Photo: POM Wonderful

It's pomegranate season in the northern hemisphere, and we're thrilled to be tossing the juicy little seeds into salads, salsa, and even a martini Oprah loves. There's just one problem: getting those arils out is often a very messy operation, since cutting directly into the fruit makes them explode, spewing bright red liquid everywhere. Then we learned this foolproof method from the folks at POM Wonderful. You'll need a sharp paring knife, two medium-sized bowls, a slotted spoon, and a strainer.

First, cut off both the little nub that sticks out and the opposite, flat end of the fruit. The pomegranate can now stand on either end, since there are even surfaces on both sides, and you'll be able to see 4 to 6 sections, divided by white membrane. Score the peel along each membrane, going from one end to the other, not cutting deeply--just an eighth of an inch or so.


Put the knife down and fill one bowl about halfway with water. Submerge the pomegranate in the water and pull it apart along the lines you scored. Loosen the arils with your fingers; they'll sink to the bottom of the bowl, while the membranes and peels will float to the top. Scoop any larger pieces of peel and membrane into the other bowl, then use a slotted spoon to remove the rest. The first bowl should now contain only water and arils.

Set the strainer over the bowl holding the peel and membrane, and pour the water and arils over it, so only the arils remain in the strainer. Eat them immediately or store them in an airtight container for up to 3 days (and enjoy the satisfaction of not having to bleach your kitchen counter).

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