by Pamela Buselich

Pomegranates have a long history of cultivation, originating in the Middle East and spreading to the Mediterranean and to countries with similar climates. Because of the many seeds in the fruit, pomegranates were regarded as a symbol of fertility by the ancient cultures of Egypt, Greece and Rome.

Locally grown pomegranates are in season now. They are golden to bright red in colour, and fresh fruit should have a firm outer skin. There are many ways to remove the edible seeds, but the following method works well:

Cut a one cm‐thick slice off the crown end with a stainless‐steel knife. Gently incise ribs, about one and a half inches apart, down the sides of the pomegranate from crown to core. (Be careful not to cut into the fruit.) Pull sections gently apart, while holding fruit over a bowl to catch falling seeds. With fingers, pull seeds away from surrounding bitter pith.

As well as using the fresh fruit to enhance salads, pomegranate juice provides high levels of antioxidants and pomegranate syrup is a delicious addition to many dishes.

Here are some of my favourite ways of adding fresh pomegranates to a meal:

• Add pomegranates to muesli or granola, along with the other fruits and yoghurt.

• A quick simple salad: spinach leaves, slices of pear, pomegranates seeds, roasted pecans, Persian feta and your favourite dressing.

• For visual appeal, place alternating circles of oranges and thin rounds of Buffalo mozzarella on a plate and sprinkle with pomegranates seeds, basil leaves and a drizzle of olive oil.

• Roast slices of pumpkin with a light dressing of olive oil, and when ready to serve, add a sprinkle of dukkah, crushed pistachios and pomegranates.