Pomegranates Pick of the week Harris Farm Mosman

POMEGRANATES 

are a fantastic versatile fruit that are becoming increasingly popular with the Australian public. We are at the start of the Australian season which lasts from mid-Autumn to the end of Winter, and they can be grown pretty well anywhere in Australia. They are a very ancient fruit originating in the Eastern Mediterranean regions and found for thousands of years in Iraq, Iran, and Afghanistan. It’s been a tough road for Aussie producers, for 25 years anyone who invested heavily went broke, but now, we seem to really appreciate this fruit. David Harris

Pomegranate Dressing – Prepare 1 pomegranate (cut it in half - juice one half to yield 1 tbsp juice after removing some of the seeds to retain with seeds from the other half.)  Combine 3 tbsp extra virgin olive oil with 2 tsp pomegranate molasses, 1 tbsp pomegranate juice; a squeeze of lemon juice and season with salt & cracked pepper. 

Use the remaining seeds to scatter over a salad. to add colour amongst the dark leaves of spinach or rocket along with toasted nuts and crumbled feta.

Extract from 'ALFRESHCO, foreshore flavour'

Other ways to use this versatile fruit

1. EAT AS A SNACK  — just need a spoon.
2. TOP YOGURT — With berries out of season, pomegranates make a terrific topper.
3. STIR INTO GRAINS — Add pomegranate seeds to cooked rice, quinoa, farro, or other grains to add color and tang.
4. ADD TO FRUIT SALAD — Pomegranate seeds marry well with other fruits.
5. MAKE SALSA  —  for topping for grilled fish, chicken, or lamb chops.
6. SCATTER OVER HUMMUS — Pomegranate and hummus have Middle Eastern roots, so why not combine the two. 
7. USE AS A GARNISH — Sprinkle over everything from cupcakes to custard to add a bit of interest.
8. MIX A Pretty in Pink Cocktail — A combination of sparkling wine, pomegranate juice, and a spoonful of pomegranate seeds that bobble in the bubbles makes for a festive cocktail.