Wash the pomegranate and pat dry
Cut a thin slice off the top (crown) to expose the seeds
Score the skin into sections by cutting shallow lines from top to bottom
Soak the pomegranate in a bowl of water for 10–15 minutes
Gently break the pomegranate apart along the scored lines
Separate the arils (seeds) from the white pith by hand underwater
Stir the water to help loosen arils
Drain the water and collect the arils
Spread arils on paper towels to dry
Store arils in an airtight container in the refrigerator up to 3–5 days