Fruit Facts from
the
California Rare Fruit Growers, Inc.
Pomegranate
Punica
granatum L.
Punicaceae
Common
Names: Pomegranate, Granada (Spanish), Grenade (French)
Related
Species: Punica
proto-punica
Origin
The
pomegranate is native from Iran to the Himalayas in northern India and
was cultivated and naturalized over the whole Mediterranean region
since ancient times. It is widely cultivated throughout India and the
drier parts of southeast Asia, Malaya, the East Indies and tropical
Africa. The tree was introduced into California by Spanish settlers in
1769. In this country it is grown for its fruits mainly in the drier
parts of California and Arizona.
Adaptation
Pomegranates
prefer a semi-arid mild-temperate to subtropical climate and are
naturally adapted to regions with cool winters and hot summers. A humid
climate adversely affects the formation of fruit. The tree can be
severely injured by temperatures below 12° F. In the U. S.
pomegranates can be grown outside as far north as southern Utah and
Washington, D.C. but seldom set fruit in these areas. The tree adapts
well to container culture and will sometimes fruit in a greenhouse.
Description
Growth Habits:
The
pomegranate is a neat, rounded shrub or small tree that can grow to 20
or 30 ft., but more typically to 12 to 16 ft. in height. Dwarf
varieties are also known. It is usually deciduous, but in certain areas
the leaves will persist on the tree. The trunk is covered by a
red-brown bark which later becomes gray. The branches are stiff,
angular and often spiny. There is a strong tendency to sucker from the
base. Pomegranates are also long-lived. There are specimens in Europe
that are known to be over 200 years of age. The vigor of a pomegranate
declines after about 15 years, however.
Foliage:
The pomegranate has glossy, leathery leaves that are narrow and
lance-shaped.
Flowers:
The attractive scarlet, white or variegated flowers are over an inch
across and have 5 to 8 crumpled petals and a red, fleshy, tubular calyx
which persists on the fruit. The flowers may be solitary or grouped in
twos and threes at the ends of the branches. The pomegranate is
self-pollinated as well as cross-pollinated by insects.
Cross-pollination increases the fruit set. Wind pollination is
insignificant.
Fruit:
The nearly round, 2-1/2 to 5 in. wide fruit is crowned at the base by
the prominent calyx. The tough, leathery skin or rind is typically
yellow overlaid with light or deep pink or rich red. The interior is
separated by membranous walls and white, spongy, bitter tissue into
compartments packed with sacs filled with sweetly acid, juicy, red,
pink or whitish pulp or aril. In each sac there is one angular, soft or
hard seed. High temperatures are essential during the fruiting period
to get the best flavor. The pomegranate may begin to bear in 1 year
after planting out, but 2-1/2 to 3 years is more common. Under suitable
conditions the fruit should mature some 5 to 7 months after bloom.
Culture
Location:
Pomegranates should be placed in the sunniest, warmest part of the yard
or orchard for the best fruit, although they will grow and flower in
part shade. The attractive foliage, flowers and fruits of the
pomegranate, as well as its smallish size make it a excellent
landscaping plant.
Soil:
The pomegranate does best in well-drained ordinary soil, but also
thrives on calcareous or acidic loam as well as rock strewn gravel.
Irrigation:
Once established, pomegranates can take considerable drought, but for
good fruit production they must be irrigated. To establish new plants
they should be watered every 2 to 4 weeks during the dry season. The
plants are tolerant of moderately saline water and soil conditions.
Fertilizing:
In the West, the trees are given 2 to 4-ounce applications of ammonium
sulfate or other nitrogen fertilizer the first two springs. After that
very little fertilizer is needed, although the plants respond to an
annual mulch of rotted manure or other compost.
Pruning:
Plants should be cut back when they are about 2 ft. high. From this
point allow 4 or 5 shoots to develop, which should be evenly
distributed around the stem to keep the plant well balanced. These
should start about 1 ft. from the ground, giving a short but
well-defined trunk. Any shoots which appear above or below should be
removed as should any suckers. Since the fruits are borne only at the
tips of new growth, it is recommended that for the first 3 years the
branches be judiciously shortened annually to encourage the maximum
number of new shoots on all sides, prevent straggly development and
achieve a strong well framed plant. After the 3rd year, only suckers
and dead branches are removed.
Propagation:
The pomegranate can be raised from seed but may not come true. Cuttings
root easily and plants from them bear fruit after about 3 years. Twelve
to 20 inches long cuttings should be taken in winter from mature,
one-year old wood. The leaves should be removed and the cuttings
treated with rooting hormone and inserted about two-thirds their length
into the soil or into some other warm rooting medium. Plants can also
be air-layered but grafting is seldom successful.
Pests and
Diseases:
Pomegranates are relatively free of most pests and diseases. Minor
problems are leaf and fruit spot and foliar damage by white flies,
thrips, mealybugs and scale insects. The roots are seldom bothered by
gophers but deer will browse on the foliage.
Harvest:
The fruits are ripe when they have developed a distinctive color and
make a metallic sound when tapped. The fruits must be picked before
over maturity when they tend to crack open, particularly when rained
on. The pomegranate is equal to the apple in having a long storage
life. It is best maintained at a temperature of 32° to 41° F.
and can be kept for a period of 7 months within this temperature range
and at 80 to 85% relative humidity without shrinking or spoiling. The
fruits improve in storage, becoming juicier and more flavorful.
The
fruit can be eaten out of hand by deeply scoring several times
vertically and then breaking it apart. The clusters of juice sacs are
then lifted out and eaten. The sacs also make an attractive garnish
when sprinkled on various dishes. Pomegranate fruits are most often
consumed as juice and can be juiced is several ways. The sacs can be
removed and put through a basket press or the juice can be extracted by
reaming the halved fruits on an ordinary orange juice squeezer. Another
approach starts with warming the fruit slightly and rolling it between
the hands to soften the interior. A hole is then cut in the stem end
which is placed on a glass to let the juice run out, squeezing the
fruit from time to time to get all the juice. The juice can be used in
a variety of of ways: as a fresh juice, to make jellies, sorbets or
cold or hot sauces as well as to flavor cakes, baked apples, etc.
Pomegranate syrup is sold commercially as grenadine. The juice can also
be made into a wine.
Commercial
Potential:
The primary commercial growing regions of the world are the Near East,
India and surrounding countries and southern Europe. In California
commercial cultivation is centered in the southern San Joaquin Valley.
Consumer demand in this country is not great. More pomegranate fruits
probably wind up as decorations in fruit bowls than are consumed.
Cultivars
Balegal
Originated in San Diego, Calif. Selected by Paul H. Thomson. Large,
roundish fruit, 3 inches in diameter. Somewhat larger than Fleshman.
Skin pale pink, lighter then Fleshman. Flesh slightly darker than
Fleshman, very sweet.
Cloud
From the Univ. of Calif., Davis pomegranate collection. Medium-sized
fruit with a green-red color. Juice sweet and white.
Crab
From the Univ. of Calif., Davis pomegranate collection. Large fruit
have red juice that is tart but with a rich flavor. A heavy bearing
tree.
Early
Wonderful
Large, deep-red, thin-skinned, delicious fruit. Ripens about 2 weeks
ahead of Wonderful. Medium-sized bush with large, orange-red fertile
flowers. Blooms late, very productive.
Fleshman
Originated in Fallbrook, Calif. Selected by Paul H. Thomson. Large,
roundish fruit, about 3 inches in diameter, pink outside and in. Very
sweet flavor, seeds relatively soft, quality very good.
Francis
Originated in Jamaica via Florida.
Large, sweet, split-resistant fruit. Prolific producer.
Granada
Originated in Lindsay, Calif. Introduced in 1966. Bud mutation of
Wonderful. Fruit resembles Wonderful, but displays a red crown while in
the green state, darker red in color and less tart. Ripens one month
earlier than Wonderful. Flowers also deeper red. Tree identical to
Wonderful.
Green Globe
Originated in Camarillo, Calif. Selected by John Chater. Large, sweet,
aromatic, green-skinned fruit. Excellent quality.
Home
From the Univ. of Calif., Davis pomegranate collection. The fruit is
variable yellow-red in color, with light pink juice that is sweet and
of rich flavor. Some bitterness.
King
From the Univ. of Calif., Davis pomegranate collection. Medium to large
fruit, somewhat smaller than Balegal and Fleshman. Skin darker pink to
red. Flavor very sweet. Has a tendency to split. Bush somewhat of a shy
bearer.
Phoenicia
(Fenecia)
Originated in Camarillo, Calif. Selected by John Chater. Large fruit,
4-5 inches in diameter, mottled red-green skin. Flavor sweet, seeds
relatively hard.
Sweet
Fruit is lighter in
color than Wonderful, remains slightly greenish with a red blush when
ripe. Pink juice, flavor much sweeter than other cultivars. Excellent
in fruit punch. Trees highly ornamental, bears at an early age,
productive.
Utah Sweet
Very sweet, good quality fruit. Pink skin and pulp. Seeds notably
softer than those of Wonderful and other standard cultivars. Attractive
pinkish-orange flowers.
Wonderful
Originated in Florida. First propagated in California in 1896. Large,
deep purple-red fruit. Rind medium thick, tough. Flesh deep crimson in
color, juicy and of a delicious vinous flavor. Seeds not very hard.
Better for juicing than for eating out of hand. Plant is vigorous and
productive. Leading commercial variety in California.
Further
reading
Butterfield,
Harry M. A History of Subtropical Fruits and Nuts in California.
University of California, Agricultural Experiment Station. 1963.
Facciola, Stephen. Cornucopia: a Source Book of Edible Plants. Kampong
Publications, 1990. pp. 166-167.
Johns, Leslie and Violet Stevenson, Fruit for the Home and Garden.
Angus and Robertson, 1985. pp. 215-218.
Morton, Julia F. Fruits of Warm Climates. Creative Resources Systems,
Inc. 1987. pp. 352-355.
Popenoe, Wilson. Manual Of Tropical And Subtropical Fruits. Hafner
Press. 1974. Facsimile of the 1920 edition. pp. 375-383.
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© Copyright 1996-2001, California Rare Fruit Growers, Inc.
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