The Pomegranates are ripe and ready for eating here and as they are a great source of vitamin C, B5, potassium and supposed antioxidants that is what I am doing. The easiest way to remove the seeds from the white pulp membranes is to soak them in cold water or alternatively the whole fruit can be frozen, in which case the seeds also separate easily. I prefer to leave them on the trees until the last moment when the pods have split naturally and the seeds are most ripe.
They are delicious served as a topping for natural yogurt and as a garnish for salads; the seeds are especially good scattered over a crumbly goat cheese with mixed leaves. I love the crunchiness of the pomegranate within the salad and the contrast of the sweet fruit with the tart flavour of the goat cheese. The juice of the pomegranate is easily pressed using an old fashioned style citrus juicer and is a refreshing drink, on its own or jazzed up a little. I like to add a dash of vodka and mix the juice half and half with tonic water and a squeeze of lemon - if you prefer a sweeter taste substitute the tonic for Perrier sparkling water.
Only one recommendation when playing with pomegranates....Don't wear white, xv.
image of pomegranates - taken at home by me this morning
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