Pomegranate

Pomegranate (Punica granatum) is a deciduous, shrubby small tree growing 1.5–7 metres tall, bearing glossy green leaves, scarlet flowers, and jewel-seeded fruit. Originating in the Caucasus and Iranian plateau, it demands full sun and high temperatures during fruit development for optimum flavour. It is drought-tolerant once established but crops poorly without adequate irrigation. A slow-growing, long-lived plant that takes 3–5 years to bear fruit well, it is not suited to Nordic outdoor conditions and must be grown in a large container or conservatory.

Growing

Sow seeds 0.5 cm deep in seedling trays after pre-soaking in warm water overnight. Maintain soil temperature at 24–26 °C for germination; expect seedlings in 14–40 days. Prick out into deep forestry tubes once the first true leaves appear and grow on for a full year before transplanting, disturbing roots as little as possible. In Nordic conditions, keep plants under glass or in a heated conservatory where nights stay above 18 °C. Space trees at least 400 cm apart if planting outdoors in suitable climates.

Care

Water regularly during the growing period; allow the topsoil to dry slightly between waterings but never let the root zone dry out completely during fruit set. Feed with a balanced fertiliser rich in potassium once the plant enters active growth, and mulch the base annually with compost. Prune lightly — the tree fruits on spurs of mature wood, so heavy cutting removes next year's crop. Remove suckers from the base to maintain a clean structure. Cross-pollination is not required but improves fruit set; a single plant is self-fertile.

Harvest

Harvest when the skin turns deep red to red-brown, feels slightly leathery, and gives a metallic ring when tapped. Fruit typically matures 5–7 months after flowering. Cut fruit from the spur with sharp secateurs rather than pulling, to avoid tearing the branch. Do not wait for skin cracking — split fruit indicates over-ripeness but is still edible.

In the kitchen

Cut the crown off, score the skin in sections, and open the fruit in a bowl of water to release the arils (seeds) without spraying juice. Use fresh arils as a topping for salads, yoghurt, and desserts. Press for juice to make grenadine syrup, vinaigrettes, or marinades for meat. The juice reduces well into a pomegranate molasses for Middle Eastern and Persian dishes.

Storing

Store whole fruit at 5–8 °C for up to 2 months. Once opened, refrigerate loose arils in an airtight container for up to 5 days. Freeze arils in a single layer on a tray, then transfer to bags; they keep for up to 12 months from frozen. Juice can be refrigerated for up to 1 week or frozen for 6 months.