Is Pomegranate Pith Safe to Eat?

December 20, 2025 •

4 min read

While the ruby-red arils of a pomegranate are widely enjoyed, the white, spongy pith that surrounds them is almost always discarded. The primary reason for this, beyond the question of safety, is its intensely bitter and astringent taste.

Quick Summary

The white, bitter pith of a pomegranate is technically safe to eat in small amounts but is not palatable due to its unpleasant taste and texture. While rich in antioxidants and fiber, its bitterness leads most people to remove it. Avoid consuming large amounts of the root, stem, and peel.

Key Points

Safety vs. Edibility: Pomegranate pith is safe to eat in small amounts, but its bitter taste and tough texture make it unpalatable for most people.
Not a Poison: The pith is not poisonous, but the root, stem, and large amounts of the peel can contain harmful substances.
Rich in Tannins: The pith's bitterness is caused by high concentrations of tannins, which also have antioxidant properties.
Nutrient-Dense Byproducts: The peel and pith contain beneficial compounds like polyphenols and fiber, but the arils offer a more enjoyable way to consume these nutrients.
Discard for Taste: Most people correctly discard the pith to enjoy the sweet-tart flavor of the arils without the overwhelmingly bitter aftertaste.

Understanding the Anatomy of a Pomegranate

Before determining the safety of the pith, it is helpful to understand the different components of a pomegranate. The fruit is made up of several layers, each with distinct characteristics:

The Peel (Exocarp): The hard, leathery outer skin. While not consumed raw due to its tough texture and potent bitter compounds, it is rich in antioxidants and often used in dried, powdered, or extract forms.
The Pith (Mesocarp): The white, spongy membrane that separates the arils. This is the component in question. It is fibrous and has a strong, bitter taste.
The Arils (Endocarp): The edible, juicy, jewel-like sacs containing a small seed. This is the most commonly consumed part of the fruit, prized for its sweet-tart flavor and high nutritional value.

Is Pomegranate Pith Toxic?

For most people, ingesting a small amount of pomegranate pith accidentally is not harmful. Credible sources, including Healthline and the National Center for Complementary and Integrative Health (NCCIH), confirm that the white, pithy part is technically safe to eat. The danger lies not in the pith, but in the root, stem, and large amounts of the peel, which contain substances that may have harmful effects if consumed.

However, the concept of safety is different from edibility. The main reason for avoiding the pith is its unappetizing qualities. Its bitterness comes from tannins, which are also found in other plants and give wine and tea their dry, astringent flavor. In the pomegranate, these tannins are highly concentrated in the pith, creating an unpleasant eating experience.

Nutritional Profile of Pomegranate Pith

Although lacking in flavor, the pomegranate pith is not devoid of nutrients. Research indicates that the peel and other byproducts contain beneficial bioactive compounds, including:

Polyphenols: These are powerful antioxidants that help the body fight oxidative stress. The peel and pith often have a higher concentration of certain polyphenols than the arils.
Fiber: The tough, fibrous nature of the pith makes it a source of dietary fiber, which is important for digestive health.
Tannins: As mentioned, these polyphenols contribute to the bitter taste but also possess antioxidant and antimicrobial properties.

While these benefits exist, the concentration of nutrients in the small amount of pith one might consume is minimal, and the unpleasant taste makes it an impractical source of nutrition. The arils offer a far more palatable way to get similar or higher concentrations of antioxidants and fiber.

Pomegranate Pith vs. Arils: A Comparison

To highlight why most people choose the arils over the pith, consider the following comparison:


Feature	Pomegranate Pith	Pomegranate Arils
Taste	Intensely bitter and astringent due to high tannin content.	Sweet-tart and juicy, with a pleasant tang.
Texture	Spongy, fibrous, and chewy.	Tender, with a firm, juicy pop and a small, crunchy seed inside.
Primary Function	Acts as the structural membrane holding the arils together.	The primary edible and flavorful part of the fruit.
Nutritional Profile	Contains high levels of tannins, fiber, and some polyphenols.	Rich in fiber, antioxidants (including anthocyanins), and vitamins.
Common Consumption	Almost universally discarded due to poor taste.	The most popular part of the fruit, eaten fresh or juiced.

Potential Benefits and Drawbacks of Eating the Pith

Potential Benefits (Minor)

Antioxidant Boost: For those who can tolerate the taste, the pith contains antioxidants that contribute to overall health.
Fiber Intake: It provides a small amount of dietary fiber, which can help with digestive regularity.

Significant Drawbacks

Extremely Bitter Flavor: The powerful bitter taste makes the pith unpalatable for most people, overwhelming the sweetness of the arils.
Fibrous, Chewy Texture: The spongy, chewy nature of the pith is not pleasant to eat.
Possible Digestive Upset: In some sensitive individuals, eating fibrous, hard-to-digest parts of fruit can cause minor digestive upset.
Concentrated Tannins: The high concentration of tannins can create a dry, mouth-puckering sensation that many find off-putting.

How to Eat Pomegranate Pith (Or Not)

While it is not recommended to eat the pith raw, it is possible to process it. The peel, which is similar in bitterness and contains many of the same compounds, can be dried and ground into a powder for use in tea or other food additives. This process makes the powerful compounds more digestible and allows for a smaller, more controlled dose. However, there is no common culinary reason to eat the pith directly when the arils offer a much more delicious and accessible way to enjoy the pomegranate's nutritional benefits.

Conclusion: Is Pomegranate Pith Worth Eating?

While technically safe in small amounts, eating pomegranate pith is not a recommended practice for the average person. Its intense bitterness and fibrous texture make it unpleasant to consume. The health benefits derived from its compounds, such as polyphenols and fiber, are minor and can be obtained much more enjoyably by eating the delicious arils. Furthermore, consuming large quantities of the root, stem, or peel can be harmful, so it's always best to stick to the succulent, red seeds for a safe and tasty experience. For more information on the safety of pomegranate extracts and products, consult the National Center for Complementary and Integrative Health.

Frequently Asked Questions

No, it is not dangerous to eat small amounts of the white pomegranate pith. It is generally considered safe, though its bitter flavor and fibrous texture make it unpleasant to consume.

If you accidentally eat some pomegranate pith, you will likely experience a bitter, astringent taste but will not suffer any serious harm. Some sensitive individuals might experience mild digestive discomfort, but it is not a common reaction.

The intense bitterness of pomegranate pith is due to its high concentration of tannins, a type of polyphenol also found in red wine and tea. Tannins produce a dry, astringent sensation in the mouth.

The root, stem, and large quantities of the tough outer peel are considered potentially harmful because they contain compounds that can have toxic effects. It's best to stick to the arils.

While the pith is typically discarded, the peel (which has similar compounds) is sometimes dried and ground into a powder for use in tea or extracts. However, there is no common culinary use for the pith itself.

Yes, the pith contains bioactive compounds like polyphenols and fiber. However, the benefits are not substantial enough to warrant eating the bitter and fibrous material when the arils are so much more enjoyable and nutrient-rich.

A common method is to score the pomegranate and submerge it in a bowl of water. Gently separate the arils from the membranes and pith, which will float to the top, allowing you to skim them off.