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A pomegranate is a fruit-bearing deciduous shrub or small tree growing to between five and eight meters tall. The pomegranate is native to the Iranian Plateau, and has been cultivated in the Caucasus since ancient times. It is widely cultivated throughout Armenia, Azerbaijan, Iran, Afghanistan, Pakistan, Turkey, North India, the drier parts of southeast Asia, peninsular Malaysia, the East Indies, the Mediterranean and Southern Europe and tropical Africa. Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is now cultivated in parts of California and Arizona for juice production.
In the Northern Hemisphere, the fruit is typically in season from September to February. In the Southern Hemisphere, it is in season from March to May.
An ancient fruit, pomegranate is mentioned in Europe as early as the Iron-Age Greek Mythology in the Homeric hymns. Yet, it has still to reach mainstream prominence as a consumer fruit in commercial markets of North America and the Western Hemisphere.
Cultivars
More than 500 cultivars of pomegranate have been named, but such fruits evidently have considerable synonymy in which the same genotype is named differently across regions of the world.
Several characteristics between pomegranate genotypes vary for identification, consumer preference, preferred use, and marketing, the most important of which are fruit size, exocarp color (ranging from yellow to purple, with pink and red most common), aril color (ranging from white to red), hardness of seed, maturity, juice content and its acidity, sweetness, and astringency.
Foliage and fruit
The leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with four to five petals (often more on cultivated plants). Some fruitless varieties are grown for the flowers alone. The edible fruit is a berry and is between a lemon and a grapefruit in size, 5–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin and around 600 seeds. The seeds and surrounding pulp, ranging in color from white to deep red, are called arils. There are some cultivars which have been introduced that have a range of pulp colors such as purple.
Punica granatum nana is a dwarf variety of P. granatum popularly used as bonsai trees and as a patio plant. The only other species in the genus Punica is the Socotran pomegranate ( Punica protopunica ), which is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit. Pomegranates are drought-tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they are prone to root decay from fungal diseases. They are tolerant of moderate frost, down to about −10°C (14°F).
Etymology
The name "pomegranate" derives from Latin pomum ("apple") and granatus ("seeded"). This has influenced the common name for pomegranate in many languages (e.g., German Granatapfel , seeded apple). In early English, the pomegranate was known as "apple of Grenada" -- a term which today survives only in heraldic blazons. This was probably a folk etymology, confusing Latin granatus with the Spanish city of Granada. The genus name Punica is named for the Phoenicians, who were active in broadening its cultivation, partly for religious reasons. In classical Latin, where "malum" was broadly applied to many apple-like fruits, the pomegranate's name was malum punicum or malum granatum , the latter giving rise to the Italian name melograno , or less commonly melagrana .
Origin, cultivation and uses
The pomegranate is native to the region of Persia and the Himalayan ranges of India, and has been cultivated in Iran, Afghanistan, Pakistan, North India, Armenia, Azerbaijan, Georgia, and the Mediterranean region for several millennia.
In Armenia, Azerbaijan and Georgia, there are wild pomegranate groves outside of ancient abandoned settlements. The cultivation of the pomegranate has a long history in Transcaucasia, where decayed remains of pomegranates dating back to 1000 BC have been found. The Kur-Araz lowland is the largest area in this region where pomegranate is cultivated. Carbonized exocarp of the fruit has been identified in Early Bronze Age levels of Jericho, as well as Late Bronze Age levels of Hala Sultan Tekke on Cyprus and Tiryns. A large, dry pomegranate was found in the tomb of Djehuty, the butler of Queen Hatshepsut; Mesopotamian cuneiform records mention pomegranates from the mid-Third millennium BC onwards. It is also extensively grown in South China and in Southeast Asia, whether originally spread along the route of the Silk Road or brought by sea traders.
The ancient city of Granada in Spain was renamed after the fruit during the Moorish period. Spanish colonists later introduced the fruit to the Caribbean and Latin America, but in the English colonies it was less at home: "Don't use the pomegranate inhospitably, a stranger that has come so far to pay his respects to thee," the English Quaker Peter Collinson wrote to the botanizing John Bartram in Philadelphia, 1762. "Plant it against the side of thy house, nail it close to the wall. In this manner it thrives wonderfully with us, and flowers beautifully, and bears fruit this hot year. I have twenty-four on one tree... Doctor Fothergill says, of all trees this is most salutiferous to mankind." The pomegranate had been introduced as an exotic to England the previous century, by John Tradescant the elder, but the disappointment that it did not set fruit there led to its repeated introduction to the American colonies, even New England. It succeeded in the South: Bartram received a barrel of pomegranates and oranges from a correspondent in Charleston, South Carolina, 1764. Thomas Jefferson planted pomegranates at Monticello in 1771: he had them from George Wythe of Williamsburg.
Insect pests of the pomegranate include the pomegranate butterfly Virachola isocrates and the leaf-footed bug Leptoglossus zonatus .
Culinary use
After opening the pomegranate by scoring it with a knife and breaking it open, the arils (seed casings) are separated from the peel and internal white pulp membranes. Separating the red arils is simplified by performing this task in a bowl of water, wherein arils sink and pulp floats. It is also possible to freeze the whole fruit in the freezer, making the red arils easy to separate from the white pulp membranes. A very effective way of quickly harvesting the arils with minimal time and effort is to cut the pomegranate in half, score each half of the exterior rind four to six times to assist in spreading the rind and ejection of arils, hold pomegranate half over a bowl and smack rind with a large spoon. Arils should eject from pomegranate directly into the bowl, leaving only a dozen or more deeply embedded arils to remove. The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice.
Having begun wide distribution in the United States and Canada in 2002, pomegranate juice has long been a popular drink in Persian and Indian cuisine.
Grenadine syrup is thickened and sweetened pomegranate juice used in cocktail mixing. Before tomatoes arrived in the Middle East, grenadine was widely used in many Iranian foods, and is still found in traditional recipes such as fesenjan , 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).
Wild pomegranate seeds are used as a spice known as anardana (from Persian: anar + dana , pomegranate + seed ), most notably in Indian and Pakistani cuisine, but also as a substitute for pomegranate syrup in Persian cuisine. Dried whole arils can often be obtained in ethnic Indian subcontinent 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
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