For many years I avoided buying whole pomegranates  for fear of juice splatter reminiscent of a crime scene, instead turning to overpriced, often bland and mushy prepackaged seeds. Since then I've rectified my ways, and realized that a few simple steps are all that separate me from the delicate juicy arils within, hold the mess. Keep reading to learn the tricks to this task.
Cut Off the Blossom and Stem Ends
Take a shallow slice off of the stem end (bottom) of the pomegranate. Then cut out a cone-shaped piece around the blossom. Aim to remove as much of pomegranate flesh without piercing any seeds.
Score the Skin
Score the skin along each bulbous ridge of the fruit. Avoid cutting into the seeds. This will make breaking open the fruit easier in order to access the seeds, and is less damaging than if you simply quartered the fruit.
Make sure to extend the scoring into the hollowed out flesh (perhaps slightly more than pictured).
Break Open the Pomegranate
Fill a large bowl with warm water. Submerge the pomegranate in the water bath (this will contain juice splatter should any seeds rupture), and gently crack it open along the score lines, pulling each section of flesh outward. If this step proves troublesome, extend the score lines further into the flesh and try again.
Tease Out the Seeds
Gently but firmly tease the seeds away from the membrane and pomegranate flesh underwater. The membrane bits and damaged seeds will float to the top, while the denser whole seeds will sink to the bottom of the bowl.
Skim Off the Membrane
Remove the membrane and any damaged floating seeds using a skimmer or slotted spoon.
Dry Off the Seeds and Enjoy!
Remove any remaining damaged seeds (they'll appear cloudy and mushy to the touch) and spread the seeds out on a layer of paper towels to dry. Enjoy them in Fall salads , as a cocktail garnish , atop yogurt, or as is for a refreshing snack.