Thought to be one of the oldest fruit trees under cultivation, the pomegranate (Punica granatum) is native to Iran and Afghanistan and has naturalised throughout the Mediterranean region.
It’s a showy plant, featuring glossy green leaves that turn yellow in the autumn and bearing large scarlet flowers in spring and summer.
The beautiful red-skinned fruit ripens in autumn and remains on the tree after the leaves have fallen.
Cut a fruit in half and you’ll see the membranous white-walled sections, each filled with seeds surrounded by juice sacs, known as arils.
In the kitchen
With their sweet-tart flavour, pomegranate seeds can be used in both sweet and savoury dishes.
· Sprinkle on cereal
· Top pancakes or waffles with maple syrup and seeds.
· Use to make bruschetta. Spread goat’s cheese on toasted bread, then top with pomegranate seeds and a little parsley.
· Make a salsa with pomegranate seeds, avocado, kiwifruit, chilli and coriander, and serve on meat or fish.
· Team with duck, chicken and lamb.
· Mix with other fruit for a smoothie.
· Sprinkle over vanilla ice-cream, sorbet or yoghurt.
· Toss into a mixed-berry fruit salad.
· Add a few arils to a glass of your favourite sparkling wine.
Tuna with parsely and pomegranate salad
Fresh tuna steaks are pan-fried and served with a crisp salad of parsley, wild rocket, pear, pomegranate seeds and toasted pine nuts – a perfect accompaniment to the fish.
Roasted cauliflower with pomegranate
Roasting cauliflower with a sprinkling of spices is easy, and gives a lovely nutty flavour. Pomegranate, mint and a yogurt dressing add Middle Eastern flavours, good for a light lunch.
