The pomegranate – or melagrana in Italian – is one of the most ancient cultivated fruits. There are references to it in the Bible and Homer’s Odyssey. Although native to Persia, the small evergreen trees grow abundantly in southern Italy and Sicily.
When opened, pomegranates are full of seeds which, depending on the variety, range in colour from deep red to pale white pink. The seeds, bursting with juice, are in compartments separated by a white membrane. The latter contains tannin, and is totally inedible.
To choose a good pomegranate, look for skins without bruises, which have begun to dry out. This indicates that the seeds are at their best, with the right balance of sweetness and acidity. We use pomegranate seeds in salads, and make a drink with them.
To peel a pomegranate, score the skin from top to bottom with a small sharp knife, then gently break the fruit apart, separating the seeds from the membrane. Pay attention, as pomegranate juice stains are impossible to remove!