If there’s any fruit that deserves its own month, surely it’s Pomegranate, full of ruby coloured jewel-like seeds and tangy sweetness. What’s not to love? Obviously we’re not the only ones who think so, because November is officially Pomegranate Month!
Pomegranate is a fruit native from Iran to North India, and has been cultivated throughout the Mediterranean since ancient times. In Australia, we grow them in tropical areas of Queensland, NSW and WA. The Australian season actually runs from November right through until March, so we’re a bit excited about the next four months of pomegranates aplenty.
When choosing pomegranates, have a chat to your greengrocer – aim for heavy pomegranates with dark red skin for the juiciest and sweetest varieties.
The next step is actually extracting those beautiful seeds. Be warned: pomegranate isn’t exactly a fast food. You’re likely to find yourself with stained hands and splattered clothing, in your quest to ply the seeds from the bitter white pith. Our trick here: roll your pomegranate around, pressing firmly before you cut it in half, then turn it upside down and give it a good old belting with the back of a spoon.
Are pomegranates fiddly? Well yes. But are they worth it? Also yes! And they’re really good for you – packed with antioxidants that have been shown to have powerful anti-inflammatory effects in scientific studies, and rich in fibre and micronutrients like vitamins C, E, K, folate and potassium.
Pomegranate seeds add a beautiful crunch, sweetness and tang to salads or to garnish roast vegetables dishes. They’re also wonderful in desserts like parfaits and chia puddings, or fruit salads. We can’t go past fresh pomegranate simply served with Greek yoghurt for a simple and nutritious snack or dessert. Our tip: if you’re drinking pomegranate juice for the health benefits, go for a 100% pomegranate, ‘no added sugar’ variety, to ensure you’re getting the good stuff.
