Pomegranate (Punica granatum) is a deciduous shrub or small tree, native to western and southern parts of Asia. It has a long history of cultivation and rich symbolism in polytheistic religions. Fruits of pomegranate play an important role in many West Asian cuisines. Aside from culinary uses, this fruit-bearing shrub is also cultivated for ornamental purposes.
I. Appearance and Characteristics
The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae.
A shrub or small tree growing 5 to 10 m (16 to 33 ft) high, the pomegranate has multiple spiny branches and is long-lived, with some specimens in France surviving for 200 years. P. granatum leaves are opposite or subopposite, glossy, narrow oblong, entire, 3–7 cm (1+1⁄4–2+3⁄4 in) long and 2 cm (3⁄4 in) broad. The flowers are bright red and 3 cm (1+1⁄4 in) in diameter, with three to seven petals. Some fruitless varieties are grown for the flowers alone.
Red-purple in color, the pomegranate fruit husk has two parts: an outer, hard pericarp, and an inner, spongy mesocarp (white “albedo”), which comprises the fruit inner wall where seeds attach. Membranes of the mesocarp are organized as nonsymmetric chambers that contain seeds which are embedded without attachment to the mesocarp. Pomegranate seeds are characterized by having sarcotesta, thick fleshy seed coats derived from the integuments or outer layers of the ovule’s epidermal cells. The number of seeds in a pomegranate can vary from 200 to about 1,400.
Botanically, the edible fruit is a berry with seeds and pulp produced from the ovary of a single flower. The fruit is intermediate in size between a lemon and a grapefruit, 5–12 cm (2–4+1⁄2 in) in diameter with a rounded shape and thick, reddish husk.
In mature fruits, the juice obtained by compressing the seeds yields a sour flavor due to low pH (4.4) and high contents of polyphenols, which may cause a red indelible stain on fabrics. Primarily, the pigmentation of pomegranate juice results from the presence of anthocyanins and ellagitannins.
II. How to Grow and Care
Sunlight
Pomegranate shrubs may be grown in part shade but ideally should be placed somewhere with as much sun and warmth as possible. For a good harvest, your tree should get at least six hours of full sun per day.
Temperature and Humidity
The optimal growing areas for this fruit are USDA Plant Hardiness Zones 7 to 10. They appreciate cool winters and hot, dry summers. They thrive when growing season temperatures are above 85 degrees Fahrenheit. Pomegranate trees are more cold tolerant than citrus trees but the levels vary depending on the cultivar. Most pomegranate trees do not require chill hours to bloom or fruit or they require very low chill hours.
Watering
The pomegranate tree is drought tolerant, though irrigation is needed for proper fruit production. Water deeply every two to four weeks during the dry season when you are establishing new trees.
Be careful, however, not to overwater. Excess water and soggy conditions can lead to a poor harvest. The fruit will also be more prone to splitting, increasing the chances of problems with pests and fungal diseases.
Soil
The pomegranate needs well-drained soil, though it can thrive in a wide variety of soils from acid loam (preferred) to poor-quality alkaline types.
Fertilizing
Fertilize in November and March for the first two years. Otherwise, not much fertilizer is needed in subsequent years. In fact, over-fertilization can result in a poor harvest.
Planting Instructions
Young trees should be planted in the spring after any danger of late frost has passed.
Somewhat drought tolerant, a pomegranate tree is perfect for the sunniest and warmest locations in the yard that might scorch other plants. When planting, make sure the soil is loose and not too wet.
The spacing will depend on how you plan to use your pomegranate tree. Some growers use them as a spreading shrub hedge, and they can be spaced around 6 to 9 feet apart. For those being used for fruit production, it is better to space them around 15 feet apart. The hole in the ground should be as deep as the nursery pot or root ball and twice as wide. If you choose, you can plant pomegranate trees so they grow up a supportive trellis or wall.
Pruning
When growing pomegranates for fruit, the plants can be pruned to be a single trunk tree or a multi-trunk tree. The single trunk plant has a short trunk, about one foot tall, with several major branches while the multi-trunk plant has three to six strong branches coming directly from the ground. To develop one or the other, just remove all but the strongest suckers in the winter when the trees are young and dormant. To maintain the shape, prune unwanted suckers (and any dead branches) in the summer every year. Keep in mind the weight of the fruit (bearing down on branches) and how one will harvest the fruit.
Propagation
It is an infringement of copyright law to propagate or grow from seed a trademarked or patented cultivar. Check your pomegranate tree first to make sure propagation is allowed. Propagating pomegranate trees can be tricky and it is best left to nurseries. However, if you are up for the challenge, it is best done through hardwood cuttings (avoid softwood cuttings or they can easily dry up) taken in winter. To propagate from cuttings, take these steps:
- Take pencil diameter cutting of 8 to 10 inches long in the winter from the previous season’s growth.
- Dip the cutting in rooting hormone (containing IBA, a rooting chemical).
- Insert half the length of the cutting into a pot filled with well-draining soilless mix.
- Put a clear plastic bag over the pot with holes for air circulation.
- Place the pot outdoors in a shady but bright spot. It should root in about eight weeks.
- Rooted cuttings may be transplanted the following year.
How to Grow from Seed
If you choose to grow pomegranate tree seedlings, the seeds may not stay true to type. Take these steps to start a pomegranate tree from seed.
- Remove the aril (fleshy part) from the seed by rolling it in a paper towel which will absorb the fluid. Rinse and dry the seeds for a couple of hours.
- Refrigerate the seeds in a paper towel and bag for a few weeks before sowing.
- Put seeds about 1/2 inch to an inch deep in a moistened potting medium.
- Keep the soil temperature warm (75 to 85 degrees Fahrenheit) to aid germination. Do this by either putting the pot under a plastic baggie tent, surrounding it with foil, or putting the pot in direct sunlight.
- Transplant the seedlings to a pot or outdoors in a protected area when they reach 4 to 6 inches in height.
Overwintering
When growing pomegranates for their fruit, select one that is hardy to your area. If it is marginally hardy then you may have to protect it in the winter with wrapping and mulch. When growing the dwarf types in containers, you may have to bring the containers indoors during the winter since the container is not going to provide much insulation. Place the dwarf varieties in an area in the house that is bright, as much sunlight as possible, and yet cool temperatures.
Pests and Diseases
Pomegranates can get leaf or fruit spot caused by a fungus as well as fruit rot. There are fungicides that can be sprayed, and home gardeners should be aware of the impact on the pollinators.
Pomegranates may be attacked by mealybugs, scale, and whiteflies. To control whiteflies, spray the plants with insecticidal soap. To control mealybugs or scale, try neem oil or a horticultural oil.
III. Uses and Benefits
- Ornamental uses
The pomegranate is a popular yard and garden plant for its hardiness, attractiveness, and production of sweet, edible fruit. These trees are prized for their long harvest season, very long lifespan (they can live more than 100 years) and ability to flourish even in small yards. This plant does well alongside sago palm, aloes, and agaves.
- Culinary uses
Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic ellagitannins contained in the juice. Pomegranate juice has long been a popular drink in Europe and the Middle East, and is now widely distributed in the United States and Canada.
Grenadine syrup originally consisted of thickened and sweetened pomegranate juice, now is usually a sales name for a syrup based on various berries, citric acid, and food coloring, mainly used in cocktail mixing.
Before tomatoes (a New World fruit) arrived in the Middle East, pomegranate juice, pomegranate molasses, and vinegar were widely used in many Iranian foods, and are still found in traditional recipes such as fesenjān, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup).
Pomegranate seeds are used as a spice known as anar dana (from Persian: anar + dana, pomegranate + seed), most notably in Indian and Pakistani cuisine. Dried whole seeds can often be obtained in ethnic Indian markets. These seeds are separated from the flesh, dried for 10–15 days, and used as an acidic agent for chutney and curry preparation. Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as daru from the Himalayas are regarded as high-quality sources for this spice.
Dried pomegranate seeds, found in some natural specialty food markets, still contain some residual water, maintaining a natural sweet and tart flavor. Dried seeds can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream.
In the Caucasus, pomegranate is used mainly for juice. In Azerbaijan, a sauce from pomegranate juice narsharab, (from Persian: (a)nar + sharab, lit. “pomegranate wine”) is usually served with fish or tikka kabab.
In Turkey, pomegranate sauce (Turkish: nar ekşisi) is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts such as güllaç. Pomegranate syrup, also called pomegranate molasses, is used in muhammara, a roasted red pepper, walnut, and garlic spread popular in Syria and Turkey.
In Greece, pomegranate is used in many recipes, including kollivozoumi, a creamy broth made from boiled wheat, pomegranates, and raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avocado-pomegranate dip. Pomegranate is also made into a liqueur, and as a popular fruit confectionery used as ice cream topping, mixed with yogurt, or spread as jam on toast.
In Mexico, pomegranate seeds are commonly used to adorn the traditional dish chiles en nogada, representing the red of the Mexican flag in the dish which evokes the green (poblano pepper), white (nogada sauce) and red (pomegranate seeds) tricolor.
IV. Types of Pomegranates
There are many cultivars to choose from, including some that are more cold-hardy. Some of the popular types include:
- ‘Nana’: A dwarf form that is cold hardy to zone 7 and typically grows to just 4 feet tall
- ‘Sweet’: Produces fruit earlier than some cultivars and, as the name suggests, has a very sweet flavor and usually provides a prolific harvest
- ‘Wonderful’: The most popular cultivar grown in the United States; produces large, flavorful, red fruits in abundance late in the season
V. Harvesting and Storage
It takes around three to six years for a pomegranate tree to produce a proper harvest. You’ll know the fruits are ready to be picked when the color has developed, they have a matte rather than glossy sheen, they change from a round to a more hexagonal shape, and they make a metallic sound when tapped. Use a pair of pruning shears to cut the stem above the fruit instead of pulling it off. They can be stored for a long time if kept between 32 and 40 degrees Fahrenheit.
Find Where to Buy the Best Pomegranate (Punica granatum)
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