While of course, there are many ways to open a pomegranate, as a connoisseur of the gorgeous fruit, I feel compelled to share with you what I think it the best method in Pantry Tips How to open a Pomegranate. After all, I’ve open hundreds of them lots and lots of ways over the years and while there are many ways and they each have their merits, for me, this way combines stain prevention for your fingers, speed, preserving the most fruit, and minimizing mess. Once you master Pantry Tips How to open a Pomegranate you’ll find yourself buying the fruits more often and hastening to add it to salads (like my cous cous with pomegranates), drinks (like my pomegranate martini punch, which is perfect for New Year’s by the way) and desserts for garnish. And if you’re really like me, you’ll find yourself prepping a whole bowl full and eating the tiny red jewels with a spoon.
First, with a pairing knife, cut the top and bottom off of the fruit. Then, cut along the five dents in the outer skin. You should be in the troughs, rather than the ridges. Cut all the way to the top and bottom so a star is formed with the grooves. 
Pull the segments apart. 
Now you should be able to peel off the membranes and gently nudge the kernals out from the skin and into a bowl. So gorgeous. Don’t forget to search “pomegranate” in the search bar on my homepage to see all the different ways I’ve used them over the years.