Split open to reveal their jewel-like crimson seeds, pomegranates may be the handsomest fruit of them all.
Split open to reveal their jewel-like crimson seeds, pomegranates may be the handsomest fruit of them all. Their sweet-sour seeds add glorious juicy crunch to fruit salads and savoury salads alike. Scatter them over cooked greens like chard or spinach, or punctuate the richness of a spiced lamb tagine.
Country of originGrown in
Cut in half, turn upside down and bash with a rolling pin to release the seeds
How to prepare
To take out the pulp and seeds, cut in half and spoon out the contents. To juice it, roll the fruit on a hard surface, then cut it in half, squeeze into a sieve and press with a wooden spoon.
Pomegranates are delivered ripe and ready to eat, so keep them in the fridge to make them last as long as possible.
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