Pomegranates in August: Out of Season
August — pomegranates out of season. Wait until April.
When Are Pomegranates in Season in Australia?
Australian pomegranate season runs from April through July, peaking in April and May. The Riverland (SA) and Central West (NSW) produce most of Australia's pomegranates. Pomegranates are unusual in that they store very well — a refrigerated whole pomegranate keeps for 2 months, which extends their effective season considerably.
How to Pick a Ripe Pomegranate
- Heavy for size: Heavier = more juice. A ripe pomegranate feels almost uncomfortably heavy for its size.
- Deep colour: Deep ruby-red or dark burgundy skin means high anthocyanin content and maximum sweetness.
- Angular, flattened sides: A ripe pomegranate's skin tightens as the arils inside expand, giving a squarish, angular shape.
- Tough skin: Hard, firm, slightly leathery skin is a sign of ripeness — soft skin means the arils inside are fermenting.
The Easiest Way to Deseed a Pomegranate
Cut the pomegranate in half. Hold one half over a large bowl, cut-side down. Using a wooden spoon, firmly tap the skin all over — the arils (seeds) fall into the bowl. This method takes 30 seconds and keeps your hands clean. Alternatively, score the skin in quarters, submerge in a bowl of cold water, and pull apart — the arils sink and the white pith floats.
Pomegranate Nutrition
Half a pomegranate (87g): 72 calories, 17g carbs, 3.5g fibre, vitamin C (17% DV), vitamin K, folate and punicalagins. Punicalagins are the most powerful antioxidants in pomegranate — with 3x the antioxidant activity of red wine and green tea. They have documented anti-inflammatory and heart-protective effects.
Try This Pomegranate Recipe
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