Originally from Iran, this jewelled fruit is now grown across the Middle East, Africa, India and the US. Beneath the hard, pink skin lie clusters of juicy, ruby-red seeds. Sweet yet sharp, they're perfect for jazzing up salads, cocktails and desserts. To extract the seeds cut the fruit in half and, holding it over a bowl firmly tap the skin with a wooden spoon – the seeds will fall out. To juice, roll the pomegranate on your work surface to loosen the flesh, then halve the fruit and squeeze into a sieve set over a bowl (The juice can stain, so be careful of spills).
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