Not my question but my wife's

I'd go for just the 'seeds' for sure. I'm looking up seeds and I'm surprised there is little distinction in English between those individualised fleshy parts and the actual white seed inside.
The peel and the white parts will probably add just astringency. I'd probably liightly crush the seeds, but making sure not to crush the white seeds inside. This is done to allow easier access to the juices but without popping the seeds inside which might also be slightly bitter/astringent
Depending on whether or not you want the juice to ferment you have to be sure ferment has ceased and that you have stabilized the mead

I am with Stasis.
Collect seeds only and freeze them for a day or two before adding to must or mead. I would also use some pectin enzyme to help with clearing.

This is what you want. That is unless you don't want to taste the pom flavor. You will lose all your flavor when you ferment it. Even if you use the juice straight as your fermentation must. Adding juice or seeds to a traditional would take more than double the trad amount to get enough flavor. That's just my opinion. Although I have made more than 20 gallons of it.

Let us know what you guys choose to do and how it turns out.