The Inedible Outer Shell and Bitter Inner Pith
For most pomegranate eaters, the inedible portions are primarily the rind and the membranes. The fruit's tough, leathery outer shell, known as the peel or rind, is not meant for direct consumption. While it contains a high concentration of antioxidants and other beneficial compounds, its tough texture and extremely bitter, astringent taste make it unpalatable when eaten raw. In fact, the peel contains alkaloids and tannins, and consuming it in large quantities is considered possibly unsafe. These substances can cause digestive upset and have been flagged for potential harmful effects by health authorities. Therefore, the peel should be separated and discarded before enjoying the fruit.
Inside the pomegranate, a web of white, spongy membranes, or pith, partitions the clusters of ruby-red seeds, known as arils. Though not toxic in small amounts, this pith is fibrous and intensely bitter. Its unpleasant taste and texture can ruin the experience of eating the sweet-tart arils, so it is best to remove as much of it as possible during preparation. A popular method is to submerge the pomegranate sections in a bowl of water, as the arils will sink while the pith floats, allowing for easy removal.
Pomegranate Parts to Strictly Avoid
While the peel and pith are best avoided for culinary reasons, other parts of the pomegranate plant are more concerning and should never be eaten. The root and the stem contain toxic substances and are classified as possibly unsafe for consumption, especially in large amounts. Although it is highly unlikely that these parts would ever make their way into a prepared dish, it is crucial to be aware of their poisonous nature. For general pomegranate safety, the rule of thumb is to stick to the seeds and the sweet pulp surrounding them.
The Inedible List:
- The Root: Contains toxic substances and is not for human consumption.
- The Stem: Similar to the root, it contains poisons and is considered unsafe.
- The Peel/Rind: The tough, bitter, and astringent outer skin. While some extracts are made from it, the raw peel should not be consumed.
- The White Pith: The fibrous, bitter, white membranes that partition the seeds. While technically edible, they are highly unpleasant and best discarded.
Edible vs. Inedible Pomegranate Parts: A Comparison
To simplify what you should and should not eat, here is a quick comparison table.
| Part | Edible? | Reason | Preparation Note |
|---|---|---|---|
| Arils (Seeds) | Yes | Sweet, juicy, and packed with antioxidants. Both the juicy exterior and small crunchy interior seed are safe. | Separate from the pith and enjoy fresh, or add to salads, yogurt, and other dishes. |
| Peel (Rind) | No (Raw) | Very tough, bitter, and potentially unsafe if eaten in large amounts. | Discard or use for extracts, powders, or topical applications only after professional processing. |
| Pith (White Membrane) | Technically, yes, but not recommended | Bitter and fibrous taste; detracts from the flavor of the arils. | Remove as much as possible, often done by submerging in water to separate from arils. |
| Root & Stem | No | Contain toxic substances; considered unsafe. | Discard completely; never consume. |
How to Properly Prepare a Pomegranate
- Prep the Fruit: Cut off the crown end of the pomegranate to expose the arils and section lines.
- Score the Sides: Score the skin vertically along the ridges, being careful not to cut too deeply.
- Separate the Sections: Gently pull the sections apart over a bowl of water. The water method is excellent for separating the arils from the pith.
- Remove Arils: Hold each section underwater and use your fingers to gently loosen the arils. The edible arils will sink, while the lighter pith and skin will float.
- Drain and Enjoy: Skim off the floating pith and debris, then drain the arils using a colander. The seeds are now ready to be eaten or used in your favorite recipe.
Conclusion: Safe and Delicious Pomegranate Enjoyment
Understanding what can you not eat in a pomegranate is key to enjoying this superfood safely and without any unpleasant surprises. The main takeaways are to avoid the tough, bitter peel, the fibrous white pith, and the potentially toxic root and stem. By focusing on the sweet and nutrient-rich arils, you can savor the benefits of this unique fruit. Using a simple preparation method, like the water-based de-seeding technique, ensures you get only the good parts of the fruit, leaving the unpalatable components behind. For more safety information on pomegranate, consult an authoritative resource such as the National Center for Complementary and Integrative Health.
