Pomegranates

When we visit Gozo in the autumn, I buy as many exotic fruit as I can, especially the pomegranates. As always, skin colour is an unreliable indicator of ripeness. The leathery skin of much of the fruit is pale and unripe-looking, but when broken open, reveals deep, ruby, juicy flesh enclosing the seeds. I use some of the seeds to make a salad with cucumber, to serve with marinated lampuki, dolphin fish which is caught locally, but I bring most of the fruit home to London with me.