Here's the stuff that we know about Pomegranate...
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in Iran. They have a round shape, like an apple, with a hard, shiny skin blushed with red or yellow. Inside, scores of edible little white seeds are held in jewel-like, ruby-coloured sacs filled with sweet, juicy flesh. The sacs themselves are packed in a bitter, pale yellow pith.
Pomegranates have always been highly prized for their flavour, but their recent emergence as a highly nutritious superfood, packed with antioxidant vitamins, has made them even more popular. The skin and the pith should not be eaten.
How do I get Pomegranate ready to use?
Cut open across its middle then, holding a half over a bowl, cut-side down, bash the skin with a rolling pin. The seeds should pop out.
To extract the juice, put the seeds in a sieve and press out the juice with the back of a spoon. Avoid crushing the sac membranes too much as they can taste bitter. Be careful when preparing pomegranates, as the juice stains.
What about keeping Pomegranate?
In a perforated bag in the fridge for a couple of weeks.
How do I cook Pomegranate?
Eat straight from the shell using a toothpick. Scatter the juicy sacs over salads, fresh-cut fruit; use in marinades or rice dishes. Use to decorate duck, fish, chicken or pork.
What happens if I don't have Pomegranate?
We can't think of any good alternative for Pomegranate.