Cut through the pomegranate's leathery skin, and you'll find hundreds of pretty kernels, each with a tiny seed surrounded by ruby red pulp. You can eat the kernels, seeds and all, and they're great as garnishes or sprinkled in salads. You can also press the kernels for juice and strain out the seeds. They arrive in markets in the late summer and early fall. They're also easy to use, since they don't need to be peeled or seeded, and they're slow to discolor.
Some varieties are sweet, some are sour.
Try to avoid ones that have brown spots or streaks.