Step 1

Cut a cone-shaped slice from the top. Insert a paring knife into the top of the pomegranate, angling toward the middle. Cut a cone-shaped piece and gently pry it out.

Step 2

Cut a slice from the bottom. Use your knife to cut a thin slice from the bottom of the pomegranate.

Step 3

Score the ridges. Looking down at the pomegranate, you'll see ridges radiating out from the top. Run your paring knife along those ridges, scoring the skin and cutting about 1/8-inch into the pith.

Step 4

Break the pomegranate into segments. Grasp the pomegranate in both hands with your thumbs on the cone-shaped indention on top. Gently tear the two halves apart. They should split evenly along the score-marks. Continue tearing the pomegranate along the score marks into individual segments.

Step 5

Release the seeds into the water. Working one segment at a time, submerge a segment into the water and gently pry away the seeds with your fingertips. The seeds will sink to the bottom while bits of the membrane will float to the top. Repeat with all your segments.

Step 6

Strain the seeds. Scoop out the membrane floating on the top of the water with a small strainer or your hands. Strain the seeds from the water.

Step 7

Use or store the seeds. The seeds can be used immediately. For longer-term storage, spread the seeds on a baking sheet to dry, then store in an airtight container for up to a week.