We all know that pomegranate’s jewel-like seeds are a shortcut to glamour when sprinkled over salads or gracing your latest bake. In Turkey, they’re eaten on New Year’s Eve to symbolise fertility and abundance for the upcoming year, while the ancient Egyptians saw the pomegranate as a symbol of prosperity and ambition. But there are a number of health benefits hiding behind the glitz – the ruby-red seeds, known as arils, are packed with nutrients. No wonder the Middle Eastern fruit has been used for medicinal purposes for thousands of years. Containing three times as many antioxidants as green tea, including vitamins A, C, and E, pomegranates can help bolster your immune system. They’re a rich source of dietary fibre, essential for good digestive health. Plus they’re high in folate (or vitamin B9) which helps the body create healthy red blood cells. In all, they more than make up for their somewhat fiddly extraction process.
HOW TO USE ITScore the fruit with a knife to break open, then separate the seeds from the fleshy membrane in a bowl of water – the arils will sink while the pulp floats. Scoop this off, drain the seeds, then let your creativity run wild – scatter over fruit or savoury salads, stir into stews or mix with your morning yoghurt or cereal. Alternatively, you can buy pomegranate juice or supplements for your fix.
EAT THEM WITHToss over a hot grain salad with all-spice, pistachios, mint and feta. Or stir into a fragrant veggie tagine, served with almonds and couscous