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- PICK a ripe pomegranate free of cracks and bruises—the heavier it is, the juicier it will be.2. SCORE the skin in half crosswise so the knife goes in about ⅛", just enough to pierce the skin.3. PLACE your thumbs on either side of the cut (holding the pomegranate in both hands), and pry it apart into 2 halves.4. TAKE half the pomegranate between your hands, seed side up, thumbs on either side, and gently flex it (like an ice cube tray) to loosen the seeds.5. PLACE seed side down into your cupped palm over a large bowl. Tap with the back of a wooden spoon until you knock out all the seeds. Repeat with the other side.6. REMOVE any membranes, leaving only the seeds behind. Refrigerate in an airtight container for up to 5 days.
