranate seeds in a bowl and eat them, or store them in the refrigerator in a sealed container. Fresh pomegranate seeds will keep in the refrigerator for up to two weeks if the container is tightly sealed.