Lovers of obscure fruits are pumped for summer as the red and rather baffling pomegranate is back in season, ready to utterly confuse the shit out of us once again.

Although they lack the glamorous ad campaigns one might associate with mangos, avocados and bananas, pomegranates are a fruity cult favourite known for their weird little bursty kernels of red juicy goodness.

Pomegranates can be enjoyed sprinkled over salads, in couscous or enjoyed on their own and as soon as we figure out how on earth you extract these little bits without making a mess, we look forward to enjoying one too.

Unlike actual food that comes in a box, pomegranates don’t come with preparation instructions on the side meaning that it really is up to you to figure out just exactly how one of these things works.

At the time of writing, pomegranates are going for up to $4 a pop, meaning they are a bit of a gamble and that’s even if you can get them in stock because there seems to be a shortage right now because of course there is.

If you can get your hands on one of these cursed clown noses, make sure to ask your green grocer for help picking one out because what actually makes a good pomegranate, it’s not exactly an apple – how do you know if one is in any way edible to begin with?

Some research indicates a pomegranate should be cut on the horizontal and the kernels can be scooped out with a spoon or the whole thing can be ripped apart like those quick flashes in the opening credits of Vikings.

According to food scholar Jamie Oliver, you can achieve quicker results by holding the cut side facing your palm and smacking the back of the pomegranate with a wooden spoon to sprinkle the seeds on salads and sides “from a ‘aight.”

For the average person however, pomegranates remain an enigmatic mystery, a beloved clothes stainer and a favourite choice for an ingredient purchased once every five years.



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