After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice. Grenadine syrup is thickened and sweetened pomegranate juice used in cocktail mixing, and wild pomegranate seeds are used in some spices.
Dried pomegranate arils, found in some natural specialty food markets, still contain the seed and residual aril water, maintaining a natural sweet and tart flavor. Dried arils can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream.
