5 common mistakes everyone makes when eating pomegranates — experts explain

Most people hack open a pomegranate the wrong way—splattering juice like a crime scene. But with the right cut and water trick, you can extract every jewel without the mess.

Think the white pith is useless? Think again. While slightly bitter, it’s packed with fiber that supports gut health—making it the most underrated part of the fruit.

Those ruby-red seeds are addictive, but too much can backfire. Overeating may cause stomach discomfort or spike blood sugar, especially if you eat more than a handful.

Skipping the rinse? Big mistake. The pomegranate’s leathery skin can carry bacteria and pesticides that sneak into the seeds once you slice it. Always wash before the first cut.

Left your pomegranate on the counter for weeks? You’ve likely lost half its nutrients. Keep whole fruits cool and airtight containers for seeds if you want that juicy crunch longer.

Here’s a pro tip: freeze extra seeds. They retain their antioxidants and taste, and can instantly elevate smoothies, salads, or desserts with a tart, icy burst.

Many discard the pulp after juicing—but that’s where most fiber hides. Nutritionists say consuming both juice and seeds together delivers the fruit’s full digestive benefits.

Halving the fruit straight across ruins its structure and spills its treasure. Instead, quarter it or tap the back with a spoon under water for perfect, mess-free seed release.

Improper handling—like leaving seeds exposed to air—can degrade antioxidants fast. Store them sealed and cold to preserve the anti-aging, heart-boosting magic inside.