In season from March to July, pomegranates are celebrated for their clusters of ruby red arils (usually called seeds) packed full of vitamins, nutrients and anti-oxidants.
Due to the high nutritional attributes of the fruit, pomegranates are believe to also prevent and protect against cancer, heart disease and premature ageing.
While considered to be a modern-day super-food, pomegranates have been consumed in the Middle East, India and China for centuries.
When buying pomegranates, choose heavier fruit — a sign that the arils are bursting with juice making them just right for eating or juicing. The skin should be uniform in colour and avoid fruit with cracks in the rind or heavy bruising. That being said, slight blemishes in the leathery skin, is acceptable.
Store whole pomegranates for up to two weeks at room temperature or for up to one month in the refrigerator.
Pomegranate arils can be stored for up to two weeks, refrigerated in an air-tight container. To freeze arils, separate them from any white membrane and lay them out on waxed paper. Cover arils with another sheet of waxed paper and freeze for two hours. Once frozen, transfer the arils to a zip-lock bag and freeze for up to one year.
- Sprinkle arils on salads for a flash of colour
- Pair arils with desserts like a meringue or panna cotta for a burst of tart, sweetness
- Add a dash of pomegranate juice to champagne for a spectacular cocktail
Before you get started, check out our simple guide to preparing pomegranates.
Taste.com.au – March 2010