The pomegranate (Punica granatum) is known for both its culinary and medicinal properties. Several years ago, when Wendy Berrill discovered the health attributes of pomegranate juice, she met with farmers in Bonnievale in the Western Cape who had discovered that when bottling pure pomegranate juice without additives or preservatives, it could be kept frozen for months.

Wendy and her husband, Ian Berrill, started Wendy’s by marketing frozen pomegranate juice to retail outlets and although they’ve become renowned at the markets for their smoothies, the pomegranate juice formed the basis of their business. Before they launched their smoothies, Wendy’s brought seasonal fruit, such as cherries, blueberries, raspberries and black figs, to the Neighbourgoods Market in Cape Town. Their trade in berries still flourishes, and from Monday to Friday Wendy supplies stores with fresh berries, pure pomegranate juice and home-made granola.

A born entrepreneur, Wendy’s interest turned to food when she retired from the clothing company she’d run for 25 years. On their travels in Europe, particularly Italy, Wendy visits food shops and markets, looking for innovative and unusual products, and also meets chefs and interesting food vendors.


It is said that smoothies date back to the 1930s when blenders were first made, but these natural and healthy alternatives to milkshakes seemed to first explode onto the market in the 1960s and 1970s, when people began taking an interest in fitness, health and nutrition. Smoothies have since become such a popular beverage at the Neighbourgoods Market that the queues at Wendy’s stall are endless.

Wendy’s Smoothie Bar now offers a range of smoothies at the Old Biscuit Mill in Woodstock, as well as the Root 44 Market in Stellenbosch. Wendy has also become interested in the acai berry, which hails from Brazil, because it is said to have even more antioxidant properties than the pomegranate, and is the new addition to her smoothie range.


Pomegranate breakfast

Recipe extracted from Market Food by Dianne Stewart, Jessica Cairns and Lissa Stewart

Makes 5-6 servings (350ml each)


300ml papaya pieces

175ml fresh mango pieces

1½ bananas, chopped

350ml apple juice

350ml pure pomegranate juice

Ice, crushed if possible


Place the papaya, mango, banana, apple juice and pomegranate juice into a blender with a 1,8 litre jug.

Top up with crushed ice so that the blender is full. Blend for a few minutes until it is a thick consistency. Pour out into tall glasses and serve.