Algerian pomegranate and rum salad

This refreshing fruit salad from Constantine, in the northeast of Algeria, is often served to celebrate the New Year or to break the fast of Yom Kippur. It is generally left all day to macerate, during which time the pomegranates give off a lot of juice. Serves 4

INGREDIENTS

4 ripe pomegranates 2 tbsp sugar, or to taste 1 tbsp lemon juice 3 tbsp rum, or to taste

METHOD

Cut the pomegranates into quarters and scoop out the seeds.

Place in a glass serving dish and sprinkle with sugar. Drizzle over the lemon juice and rum, then toss lightly.

Cover and leave to macerate in the fridge for at least 4 hours before serving.