Pomegranate seeds

Halve the pomegranate across its middle, hold one half cut-side down over a bowl and tap the skin firmly with a wooden spoon; the seeds should fall out. Remove any pieces of white pith, which taste bitter.

Yes. The juicy red part surrounds a small, crisp seed, and you can eat the whole thing; spit out the inner seed if you dislike its crunch.

Keep them in a covered container in the fridge and use within a few days. To freeze them, spread the seeds on a tray until firm, then transfer them to a freezer container.

Scatter them over salads, porridge, yoghurt or roasted aubergine for a sharp, juicy crunch. They also pair well with herbs such as mint and parsley, and with grains such as couscous.

They are often scattered over Persian jewelled rice and Middle Eastern fattoush, and make a bright garnish for hummus. Add them just before serving so their juice does not soften crisp ingredients.

Yes, especially in salads, grain dishes and yoghurt: pomegranate seeds are juicier and less chewy, so add them at the end. Dried cranberries are sweeter and keep their texture in baked goods.

Pomegranate seeds are the juicy, edible arils inside the fruit, including the small crisp seeds within them. The whole fruit also includes its tough skin and bitter white pith, which you do not usually eat.

A typical handful of about 80 g provides 44 kcal and 2.3 g of fibre. They also contain 1.3 g of protein per 100 g.