Instructions
Can you imagine living in a city named after a fruit? It kind of lacks a bit of dignity, really. Much like being in a culinary theme park. And I say that with love and respect for all my friends in Orange.
So how do the people of Granada in Spain get away with it? Well, I guess a pomegranate is just a whole lot cooler than an orange.
The name pomegranate means ‘seeded apple’ and Granada took on the name in the 13th century to reflect the many jewel-like seeds that made up its community: Muslim, Christian, and Jewish.
But pomegranates are not apples at all. Notwithstanding their hard outer skin, they’re technically classed as berries. Within the pomegranate tiny hard brown seeds are encased in lobes of bright red flesh called arils, and these are the part we know as fruit. Colourful and decorative, these seeds are much favoured by chefs who want a new way to bring vibrant design to their dishes. That said, in recent times I’ve seen too many chefs use pomegranate seeds out of context purely for their colour and shape. They may be an effective way to smarten up restaurant presentation, but it’s important to respect the fruit’s natural characteristics.
Pomegranates are both sweet and sour, with an astringent tannin aftertaste. This makes a good counterpoint to game and poultry, as well as a unique and refreshing dessert.
The pomegranate arils can also be juiced, yielding a vitamin rich refreshment that is packed with antioxidants. But the health benefits don’t stop there. Pomegranate juice is also rich in polyphenols which have been shown to help prevent, and to slow the development of, both breast cancer and prostate cancer.
Pomegranates are an ancient fruit that originated in Persia. They grow well in hot and semi-arid environments, thus the plants perform very well in Australia. They are relatively easy to grow, fruiting throughout Autumn.
Choose pomegranates that feel heavy and dense for their size, with no obvious markings on the skin. To extract the seeds, split the fruit into four pieces using a sharp knife, then break the pith away from the arils in a basin of water: the pith will float and the seeds will sink, making it easy to decant and separate.
Pomegranate jelly with pineapple and berry salad