This year's pomegranate harvest (or pomees as we call them) is very small due to the hard freezes we had early this year. But they are very easy to grow, keep well in storage (if you have a cool place to store them) and are very tasty!
According to the California Rare Fruit Growers, Inc. 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. 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.
The AZCentral.com gardening forum writes: Pomegranates do not require the same amount of water as other fruit trees because they are native to the dry regions of the world. An established pomegranate tree could be watered deeply once every two weeks during the hot months and still have good fruit production. If the tree is younger, it may be watered a little more frequently until it is established. You can water less during spring and fall. Most pomegranates are dormant during our winter and can be watered once a month. If time permits, build a soil ring around the drip line of the tree and create a bowl to collect the water and allow for a good deep soak.
Per CRFG, the fruits are ripe when they have developed a distinctive color and make a metallic sound when tapped. Our test is ... if they twist off the tree easily, they are most likely ready. Well, that and when critters start pigging out on them in Sep and Oct, the pomees are ready. And 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.
We cut each end off then score it vertically so it's easier to peel and reveal the red jewels (aka arils). WARNING: The juices will stain things! And the fleshy internal membrane turns fingernails a lovely shade of yellow esp after pulling out the seeds manually. But the good news is my nails turn back white several weeks after the last pomee is eaten.
The fruit also makes an attractive garnish when sprinkled on various dishes. Pomegranate fruits are most often consumed as juice and can be juiced in 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 or use a blender for a bit then strain seeds.
The juice can be used 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.
A great blog post with several pomee recipes is http://simplyrecipes.com/recipes/pomegranates/ and the POM site has recipes, tips, coupons and more at www.pomwonderful.com
Have a wonderful day! :) j / itsa
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