After buying  seeds some years ago from Trader Joes for my Pomegranate and Citrus Broccoli Salad I decided after that  it was time to seed my own.  They were terribly expensive!   I chose  the water method which was the easiest for me versus just opening the fruit over a large bowl in the sink.   Some do not like to use  water as they say it takes away some flavor.   All I know is I do not get the juice everywhere – you be the judge!

Now I like to buy the fruit as you get a ton of seeds in just 1 pomegranate (almost 2 cups).  You do have to be careful as the seeds stain terribly and can make a mess of your cutting board (I use a plastic one), your clothes, floor and so on.

Fill a large bowl with water;  lightly score the pomegranate into quarters cutting from stem to crown, just cutting through the skins.

Hold the fruit under water and break the pieces apart and gently separate the seeds from the white pith; throw away the skin and pith.  Rinse the seeds in a colander and remove to paper towels to dry thoroughly.

They will keep for a few days in the refrigerator but can be frozen.  Once the seeds are dry arrange them in a single layer on a rimmed baking sheet lined with wax paper.  When they are frozen place in freezer bags.

Separating the seeds under water and a bunch of seeds from 1 pomegranate (almost 2 cups) drying on paper towels.

Besides putting in a salad these seeds are good on top of goat cheese; top with honey.  Use them in soups or add to dips.  Unfortunately this fruit is only available for a few months; but the whole fruit will keep for 3 months if refrigerated or the seeds a few days, refrigerated.  I have frozen them before too.