You can tell just by looking at a pomegranate that it’s good for your health. The fruit’s shiny, deep-red seeds (called arils) are packed with antioxidants and have anticancer properties, per the Cleveland Clinic, which notes that regular consumption of pomegranates may improve heart and prostate health.
Pomegranates tend to be in season during the months when a lot of other produce is unavailable (you can purchase them from October through January, according to the nutrition department at the University of California in Davis), and their jewel-like arils have a unique sweet-tart taste. They’re popular as a snack, on top of salad or oatmeal, or mixed into a delicious smoothie.
You’ll also find pomegranate juice; however, as with most juices, the whole fruit is the healthier choice. Cup for cup, you’ll get more fiber and less sugar in a fresh pomegranate than pomegranate juice, according to data from the United States Department of Agriculture (USDA).
Getting to the glorious edible part takes a little more effort than with some fruits, but the nutrition and flavor makes it worthwhile. These simple tips streamline the process — follow the steps below to unlock your pomegranate.
How to Cut a Pomegranate
- Using a paring knife, start at a spot about an inch and a half away from the protruding end of the fruit (this is the calyx, the dried sepals that are what remains of the flower, per Britannica), and carefully cut in a circle all the way around the calyx. Use your fingers to gently remove the top of the pomegranate, as you would the lid of a jack-o'-lantern.
- Locate one of the white section divisions (pith) that run vertically down the inside of the pomegranate. Use your knife to score the outside of the pomegranate (about ⅛-inch deep) from top to bottom along this line. Repeat with the remaining sections (there should be five or six cuts total).
- Once the fruit is scored, carefully pull apart the pieces and gently remove the arils with your fingers, removing the pith as you go.
