This technique is perfect for opening a pomegranate to eat out of hand, to create a centerpiece for a fruit or cheese plate, or as prep for super-easy de-seeding (see step 4). I learned this trick from a pomegranate-grower at our local farmers market, and have been amazed by its ease and utility. It's a trick everyone should know!
Thanks to culturespy for the awesome photography.
Step 1: Pop the top
Check out the pictures to be sure what I mean.
Step 2: Score sides
We're going to score along these wider rib portions of the pomegranate.
Take your paring knife, start at your previous cut at the flower-end of the pomegranate, and score the skin along the ridge down toward the bottom (stem) end of the fruit. You should cut through the red rind, and most of the way through the white pith. Avoid cutting into the seeds, as that will just create a big juicy mess, exactly what we're trying to avoid.