Pomegranates

Originating from Iran, the pomegranate has a hard, scarlet or golden leathery skin that encloses a soft, white pulp containing a mass of ruby-coloured beads, each with a central seed.

Packed with vitamin C, the pomegranate may be eaten in a number of ways. Some people prefer to take each grain, suck the refreshing and aromatic flesh off the seed and then discard the seed before eating the next one. A much easier way, however, is to crunch and swallow the seeds, which have a pleasant texture. However, it is important to avoid the cream or white pith, as this is very bitter.

The seeds may be used as a garnish for salads, meats and desserts, providing a tart flavour and a crunchy texture. The seeds may also be squeezed to produce pomegranate juice, a refreshing drink that is also extremely high in punicalagin, an antioxidant responsible for free-radical scavenging. This antioxidant effect has given pomegranate juice a reputation for providing major health benefits.