Home' Smart Farmer : April 2010 Contents APRIL, 2010
sauce over meat, in salads and
in desserts," Malcolm said.
Pomegranate trees also make
attractive ornamental plants
which people can grow in their
gardens, and their bright red
fruit is widely used for festive
Pomegranates grown by Lewis
Horticulture on its 120-hectare
properly are mainly destined for
the wholesale market on the
east coast, and from there they
find their way into specialist
fruit shops and supermarkets.
"The eastern seaboard with its
demographics of the population
are more ideally suited to our
market," Malcolm said.
"The Adelaide market is
perhaps a little bit more tricky."
South Australian independent
grocers carry the product fresh
and in freeze dried aril packs.
Malcolm said retail prices are
in the $3-$5 for a single, 350-
500 gram fruit, depending on
size and quality.
Despite the fruit being well
suited to South Australian
conditions and providing strong
financial returns, SA only has a
small number of pomegranate
Lewis Horticulture is also a
shareholder of Pomegranates
"We have been collecting
genetic material and importing
them into Australia to build up
stocks, and we now have what
we consider to be the best
stock of genetic material
available," Malcolm said.
"Growth in the pomegranate
industry on our home soil
depends on changing people's
expectations and understanding
of food which may not be so
familiar to them" Malcolm said.
"We need to learn new
techniques about how to take
advantage of these foods".
The New Rural Industries for
Future Climates report may
assist in paving the way for
pomegranates to come into the
limelight for South Australian
"With climate change impacts
we should look at growing
these type of crops instead of
vineyards and some citrus,
which are high hungry water
users and not ideally suited to
our climate," Malcolm said.
"There are lots of
developments happening in the
pomegranate industry.There is a
long lead-time on this.
"Over the next few years, we
will see many interesting
pomegranate products come in
to the market place that people
would have never considered
Seared Inman Valley Poultry duck breast with
pomegranate and baby beetroots
Ingredients (serves 4)
8 baby beetroot
1 pomegranate*, halved
2 tbs redcurrant jelly, warmed gently
1/4 cup (60ml) extra virgin olive oil
1 tbs sherry vinegar*
1 tsp Dijon mustard
4 Inman Valley poultry duck breast fillets*
100g thin green beans, blanched
1 cup micro salad leaves* (or wild rocket)
150g Alexandrina Cheese Company marinated feta,
2 tbs chopped walnuts, toasted
1.Cook beetroot in boiling water (or steam), for 20
minutes or until tender. Peel and quarter when cool
enough to handle, then set aside.
2.Gently press each pomegranate half over a juicer to
extract juice and loosen seeds. Place the juice in a bowl,
then using the sharp tip of a knife, remove the seeds and
add to the bowl. Place warmed jelly in a bowl and whisk
in oil, vinegar, mustard and two tablespoons
pomegranate juice. Season, then set aside.
3.Preheat oven to 190C degrees. Heat an ovenproof
non-stick frypan on medium-low heat.
4.Season duck and cook for 6-8 minutes, skinside down,
until most of the fat has rendered and skin is crisp. Turn,
cook for 30 seconds, then transfer pan to oven and cook
for a further five minutes for medium-rare or until cooked
to your liking. Set aside to rest.
5.Place beets, beans, leaves, feta and nuts in a bowl.
Toss gently with three tbs of dressing. Pile onto plates.
Thinly slice duck and add to salad. Drizzle with remaining
dressing and sprinkle with pomegranate seeds to serve.
* Pomegranates and micro-salad leaves are from
selected greengrocers. Sherry vinegar is from delis. Duck
breasts are from farmers markets, poultry shops and
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