You’ve brought home a pomegranate to make an amazing new dish, like our Pomegranate Magic Bars. But how do you get all the tasty seeds, or arils, out of a pomegranate? It’s not exactly intuitive, but that’s where TikTok comes in.
TikTok user @everything_delish posted this video showing how to remove seeds from a pomegranate. She claims her method takes only 2 minutes!
Our Test Kitchen experts have a slightly different way of doing things. Instead of quartering the pomegranate and immediately removing the arils, soak the quarters in cold water for 5 minutes. This extra step is worth the wait.
How to Remove Pomegranate Seeds
Step 1: Cut in quarters
Anneka/Shutterstock
To seed a pomegranate, start by cutting off the crown of the fruit. (That’s the top part that sticks up a bit.) Then slice the fruit into quarters. Do your best to slice where the white, pithy part of the fruit is so you can preserve as many arils as possible.
Step 2: Soak the quarters
Once your pomegranate is quartered, set it in a dish of cool water for 5 minutes. The cool water tightens the membranes, making it easier to take the seeds out.
Step 3: Pry out the seeds
Anneka/Shutterstock
After allowing the fruit to rest, start to break open small sections and gently push out the seed clusters. Discard any skin or pithy membrane. When you’ve gotten all the seeds out that you can, drain and dry the seeds with a kitchen towel. Once they’re clean and dry, they’re ready to add to your dishes or eat as a snack.
Other Things to Know About Pomegranates
Flavor: With an unusual fruit like pomegranate, it’s safe to wonder, what does pomegranate taste like? Pomegranate arils taste a lot like cranberries—fairly tart with a bit of sweetness underneath.
Storage:Â Pomegranate arils can keep in the refrigerator for about 3 days. You can also keep them in the freezer for up to 6 months.
Superfruit status:Â Pomegranates help lower blood pressure, risk of heart disease and cholesterol levels, among other health benefits. They also offer anti-inflammatory effects and may help fight some forms of cancer and arthritis.
Juicing:Â You can juice a pomegranate. Just slice it in half and juice it like an orange. It’s a great way to add antioxidants to your morning smoothie.
Now that you know how to remove seeds from a pomegranate, it’s time to tackle our best recipes!
These tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. —Jeanne Holt, Mendota Heights, Minnesota
I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington
I came up with this beverage to serve at holiday celebrations for a festive twist on the traditional margarita. It's light and refreshing, and looks beautiful with sugar crystals on glass rims. —Mindie Hilton, Susanville, California
A colorful, festive salmon dish makes an impressive addition to your holiday table—and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. —Thomas Faglon, Somerset, New Jersey
To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California
A luscious pomegranate sauce and a sprinkling of seeds add a festive touch to this elegant mousse served in a cone made of chocolate. It’s lovely for romantic occasions, too. —JoAnn Mathias, Hoschton, Georgia
This satisfying salad proves that turkey can be enjoyed outside of the holidays. Peppery salad greens, sweet grapes and rich walnuts combine to create a flavor sensation. —Nancy Heishman, Las Vegas, Nevada
Pomegranate, pear and orange go together so well that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta or cauliflower mashed with feta cheese. —Arlene Erlbach, Morton Grove, Illinois
I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania
Juicy pomegranate seeds give cranberry gelatin a refreshing twist. For the crowning touch, top the salad with whipped topping and a sprinkling of pecans. —Lorie Mckinney, Marion, North Carolina
This recipe pairs white and dark chocolate with whole, natural ingredients for an unbelievably delicious treat! These candies are perfect to give as a gift for Christmas. —Kelly Zdrowak, Orchard Park, New York
When I want to show family and friends some culinary love, I roast a tenderloin and serve it with a sweet-tart pomegranate and apple chutney. —Devon Delaney, Westport, Connecticut
Green beans are a popular vegetable in our house. They get a nice zing from this slightly tangy glaze featuring fruit juices, vinegar, maple syrup and seasonings.—Geraldine Saucier, Albuquerque, New Mexico
Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. —Wendy Ball, Battle Creek, Michigan
Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario
Make granita no more than a day ahead of time for best texture. If it freezes solid, it can be revived by pulsing in a food processor. This recipe was inspired by a trip I took with my husband to Italy. —Jennifer Beckman, Falls Church, Virginia
Toast the happy couple at your next bridal shower with a fun and fruity drink! It’s the perfect refreshment on a hot day. —Kelly Tran, Salem, Oregon
Pomegranate seeds and Boursin cheese add zip to this cool salad of Bosc pears over lettuce. Look for the 5.2-ounce Boursin, which has a firmer texture than the spreadable version. —Erika Monroe-Williams, Scottsdale, Arizona
We have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. —Bob Bailey, Columbus, Ohio
Amrita is an Assistant Digital Editor at Taste of Home. As a writer and amateur photographer, she often ends up applying these skills to her one great love: food. She can usually be found researching global cuisines, at the farmers market, doing yoga, or looking up new places to travel to.