Baseball-sized pomegranates look like objects from another planet; getting at the fruit inside might appear intimidating. When you learn how to prepare them, you can unlock the healthy supply of antioxidants hidden inside. Unlike other fruits which require you to remove and discard the seeds, you eat the seeds of the pomegranate and discard the rest of the fruit. Surrounding each crunchy seed is a sac packed with a bright red juice which can easily stain your skin and clothes. When picking fruit from your garden or selecting it from the store, opt for pomegranates which feel heavy for their size and do not have bruises or cuts in the skin.
Slice the spiked "crown" off the top of the pomegranate.
Make eight evenly-spaced cuts just into the skin of the pomegranate from the top to the bottom of the fruit.
Soak the pomegranate, with the crown end down in a bowl of water for five minutes.
Holding the fruit underwater to prevent the juice from squirting, pull the pomegranate apart at the section cuts you made into the surface of the skin.
Grab the clusters of seeds and pull them away from the white membrane until the skin and membrane have been completely separated from the seeds which will sink to the bottom of the bowl.
Remove the floating membrane and pomegranate skin from the top of the water with the slotted spoon.
Pour the water and seeds through a colander to drain and serve the seeds raw immediately, refrigerate in a sealed container for up to a week or freeze in an airtight container for up to three months.