Wrangling with a Pomegranate:
The Quick & Easy Way to Remove the Seeds

The quick and easy way to get the seeds out of a pomegranate, no muss, no fuss, all to release the claret orbs of pomegranate juice for snacking, fruit salads, juicing and more. The technique is simple, no special tools are required. So get yourself a pomegranate or two and practice up. Soon you'll be saying, "Why easy is that?"

When my sister and I were girls, our mother went to great trouble to get pomegranates for the toes of our Christmas stockings, continuing the tradition from her own girlhood. There was no 'cooking' with pomegranates then, we'd break off a piece and just suck on the seeds, one by one. Nowadays, pomegranates are so common, it's easy to forget what a treat they once were.

Botanically speaking, the 'seeds' inside a pomegranate aren't seeds at all, they're called arils. But whatever they're called, getting them out can be confounding. But once you learn this quick trick, it's easy-easy-easy.

How We Get ...

It's Easy!

If you haven't yet, cut the pomegranate in half, any which way, no problem. Then break the halves into two or three sections.

Fill a container 2/3 full of water. For these photos, I used a clear four-cup Pyrex measuring cup. Something bigger would be better since you'll be working right inside the container. The bigger your mugs (your hands!), the bigger the container should be.

Working Under the Water,
Turn the Pomegranate Inside Out

Drop a section into the water, then, with your hands, turn the pomegranate inside out. Many of the seeds will fall right out and drop to the bottom, the rest you'll have to gently work out with your fingers.

The Seeds Drop Straight to the Bottom

It's magic! The seeds drop right to the bottom.

Clean Out the Gunk

Once all the seeds are out, clean out the extra bits of membrane and throw these away. Most will be floating on top, a few small bits will be tucked into the seeds.

Now Drain

Now, just let the seeds drain. That's all there is to it!

That's It!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Become a Kitchen Parade fan on Facebook!
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. That IS a great rick! I love to freeze those seeds & use them as ice cubes in my holiday bubbly. They're so pretty dancing around in the bottom of a crystal wine glass, and the kids love them in their sparkling grape juice, too. Best of all they're edible but don't water down my drink!

  2. AWESOME trick! Thank you!!!!!

  3. I usually eat the whole thing. I don't stop at just sucking off the red part.
    I sent this to my daughter who is a whiz at making things pretty to eat. Hopefully she will take the hint. Heh, heh, heh.

  4. That does look really clever! Love it and the photos. There was a link to this post on Leite's Culinaria which is how I found it in case you were wondering.

  5. Great tip!

    Thanks I'll try it with my brussels sprouts dish!


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna