Seasonal ingredient of the week: Pomegranate

IN SEASON: September - January

A staple salad sprinkle since the beginning of Pollen + Grace, pomegranate adds a burst of colour and refreshing pop of flavour. The seeds (which are actually called arils) have a vibrant fruity flavour and can be eaten raw or juiced.

They’re also highly nutritious; the antioxidant content of a pomegranate is 3x higher than red wine or green tea which means they offer great anti-inflammatory properties.

TIPS:

- The best pomegranates are unblemished, shiny and heavy in weight (this means they're the juiciest).

- Sick of tediously picking out each seed? Cut the pomegranate in half and submerge in water then push on the sides to release all the seeds which will then float to the top! 

Recipe:

METHOD

1. Prepare your radishes by slicing off the tops and bottoms, then use a mandoline or sharp knife to slice the radishes into very thin slices.

2. Heat the water, apple cider vinegar and salt in a small saucepan until boiling.

3. Pack the sliced radish into a clean glass jar and pour the hot liquid over the radish slices until fully covered. Leave to cool.

4. Once cooled, put the lid on your jar and place the closed jar in the fridge. Your pickled radishes are ready to eat after 24 hours (you can eat them soon but the flavour won’t be as strong). Store in the fridge for up to 3-4 weeks.

QUICK PICKLED RADISH
Serves 2

INGREDIENTS

- 1 bunch thinly-sliced radishes
- 3/4 cup water
- 3/4 cup apple cider vinegar
- 1 1/2 teaspoons sea salt