Why pomegranate seeds are the ultimate summer ingredient

Refreshingly sweet and full of nutrients, these ruby-red seeds are perfect for elevating your favourite meals.

If you’re looking to take your culinary creations to the next level this summer, prepared pomegranate seeds are a wonderfully convenient choice. As they’ve already been prepped for you, you won’t have any of the fuss of cutting and deseeding the fruit. Instead, you can simply open the pack and sprinkle them over any dish or drink – from summery salads and barbecue sides to colourful cocktails and desserts – for an instant burst of colour and fresh flavour.

Though pomegranates were originally native to Persia, their juicy, jewel-like seeds are now grown and eaten all over the world. Today, you can find them in most major supermarkets, making them a little affordable luxury that everyone can enjoy.

Naturally nourishing

Better still, prepared pomegranate seeds are packed with nutrients, including vitamin C, which contributes to the normal function of the immune system. They also contain fibre, which can contribute to a healthy digestive system, and powerful antioxidants, which can help protect cells from oxidative damage. Plus, they're a source of vitamin K and a selection of B vitamins.

Need some pomspiration?

If you really want to make your pomegranate seeds pop this summer, here are a few recipes to get you started, including two very different salads and a delicious dessert.

Watermelon, feta & pomegranate salad

Ingredients

1 small watermelon, skinned, deseeded and cut into chunks

200g pomegranate seeds

small bunch of mint, leaves picked and torn

150g feta cheese

2 tbsp olive oil

1 tbsp balsamic vinegar

Method

1 Add the watermelon, pomegranate seeds and mint to a large serving bowl or platter. Gently toss everything together and crumble the feta over the top.

2 To make the dressing, whisk together the olive oil and balsamic vinegar in a small bowl, then drizzle over the salad. Season with a generous pinch of freshly ground black pepper and serve immediately.

Caramelised pineapple with mascarpone cream & pomegranate

Ingredients

200g mascarpone cheese

2 tbsp icing sugar

1 tsp vanilla paste or extract

100g soft brown sugar

60g butter

500ml dark rum or orange juice

100ml double cream

600g pineapple fingers

100g pomegranate seeds

20g coconut flakes

Method

1 In a bowl, whisk together the mascarpone, icing sugar and vanilla paste or extract until smooth and creamy, then leave to chill in the fridge.

2 Gently heat the brown sugar and 50g of the butter in a large frying pan until completely melted, then simmer for around 5 mins until you have a smooth, dark sauce. Mix in the dark rum or orange juice and the double cream, then continue to simmer for another 2-3 mins, until the sauce is thick and glossy. Transfer to a serving jug and set aside.

3 Heat the remaining butter in the pan and fry the pineapple fingers for 2-3 mins on each side until golden. Alternatively, you can grill them on a griddle pan or barbecue.

4 Divide the pineapple between four serving plates, then sprinkle over the pomegranate seeds and coconut flakes. Drizzle the sauce over the top and serve with a big dollop of the mascarpone cream.

Squash, farro, pomegranate & goat's cheese salad

Ingredients

1 large butternut squash, peeled, deseeded and cut into large wedges

2 tbsp olive oil

1 tbsp dried oregano

1 tbsp smoked paprika

1l vegetable stock

250g farro

300g kale, chopped

100g pomegranate seeds

150g semi-soft goat's cheese, crumbled

3 tbsp extra virgin olive oil

1 lemon, juiced

1 tbsp Dijon mustard

1 tbsp honey

Method

1 Heat the oven to 200C/180C fan/gas 6. Toss the squash wedges with the olive oil, oregano, smoked paprika and a pinch of salt and pepper. Arrange on a large baking tray in a single layer and roast for 30-35 mins, turning halfway through, until golden and tender.

2 Meanwhile, bring the vegetable stock to a boil in a medium saucepan. Add the farro and simmer for 20-25 mins until tender, then drain well and transfer to a large serving bowl.

3 Add the kale to the roasting tray with the squash. Mix together, coating the kale in the roasting juices, then return to the oven for a further 5 mins.

4 Gently toss the squash and kale with the farro, then sprinkle over the pomegranate seeds and top with the goat's cheese.

5 In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard and honey with a pinch of salt and pepper. Pour the dressing over the salad, then gently toss together until everything is coated. Serve at room temperature.