Here are the
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What and Where The pomegranate is the best known member of the Lythraceae family and is thought to be native to Iran. It’s name is derived from the medieval Latin for seeded apple – it is, of course, only the seeds that are edible. Our local, Victorian pomegranates are grown in Mildura. We don’t buy from particular growers; we buy whatever looks best on the day.
Flavour Tart with notes of cranberry and blackberry
Texture Granular and unctuous
Use We love adding the jewel-like seeds of a pomegranate to a feta salad, a spiced quinoa, a “jeweled” rice or a chickpea tagine. For something a little different, scatter over carrots roasted with cumin or steamed green beans coated in a little butter and garam masala. Also very good with asparagus and a little lemon.
Cooking Tip It can be tricky extracting the seeds out of a pomegranate. Here’s what we do. Using a sharp knife, remove the ‘crown’, carefully quarter the fruit, place in a large bowl of water, then while still in the water, massage out the little seeds, drain and use as desired.
Selection and Storage Choose a rosy coloured pomegranate that is smooth skinned (there ought to be no wrinkles) and feels heavy for its size. Keep in the fruit bowl or to extend its freshness, in the fridge.
In Season The local, Victorian season runs from March to August. Outside these months our pomegranates need to be imported, from the US.
Historic Note The pomegranate has been cultivated since ancient times and is mentioned in several historic texts including the Book of Exodus and the Quran.
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