Food glossary



A symbol of fertility in many countries, pomegranates have a hard, reddish yellow skin, filled with granules of bright pink flesh. Deliciously sweet and juicy, you can eat the seeds and flesh but not the skin. Look for fruit that is smooth and shiny, not withered. Pomegranates are rich in vitamin C.

Uses: Best eaten as it is or included in fruit salads.

To store: Store pomegranates in the fridge for 2-3 days.

To prepare: To loosen the flesh, roll the whole pomegranate on a hard surface, pressing down with your hand. Then cut in half and scoop out the centre with a spoon. Remove the white pith, as it is bitter. Alternatively, eat the flesh straight from the skin. To extract the juice, place the seeds in a sieve and press with the back of a spoon or use a lemon squeezer. Pomegranate juice stains so be careful when preparing them.

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