Granada

Score the skin into quarters from top to bottom without cutting deeply into the seeds. Pull it apart over a bowl, then loosen the seeds with your fingers or tap the back of each section with a wooden spoon.

Cut it in half across the middle and hold one half, cut side down, over a bowl. Tap the skin firmly with a wooden spoon; pick out any bits of white pith afterwards.

Choose one that feels heavy for its size, with firm, taut skin and no soft or mouldy patches. The skin colour can vary, so weight and firmness are more useful clues than redness alone.

Keep a whole fruit in a cool, dry place or refrigerate it to make it last longer. Once opened, refrigerate the seeds in a covered container and use them within a few days.

Yes. Spread the dry seeds in a single layer on a tray until frozen, then transfer them to a sealed freezer container. Use them straight from frozen in porridge or smoothies, or thaw them in the fridge for salads.

Scatter them over salads, yoghurt or porridge for a tart, juicy crunch, or stir them through couscous and rice dishes. They also work well in fattoush and as a garnish for roasted aubergine.

No. Granada is the fruit; pomegranate juice is its pressed liquid, while grenadine is a sweet syrup traditionally made with pomegranate flavour. The whole seeds add texture that juice and syrup do not.