Begin by cleaning the outer skin of the pomegranate with a brush under running water, then pat dry. Fill a large round-bottomed bowl with cold water and place it on the counter. Stand atop of the bowl and, with a sharp knife, carefully cut through the thick leathery husk of the pomegranate in quarters, from the very top through the side all the way down to the hairy butt of the fruit.

Be careful not to blister any of the fruit’s jeweled ruby-red seeds. Then, slowly and gently crack open wide the fruit with both hands and let the pieces still in their womb-like chamber fall down into the water-filled bowl. Pull out one segment with both hands and open each chamber wide until all seeds come tumbling down into the water, some individually, others in clusters. Discard the large chunks of husk and drop the inners into the bowl. The heavier juice-laden seeds will sink to the bottom leaving the whitish membrane and rough outer bits afloat where they can easily be scooped out and discarded. Repeat until all pomegranate seeds have been freed from their womb.