Your cart is empty
Jewel-like, sweet-tart, and bursting with nutrition, Pomegranate — known as Anar in Hindi, Maathalam Pazham in Tamil, Dalim in Bengali, and Dadima in Sanskrit — is one of the world's most celebrated superfruits. Its glistening ruby-red arils are packed with powerful antioxidants, vitamins, and anti-inflammatory compounds, making it as good for your health as it is beautiful on a plate. Browse our full range in Fresh Fruits or explore all our fresh produce in Fresh Foods.
Scatter pomegranate arils over Biryani or Pulao for a jewelled garnish that adds sweetness and crunch. They are equally delicious stirred into Raita with yoghurt and cumin, tossed into fruit chaats and salads, or blended into fresh Anar Juice. In Persian and Middle Eastern cooking, pomegranate is used in Fesenjan (walnut and pomegranate stew) and as a glaze for roasted meats. The juice also makes a stunning base for mocktails and cocktails.
Store whole pomegranate at room temperature for up to 1 week, or refrigerate for up to 2–3 weeks. Once opened, store the arils in an airtight container in the fridge and use within 5–7 days. Arils can also be frozen in portions for up to 3 months.
Q: How do I deseed a pomegranate easily?
A: Cut the pomegranate in half, hold it cut-side down over a bowl, and firmly tap the back of the skin with a wooden spoon. The arils will fall out easily. Alternatively, score the skin into sections and pull apart underwater to release the arils.
Q: Is pomegranate juice as nutritious as eating the arils?
A: Fresh pomegranate juice retains most of the antioxidants and vitamins, but lacks the dietary fibre found in the whole arils. Eating the arils whole provides the most complete nutritional benefit.
Q: Can I use pomegranate in Indian cooking?
A: Absolutely — pomegranate arils are widely used as a garnish on biryanis, chaats, and raitas. Dried pomegranate seeds (anardana) are also used as a souring agent in North Indian curries and chutneys.
