Once picked, a ripe pomegranate will keep for a very long time at ‘cellar’ temperature having a similar storage life to the apple. If there is a large amount of fruit to be handled, harvesting can begin a little before full maturity as pomegranates continue to improve in storage, becoming juicier and more flavorful. The fruit should, however, be sufficiently coloured and reasonably sweet before being removed from the tree. To eat the seeds, cut the pomegranate in half and then ‘pop’ the seeds out by flipping the skin back on itself. Remove any pith that may come with the seeds and then sprinkle them over an autumn salad of figs, prosciutto and goat’s cheese, or incorporate them into any game dish such as quail, duck or venison, add to a lamb roast with fresh mint or dot across labneh with lots of fresh parsley and a good slick of extra virgin olive oil. To juice pomegranates simply cut in half and squeeze in a lemon squeezer and drink as is, or add to a cocktail for the most refreshing burst of flavour and jewel-like colour.