Place the pomegranate down on its stem end; the blossom end with have a small opening.

Cut firmly down along one of the 6 hexagonal ribs; hitting the rib cuts the flesh and not the seeds.

Hold the fruit down firmly and move your fingers away from the bottom; the juice is very dark red and stains almost everything.

Remove the split fruit to a bowl of water immediately to prevent staining of fingers and cutting boards.

Holding the cut side down over the bowl of water, tap it firmly with a spoon. The seeds will fall out and sink to the bottom; the inedible pith will float to the surface.

Alternatively, peel the skin off the fruit in the bowl of water. Either method works well to extract the sweet, juicy kernels.