Key seasonal ingredient: Pomegranate

WHY WE LOVE IT: The ruby red gems of the pomegranate are visually stunning and add crunch and a burst of flavour to so many dishes. It’s native to Iran, but is now cultivated and enjoyed around the world in both sweet and savoury dishes.

IN SEASON:  March through to May, the later they’re picked the sweeter they taste.

CHECK IT’S FRESH: choose unblemished pomegranates that feel heavy for their size and have a rich blush colour.

VARIETIES: Buy fresh whole pomegranates, preserved juice or molasses.

COOKING AND PREP METHODS: cut the pomegranate in half, hold over a bowl and hit the peel side firmly with a wooden spoon then pick out remaining seeds in the flesh. If you find that you have a lot of pith mixed in with the seeds, the best way to separate them is to place the lot in a bowl of water – the seeds will sink and the pith will float.

STORE IT: store it in the fruit bowl for several weeks, or remove the seeds and freeze for up to a year.

NOURISHES: Pomegranates are loaded with goodness. They’re high in vitamin c, vitamin b5 and potassium, are beneficial for high blood pressure and are high in antioxidants.

CLASSIC FLAVOUR PAIRINGS: fatty meats such as lamb and duck, walnuts, pistachios, cous cous and most grains, honey, chocolate, goat’s cheese, yoghurt, red capsicum, coriander, eggplant, rose


Marinate lamb with pomegranate juice, soy sauce and ground cumin and chilli for a great BBQ dish

Try muhammara dip – made with roasted red capsicum, pomegranate molasses, walnuts and garlic

Quinoa salad with roast eggplant, coriander, goat’s fetta, pomegranate dressing and fresh crunchy seeds

BUY IT: green grocers and supermarkets around the country.

DID YOU KNOW? Every pomegranate has 840 seeds!

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