Acclaimed food writer Sudi Pigott is inspired by superfoods.
Luscious pomegranates are newly in season. They're a true gem among my favourite fruits, yet I suspect many treat them with caution. With seeds that glisten like rubies, the 'pop' of caviar and a bitter-sweetness that is exotically Middle Eastern, they are a delectable treat. This week I even had pomegranates, yoghurt and a crunch of granola for breakfast. They are renowned for their ultra-high anti-oxidant and heart protection properties.
As decorative as they are piquant, pomegranate seeds add a 'wow' factor to a mezze of smoky grilled aubergines and, last night, re-appeared alongside red onion marmalade on my grilled duck breast. Even I admitted it would have been a case of 'over-jewelling' to serve a fabulous deep pink hued pomegranate sorbet too.
Pomegranates are best purchased tinged with yellow rather than overly red. To eat, simply tap the fruit to dislodge the seeds and scoop out or squeeze the juice as a lemon. You can add them to English sparkling wine for a gentler cocktail.
Pomegranates are best purchased when their skin is tinged with yellow
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