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Students with pomegranates

Pomegranates are an ancient fruit that are a great source of vitamin C, B-group vitamins and antioxidants; they grow on trees that are native to eastern Mediterranean, North Africa, Afghanistan and Iran but pomegranate trees are now also grown in Australia. Pomegranates are round fruits with a leathery red/orange rind; beneath this rind are membranous chambers full of red, juicy, sweet yet tart arils that also contain white, edible seeds. Many people may refer to the arils around the seed as the actual seed.

Pomegranates are in season in May so why not try some in your cooking? Pomegranates can be used in a variety of ways as the arils containing the seeds add an interesting addition to many dishes. Pomegranate arils can be sprinkled in salads or eaten by themselves! The juice of the pomegranate is used in cooking, both as a fresh juice and as a concentrated syrup, especially in Middle Eastern cuisine.

However, removing the aril and seeds from the pomegranate’s membrane can be a messy task for many cooks. Here is a suggestion to make this task easier:pomegranates

  • Cut the the crown end of the pomegranate and discard.
  • Score the rind of the pomegranate in several places—do not to cut the rind all the way through.
  • Place the pomegranate upside down in cold water and soak for ten minutes.
  • Break the rind of the pomegranate and remove seeds from the membrane — the arils containing the seeds will sink to the bottom of the bowl.
  • Use a sieve to remove rind and membranes from bowl.
  • Drain the seeds with a sieve or colander.
  • Gently pat dry the arils with paper towel.
  • Use immediately or store in an airtight container in the refrigerator for up to two days.

If you’re looking for a simple, yet delicious recipe that uses pomegranate, try the following that includes limes, which are also in season now.

Quinoa with pomegranate salad


  • 1 cup quinoa
  • 2 cups vegetable stock
  • 3 tablespoons pine nuts, toasted
  • 1 pomegranate
  • 1 Spanish onion, finely diced
  • 3 tablespoons sultanas
  • 100 grams feta, crumbled
  • 1 tablespoon coriander, roughly chopped
  • I tablespoon Italian parsley, roughly chopped
  • 1 tablespoon mint each coriander, roughly chopped
  • 3 limes (or lemons), juiced
  • 1 teaspoon sugar
  • 1 tablespoon olive oil


  1. Cook quinoa in stock until light and fluffy-cooked quinoa will still have a bit of bite. Leave to cool.
  2. Meanwhile toast the pine nuts in a dry frying pan until lightly golden.
  3. Mix lime juice with oil, sugar and herbs to make dressing.
  4. Combine the quinoa with pine nuts, pomegranate arils, onion and sultanas.
  5. Drizzle with dressing and toss before serving.

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