While pomegranates often begin to bloom in October or even September, now is usually the time of the year that the use of the juicy fruit comes into full swing, in recipes from desserts to salads.

Though not native to the Maltese Islands, the pomegranate tree was introduced to Malta in ancient times and has since even influenced local place names, with the most well-known being 'Hondoq ir-Rummien', the picturesque seaside area below the village of Qala in Gozo. A local liqueur made from pomegranate, alongside those of the 'bajtra' (prickly pear) and 'tin' (fig) are also commonly served after meals on the island.

Renowned for its high antioxidant content, the pomegranate is celebrated as a healthy food, but its uses extend beyond the kitchen. Historically, due to its medicinal properties, the fruit was used to treat mouth and throat infections. Even more surprisingly, the peel and branches of the pomegranate were once employed in the leather-tanning process.

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One of the fruit’s biggest advantages is its ability to thrive in the wild with minimal care, meaning it’s often grown without the need for agro-chemicals, making it an even more sustainable and natural choice.

What's your favourite pomegranate dish?