Pomegranates are striking fruits — crack one open and you find hundreds of ruby-red arils packed tightly inside a honeycomb of bitter white pith. Each aril is a tiny parcel of sweet-tart juice surrounding a small edible seed. The flavour balances sweetness with a bright, tannic acidity.
Pomegranates feature prominently in Middle Eastern, Mediterranean, and Indian cuisines. The arils are scattered over salads, dips like hummus, and grain dishes for bursts of colour and flavour. Pomegranate molasses — a thick, tangy reduction of the juice — is a key ingredient in many regional dishes.
In Australia, pomegranates are in season from March to May. They keep well at room temperature for several weeks or refrigerated for longer. Choosing a heavy fruit for its size is the best indicator of juiciness.
How it's made
Nutrition (per 100g)
1 pomegranate (4" dia) is about 282 g — roughly 230 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping it
In the freezer: 300–360 days.
In the fridge: 30–90 days (from date of purchase).
In the pantry: 2–5 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
Keeping one at home? Track yours in your cubud →
Where this data comes from
USDA
SR Legacy
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
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