Pomegranates have always been one of my favourite fruits. Their colour is so beautiful and vibrant and the seeds look like little red jewels. Then – the taste! When you bite into the pomegranate seeds (without the pith!) the taste experience is just sublime. The way they pop and explode their juice into your mouth is so more-ish. To me, they’re a bit like caviar. I know that sounds odd, as their taste is so completely different, but they both do that ‘popping’ thing in your mouth and you just have to keep eating and eating them! This fruit gives great health benefits too – the juice keeps blood thin and helps prevent blood cells from clumping together, while the antioxidants keep cholesterol levels low.
I’ve read that pomegranates don’t ripen, so the best to are buy are those that look quite roundish as this means they’re fresher than those that look like they’ve shrunk into themselves. They should also feel tight and smooth. Also feel their weight – they should feel quite heavy as this will mean they’re packed with seeds and juice.
The only problem with pomegranates is trying to get at the seeds! But really it’s quite easy if you can just relax into the process. A friend once told me that the best way of deseeding pomegranates was to cut them into quarters, and then simply fold back the skin, whereupon some seeds will just pop out into your bowl, and then you remove the rest by hand. That method works, but it does mean that when you’re cutting into the pomegranate, you’re cutting into some of the pomegranate seeds, so as a result,the job can be quite messy as the juice seems to get everywhere! I did use this method for years, but I found a better way to deseed a pomegranate – check out this link. (Make sure none of the pith sticks to the pomegranate seeds.)
- 325g raspberries
- 25g sugar
- Half a juice of one lemon
- One tub (500g) of full-fat Greek yoghurt
- 2 pomegranates deseeded (see above)
- Few spoonfuls of raspberry coulis
- 8-10 whole raspberries
- Gently heat the raspberries with the sugar in a non-stick saucepan for about 10 minutes.
- Keep stirring and squeezing with a spoon to release the juice.
- Once the juices are well-released, pour the mixture through a sieve into a bowl – again pushing down with the back of a spoon to release more of the juice. At the same time, pour the lemon juice through the sieve.
- Stir well and that’s the coulis done.
- Pour a tablespoon of pomegranate seeds into the bottom of a sundae dish.
- Add some greek yoghurt and gently push down over the pomegranate seeds (leave enough room for another layer of pomegranate seeds and yoghurt.
- Pour another tablespoon of pomegranate seeds over the layer of yoghurt.
- Add some more Greek yoghurt and gently push down.
- Keep adding layers of pomegranate seeds and yoghurt until you just reach the top of the sundae dish.
- Finish with a layer of pomegranate seeds.
- Gently pour the coulis over the top – don’t pour too much as you can add more as you’re eating the dish.
- Finish off with a few spare whole raspberries to decorate.