We’ve come a long way in Australia, foodwise, in the past decade or two. Not far enough – we have lost the wide variety in each vegetable, and do not yet have proper labelling of variety, growers and location. But when it comes to pomegranates we do have edible ones now! Thank goodness! When I first brought them into our kitchen the only locally available pomegranates here were sour and hard to the point of being inedible. It was after a beautiful road trip in India, eating pomegranates in Kerela with every breakfast (piled onto my plate). Now, edible varieties are commonly available, frozen kernels are stocked by supermarkets (with all the dangers of eating mass processed frozen foods, sadly), and this year a tree will grace our garden.
Locally, I find 2 types of pomegranate – the usual bright red one with bright red kernel, and a larger pomegranate with a pink skin and paler kernels. Both are great.
Pomegranate kernels are perfect garnishes for almost anything Middle Eastern, much North Indian food, and any salad. They turn an Ok salad into something instagram-worthy.
Today, we make a Raita, a glorious use of both pomegranate kernels and yoghurt. Serve as you might any salad, with any Indian meal, or just with Indian flatbreads or a little rice.
Similar recipes include Cucumber and Tomato Raita with Lemon-Chilli Paste, Asparagus Raita, Pomelo Raita, Carrot Raita, and Okra Raita.
Wondering what to do with your pomegranates? Here is how to extract pomegranate juice, and use it to make Pomegranate Honey, Pomegranate Vinegar and Pomegranate Molasses.
Browse all of our Pomegranate dishes and our Raitas and Pachadis. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn dishes.
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