The pomegranate is native to Iran and Northern India but has been grown in the Mediterranean countries and Caucasus for centuries and giving its name to the city of Granada in Spain. The origin of the name comes from the latin pomim (apple) and granatus (seeded). Many seeded it is and the challenge is getting those seeds out. I have decided there is no easy way but to cut in quarters and break open the membranes. It's best to do the job outside because it can be messy and most would wonder is it all worth it. No ordinary juicer will stand up to the a pomegranate and I have found the best way is to use my good old Mexican lemon squeezer.
A couple of large fruit yield about 500cc of pure juice. The juice has a cloudy appearance and will settle clear but I believe many of the healthful properties lie in the cloudy residue so I don't usually discard it. We drink the juice, which can also be used to make a salad dressing and use the seeds whole in salads. In the past I have made pomegranate syrup which is great for margaritas.
Last year I threw the seeds onto the ground and many of them germinated. Don't know what kind of tree they will produce but it is worth a shot. The tree is not fussy about what it grows in and is quite happy in rock strewn gravel.
Ideas for seed removal and juicing gratefully received.