Organic pomegranates have finally arrived at the market, so I've been processing a bunch of them to freeze. Harley was on his faucet in the kitchen the other day while I was doing this, saw me, and said "Oh! Look at that!" Of course he turned into Mr. Quality Control and had to sample a bunch of the arils. He's so helpful!
His use of the phrase "look at that" in context makes me think that
the last time he said it there must have been a bunch of
Underpants Gnomes wandering around the bird room, and I just didn't see them.
I've heard that pomegranates will last several months if you wrap the whole fruit individually in a paper towel, then (several) in a plastic bag in the produce drawer of the refrigerator. But since I only have one bird that eats them, I've gotten into the habit of breaking out the arils and freezing them.

In order to avoid cutting through too many of the arils, I score the rind of the fruit carefully — but the rind on the bottom of the fruit is pretty thick, so you can cut deeper. Then, gently rip the fruit into pieces to reveal the arils, and nudge them out. It's easy to squash the arils, and fling them across the room, so it's probably best to do this over a bowl. Once they're all out, fill the bowl with water to rinse off the sticky mess — any bits of rind and white membrane should float to the top, making it easier to save the seeds. Drain in a strainer, roll them around on a towel to dry, and then freeze. The nice thing is you don't have to freeze the arils in a single layer, just dump them all into a freezer container and they're ready to take out, a spoonful at a time, to thaw for Harley's breakfast, lunch and dinner.