Autumn Fruits

It's funny reading other peoples blogs from Europe and America who are all excited about the arrival of Spring because here in Australia the days are getting shorter and the temperature slightly cooler as Autumn rolls in. Although, lets be honest, Sydney has an almost perfect climate. Even in the throes of winter it’s never that bad so you’ll hear no complaints from me. When I was growing up in Dublin I always thought I wasn’t made for a cold climate (but then who is?).

With these shorter days and cooler climes comes the arrival of Autumn fruits - in particular persimmons and pomegranates. Persimmons and I became acquainted late in life, last year in fact. Now I'm making up for lost years consuming these delicious fruits. They cost an arm and a leg but I think they are worth it as a treat.

I recently started reading this excellent foodie book about 3 Iranian sisters who start up a restaurant in the back of beyond in Ireland. It’s called Pomegranate Soup by Marsha Mehran and is one of those wonderful books that combine a story with recipes. It’s a lovely book and got me thinking about pomegranates. I recalled while flicking through Falling Cloudberries a lovely looking salad with pomegranate seeds.



Last night I made this as an accompaniment to dinner and it was really lovely. This is only the second time in my life I have tasted pomegranate and I will definitely be having it again. I think next time I will have to be careful with the juice because last night I ended up sprayed with juice and I looked like something out of a horror movie.

Rocket Salad with Parmesan and Pomegranate

1 Large juicy pomegranate
80g Rocket
2 tblsp Olive oil
1 tblsp Balsamic vinegar
40g Parmesan cheese, shaved

Cut the pomegranate in half. Remove and reserve the seeds from one half, taking care not to get any of the white pith. Squeeze the juice from the other half with a lemon juicer. Arrange the rocket on two plates.

Mix together the olive oil and the balsamic vinegar in a small bowl and whisk in the pomegranate juice, Season with salt and pepper.

Scatter the pomegranate seeds and parmesan shavings over the rocket and drizzle a couple of tblsps of dressing over each serving. Serve immediately.