A single large pomegranate (Punica granatum) from Spain — one of Europe's principal pomegranate-growing regions, where long, hot summers and dry autumns produce fruit with deep-coloured, juicy arils and a well-balanced sweet-tart flavour. Spain's south-eastern provinces, particularly Alicante and Murcia, have been cultivating pomegranates for centuries and the climate is ideally suited to developing high sugar content and intense aril colour.

Pomegranates are one of the most useful ingredients to have on hand. The arils — the jewel-like seed clusters inside the fruit — add a burst of sharp sweetness and crunch to dishes that need lift: scattered over hummus, tabbouleh or fattoush, folded through grain salads, spooned over yoghurt, or used to finish roasted aubergine and squash. They are equally at home in desserts, cutting through the richness of chocolate, cream or cheesecake. The juice can be pressed from the arils and reduced into a concentrated syrup for glazing, or used fresh in cocktails and dressings. To open, score the skin into quarters without cutting through to the arils, then break apart over a bowl. Tap the back of each quarter firmly with a wooden spoon to release the arils cleanly.

Origin: Spain

Ingredients: Pomegranate (Punica granatum)

Storage: Store at room temperature for up to a week. Refrigerate for longer storage — whole pomegranates will keep for several weeks chilled. Once opened, store arils in a sealed container in the fridge and use within three to four days.