Pomegranate

Having a notoriously all-too-short season, local Pomegranates are available from late-Autumn, through early Winter.

While they are slightly time-consuming to break down, there are all sorts of tricks and “hacks” out there for making it easier. We tend to favour the halve-loosen-whack method, which involves cutting the Pomegranate in half horizontally, before gently half-prying open the segments, and then whacking the outside with a wooden spoon over a bowl. (Ask in store if you need advice).

Whatever method you choose, rest assured that you always get a wonderfully generous yield of arils from a single Pomegranate at this time of year, so you will have plenty to use once done. And the arils freeze perfectly well, so you can also store some for later use.

Pomegranate’s sweet and tangy flavour, and bursting texture is fabulous in salads, drinks, desserts, as well as sprinkled over roasted vegetables and braises. They really are super versatile, so check our recipe section for some further inspiration