Pomegranates are among my favorite fruits. That’s because of their seeds—beautiful garnet jewels with a tangy pop and just a little crunch. These seeds, called arils, are surrounded by a membrane and encased in ruby-red juice. (And yes, you can safely eat the whole thing.)
However, whether you’re eating them as a snack or using them in a recipe, getting the pomegranate seeds out of the fruit is half the battle—a battle that usually results in a juice-stained mess. But it doesn’t have to.