During the cold month of February, the pomegranate fruit brings a welcome blast of colour to the kitchen.

Pomegranate section

Key Facts

This ancient fruit originates in Iran and was known to the ancient Greeks and Romans. Today it is cultivated commercially in countries including Turkey, Spain, Morocco, India and Afghanistan. Iran is a still key producer, and exports may well increase now that trade barriers are starting to come down.

Pomegranate seeds

Uses in the Kitchen

There’s a trick for removing pomegranate seeds: cut the fruit in half then bash the outside with a rolling pin or heavy spoon. Pomegrantes have benefitted in recent years from the Ottolenghi effect – the trend towards cooking from the Middle East and Northern Africa. Obviously, the seeds are an excellent addition to salsas and salads, especially classics such as tabbouleh. There are other ideas here in this Guardian article, including a clever idea for pairing the seeds with roasted Jerusalem artichokes.

Pomegranate molasses can be used in a similar way to honey but has a more sweet and sour flavour. It is handy for adding an acidic hit to salad dressings or as a marinade for meats for the grill. Grenadine is the concentrated juice of the fruit.

0 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Read More