Delicious and juicy, pomegranate’s hard, shiny red-yellow skins, split to reveal the jewel-like inner seeds, known as arils, which can be eaten raw or juiced. Add to salads, sprinkle over cooked greens or add to Moroccan style tagging dishes.
To remove the seeds, cut the pomegranate in half and spoon them into a bowl.
* Like us, not all fruit or vegetables are perfectly formed. We don’t believe in discriminating against misshapen carrots or imperfect potatoes and in fact, love them for their flaws. A less than round apple is still as tasty as their perfectly formed cousins. Unless your produce is clearly defective, please accept them as Nature intended.