What Part of Pomegranate Can You Not Eat? A Comprehensive Guide

December 24, 2025 •

4 min read

According to research, the discarded peels of pomegranates can account for up to 50% of the fruit's total weight. While many focus on the delicious, jewel-like arils, understanding which other components are inedible is crucial for a safe and enjoyable experience with this superfood.

Quick Summary

The rind, pithy white membranes, root, and stem of the pomegranate are inedible for consumption, with some parts containing potentially harmful toxins in large quantities.

Key Points

Outer Rind: The thick, hard outer skin is inedible and contains potentially toxic compounds in large doses.
White Pith: The bitter, spongy membrane is technically edible but unpalatable and often discarded for a better eating experience.
Root and Stem: These parts contain toxic alkaloids and are completely unsafe for human consumption.
Seeds (Arils): The juicy, red seeds (arils) are the primary edible part of the fruit and are packed with nutrients.
Separation Method: Using a bowl of water is an effective way to separate the edible seeds, which sink, from the inedible pith, which floats.
Safe Consumption: Focus on eating only the arils and the juice, avoiding all other parts to prevent discomfort or risk.

The Rind: Tough, Bitter, and Unsafe in Large Quantities

The most obvious inedible part of the pomegranate is the tough, leathery outer skin, also known as the rind or peel. While some sources discuss processing this part into powders for teas or extracts due to its high antioxidant content, it is not suitable for raw consumption. The rind is exceptionally bitter and fibrous, making it unpalatable and difficult to chew or digest. More importantly, the rind contains alkaloids and tannins that can be potentially toxic if consumed in large amounts, as warned by sources like WebMD and the National Center for Complementary and Integrative Health (NCCIH). For this reason, the rind should always be discarded before eating the fruit.

The White Pith and Membranes: Bitter and Better Left Out

Inside the hard rind, the pomegranate is segmented by a spongy, white fibrous material. This is known as the pith or mesocarp. The edible, juicy arils are clustered within these white membranes. While the pith is not considered toxic in the same way the rind is, it is extremely bitter and astringent. Most people find the flavor unpleasant and prefer to separate the arils from it before eating. In fact, some folk remedies mention the pith having a poisonous effect in excessive quantities, though its bitterness alone is usually enough to deter people from eating it. For a more pleasant eating experience, it is best to remove and discard this part. One of the simplest methods for doing this involves submerging the cut fruit in water, which allows the arils to sink while the lighter pith and membrane pieces float for easy removal.

The Root and Stem: Known for Toxicity

The most dangerous parts of the pomegranate plant to ingest are the root and stem. These components contain a higher concentration of the alkaloids found in the rind and are known to be toxic to humans. Historically, the bark of the pomegranate root was used in traditional medicine for its properties, but it requires specific preparation and dosages to be safe. For casual consumption, the root and stem must be avoided entirely. Ingesting these parts can lead to severe side effects and should be handled with extreme caution.

Comparison of Pomegranate Parts

To summarize the different components, here is a comparison table:


Pomegranate Part	Edible Status	Primary Characteristic	Potential Hazard (if eaten)
Arils (Seeds)	Yes	Juicy, sweet-tart	None (unless prone to constipation)
Outer Rind/Peel	No	Tough, bitter, fibrous	Potentially toxic in large amounts
White Pith/Membrane	Technically, but Unpalatable	Spongy, bitter, astringent	Unpleasant taste; potentially toxic in excess
Root & Stem	No	High alkaloid content	Toxic, harmful side effects

Safe Ways to Prepare and Eat Pomegranate

Knowing which parts to avoid is only half the battle; knowing how to access the good stuff is the other. Here's a quick guide to safely enjoying a pomegranate:

Method 1: The Water Bath
1. Cut the top crown off the pomegranate.
2. Score the fruit into several sections along its sides.
3. Submerge the scored pomegranate in a bowl of water.
4. Break the sections apart and gently rub the arils from the pith with your fingers.
5. The inedible pith will float, while the arils will sink, making separation easy.
Method 2: The Whack-and-Tap
1. Cut the pomegranate in half horizontally.
2. Hold one half, cut-side down, over a bowl.
3. Firmly hit the back of the pomegranate with a wooden spoon. The arils will fall out into the bowl.

Creative Culinary Uses for the Arils

Once you have successfully harvested the ruby-red arils, the culinary possibilities are endless. These little bursts of flavor are great for adding a vibrant touch to a variety of dishes. You can sprinkle them over salads, add them to yogurts and oatmeal, or use them as a garnish for desserts. Pomegranate juice, which can be extracted from the arils, is also a popular ingredient in cocktails, marinades, and sauces. For a truly unique experience, incorporate the crunchy seeds into smoothies or grain bowls for added texture and nutrients.

Conclusion

While the pomegranate is celebrated for its nutritional benefits, primarily contained within its juicy seeds, it's vital to recognize that not all parts are meant for consumption. The outer rind, white pith, and especially the root and stem are inedible and, in some cases, can be harmful. By following simple preparation methods, you can easily separate the safe, delicious arils from the bitter and potentially toxic parts. Understanding these details ensures you can enjoy the healthful rewards of this ancient fruit without any unpleasant or risky side effects. For reliable safety information, it is always wise to consult reputable health resources. For more details on the safety and medical interactions of pomegranate, the National Center for Complementary and Integrative Health offers valuable information.

Visit the NCCIH website for more health information on pomegranates.

Frequently Asked Questions

While not considered poisonous in small amounts, the white pith of a pomegranate is very bitter and astringent, making it unpleasant to eat. Most people remove it to enjoy the sweet-tart arils without the bitter taste.

Yes, ingesting large amounts of pomegranate peel can cause adverse effects. The peel contains alkaloids and other compounds that are potentially toxic in high concentrations. While the peel is sometimes processed into extracts, it is not safe for raw consumption.

If you accidentally eat a small piece of the white pith, you will likely just experience a bitter, unpleasant taste. It's generally not harmful in small quantities, but it is advised to remove it for a better flavor.

The easiest method to separate the edible seeds from the inedible membranes is to submerge the cut-up pomegranate in a bowl of water. The arils will sink, and the white pith will float, making it simple to scoop out and discard the unwanted parts.

Yes, the seeds, or arils, are the main edible part of the fruit. They are a good source of antioxidants, fiber, and vitamins. However, people with chronic constipation should moderate their intake, as the fiber could potentially cause a blockage in rare cases.

Blending a whole pomegranate, including the rind and pith, is not recommended. The rind and pith contain bitter and potentially toxic compounds that will ruin the taste and could be unsafe. It is best to separate the arils first and then blend them.

The root and stem of the pomegranate plant are considered potentially toxic due to their high concentration of alkaloids and should not be consumed.

While not for raw consumption, pomegranate peels are rich in antioxidants and can be dried and ground into a powder. This powder can be used to make tea or flavor other foods, although this should be done with caution and after proper research.