Pretty little things, they are the seed du jour, but what on earth do you do with them?
Well, first off, you either buy them ready to use from the greengrocer, or if you have a whole pomegranate, simply cut it in half, score each half of the skin 4-6 times, hold over a bowl and smack the skin with a knife to release the seeds. You eat them whole and the taste, which varies according to where in the world they are grown, is sweet with sour notes. Popular in the cuisine of the southern Mediterranean, Middle East and southern Asia, we recommend you try them like this:
Drop them into champagne, iced tea or lemonade for flavour and colour.
Sprinkle over crushed avocado on sourdough toast and top with a poached egg.
Sprinkle over pear sorbet.
Add to a fresh green salad with rocket, blue cheese and pear slices.
Brighten up your morning bowl of porridge.
Sprinkle over home made meringues topped with cream, mango chunks and a few torn mint leaves.
Make a salad of orange segments, torn mozzarella, basil leaves, sea salt and pomegranate seeds topped with a vinaigrette of olive oil, honey and lemon.
Scatter over a dish of warmed ricotta cheese, pumpkin seeds, and a drizzle of pomegranate molasses.
Mix cooked quinoa, pomegranate seeds, red onion, almonds, coriander leaves, chunks of firm tofu or feta cheese, and avocado and drizzle with olive oil mixed with a little orange juice and salt. Tadaa!