Pomegranate Each

The pomegranate is one of the most dramatic fruits on the shelf. Cut one open and the jewel-like seeds burst with a tart, complex sweetness that works as well in savoury dishes as it does in desserts. It is also one of the most visually striking fruits you can bring to a table.

Pomegranates are at their best from autumn through winter, typically April through August, when Australian crops are at peak ripeness and the arils are plumpest and most intensely flavoured. That is the time to buy them.

Look for pomegranates that feel heavy for their size with firm, smooth, deeply coloured skin. A heavy pomegranate has more juice. Avoid any that feel light or have soft, wrinkled patches.

Scatter the seeds over yoghurt or porridge, fold through a salad with rocket and feta, stir into a grain dish, press into juice, or use as a garnish for a mezze spread. The juice also makes a brilliant base for a dressing or glaze.