Using a paring knife, cut a small piece off the bottom to create a stable base.

Then, cut out the flower end of the fruit, much like you would core the stem out of a tomato.

Starting at the same end, score the skin down to the stem end, cutting only through the skin and avoiding going deep into the fruit. These cuts should be in the middle of the natural ‘valleys’ running down the sides of the pomegranate.

When all the cuts have been made, put on your gloves, stick your thumbs into the top where the flower used to be and pull the fruit apart into several sections.

To remove the seeds, turn each section inside out and brush the seeds out of their pockets and into a bowl. The seeds should stay fresh for 3–4 days.