The other day most of the pomegranates looked a little past ripe so we bought a couple to ensure we'd get a fresh one. This one was beginning to turn brown near the skin but turned out fine.
When using the seeds alone in a meal just loosen them by tapping the pomegranate with the back of spoon.
Here's another technique that I haven't tried but looks like an effective way to remove all the seeds and contain the pomegranate juice so it doesn't squirt and stain your clothes or make a mess.
Or, Whole Foods does it all for you and fresh seeds can be purchased in a container (but, it's not as much fun that way).
Sprinkle the seeds over fruit salads or salads that you like to make. Incorporate them into meals, garnish pancakes or waffles - their vibrant color will open up tired eyes!
Here's a refreshing and colorful salad I made:
Canteloupe, proscuitto, chopped mint leaves, and pomegranate seeds. A powerful antioxidant meal, loaded with pure flavors. Use proscuitto or feta cheese for added protein - goes exceptionally well with canteloupe. But use a little if watching sodium levels or use walnuts instead. And I think grapes would be a nice addition to this salad.
A salad recipe I found that sounds tasty is a spinach salad with pomegranate seeds, walnuts, chickpeas, red onion, and feta, http://mideastfood.about.com/od/soupssalads/r/spinach_salad_pomegranate_chickpea.htm. And I think slices of nectarines or oranges would taste good in a spinach salad with pomegranate seeds.
I even put pomegranate seeds in a rice side dish for a little added crunch and antioxidant punch:
Don't wait! Eat a pomegranate before they're gone.