Pomegranate Each

One of the most ancient and celebrated fruits in the world and for good reason. Behind that tough leathery skin sit hundreds of jewel bright arils, each one a tiny burst of sweet tart juice with a flavour that is unlike anything else in the shop. A good pomegranate is a genuinely special thing.

At its absolute best in autumn and early winter from March through June when Australian grown pomegranates are at peak ripeness and full of juice. This is the window to seek them out and eat them most enthusiastically. Available outside this season from imported supply but the domestic autumn fruit is the one worth getting excited about.

Scatter the arils over a bowl of yoghurt with honey and toasted nuts, press into a fresh juice or cocktail, fold through a grain salad with herbs and feta, spoon over slow cooked lamb, or simply eat them straight from the fruit over the kitchen sink because the flavour needs no accompaniment. Wherever you want a burst of colour, sweetness and acidity, a pomegranate delivers.

The trick to buying a great one is simple. Pick it up and feel the weight. Heavy for its size means full of juice. Light means disappointment. Look for deep red to burgundy skin that is firm and taut with no soft spots. That is your signal every time.

To open one without covering yourself and your kitchen in juice, score the skin into quarters and submerge the whole fruit in a bowl of cold water. Break it apart underwater, separate the arils with your fingers and they will sink to the bottom while the white pith floats to the top. Skim off the pith, drain the arils and you are done. Clean, simple and worth the minute it takes.