I remember a school trip to Kensington Market and experiencing pomegranate for the first time. (I also remember the stinky cheese shop there but it didn’t have the same impact on me as the “apple with seeds”.)
Pomegranates are known for their antioxidant content; they also have notable amounts of vitamin C and potassium. Pomegranates are grown in Asia, Mediterranean countries, Africa, India and California. With the globalization of our food supply they are available in many supermarkets, usually around Christmas time.
You can use pomegranate in either sweet or savoury dishes.
Eg. Seeds on salads or in a couscous dish; syrup (often labelled ‘molasses’) in salad dressing, marinade, dip; juice in a smoothie
Tip on how to de-seed a pomegranate without your kitchen looking like a crime scene.
Submerge the pomegranate in a bowl of cool water. Carefully cut in half with a knife. Use your fingers to remove the white pulp which surrounds the seeds.