Region of Origin
Commodity:
Pomegranate
Description & Origin
Pomegranates are in a unique plant genus without many close relatives, sharing their biological family with relatively obscure plants like crepe myrtle, purple loosestrife, and water caltrop. They grow on a bushy shrub or small tree that thrives in warm, arid regions. The pomegranate fruit is usually 2.5 to 5 inches in diameter and round with an angular crown on the blossom end where a prominent c...
Other Names
Anardana (Hindi/Urdu), Dalimb (Bengali), Granado (Spanish), Grenade (French), Melagrana (Italian), Zhè Liú (Mandarin)
Health Benefits & Nutrition
Pomegranates are rich in heart-healthy antioxidants that help counteract inflammation, as well as vitamin C and potassium. When consumed whole with their seeds, the arils are a good source of beneficial fiber. Throughout history, pomegranates and other parts of the pomegranate plant have been used as part of a treatment for digestive and respiratory ailments.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Pomegranates are ubiquitous throughout Central and Western Asia and throughout the Mediterranean region. Their fresh arils are used as garnish and ingredients in both sweet and savory dishes. In Iran and Iraq, pomegranates are used in some of the most popular dishes, including fesenjan (stewed chicken with pomegranate and walnut) and ashe anar, a tart lentil soup with pomegranate. In the Levant, pomegranates are used as a garnish on a wide range of dishes, including hummus, fattoush, meatballs, eggplant, and grape leaves. Among Jewish communities, they are extremely important around the Rush Hashanah holiday. Pomegranate arils are also used in North Indian cuisine, often incorporated into raita yogurt sauces or chaat. The sweet-tart arils are extremely versatile, whether used in traditional cuisine or innovative fusion. They pair especially well with autumnal flavors such as winter squash and pumpkin, grains, and citrus – although they also have an affinity for warm-weather nightshades, particularly tomatoes, eggplant, and potatoes. The fruit also has the ability to compliment almost any protein. Delightfully tart and deeply colored pomegranate juice, either bottled or fresh pressed, can uplift a fall or winter cocktail or mocktail menu. The juice can even be used to make pomegranate molasses, a thick, syrupy sauce often used in Middle Eastern cooking.
Flavor Pairings
Winter Squash, Carrot, Arugula, Mache, Apple, Orange, Belgian Endive, Radicchio, Eggplant, Tomato, Cauliflower, Lemon, Lime, Parsley, Mint, Lentil, Bulger Wheat, Wheat Berry, Farro, Olive, Sesame Seed, Walnut, Pistachio, Almond, Feta, Yogurt, Chicken, Duck, Lamb, Beef, Scallops, Salmon, Shrimp
How to Prepare
Slice the crown off of the pomegranate so the top of the fruit is flat, exposing the white pith. The seeds should not be cut into. Very lightly score the sides and top of the pomegranate along one axis, then turn 90 degrees and score along the perpendicular axis. Be careful to minimize cutting through the arils. Using your fingers, carefully peel back each quarter from the top down, exposing sections of arils in their cavities. Each clump can be gently rubbed loose from the section until all arils have been removed from the pith.
How to Store in the Kitchen
Store whole fruits in a warm area of the refrigerator in a sealed bag or container to prevent moisture loss. They can be stored at room temperature, but will not last as long. Once removed, arils must be refrigerated and have an extremely short shelf life.
Fight Food Waste Tips for root to stem cooking
Pomegranate arils can be dried or transformed into pomegranate molasses for future use. Arils can also be frozen, although their quality is impacted by the process. We recommend juicing and then freezing the juice. Pomegranate rinds can be composted.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
41-45°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – Storing below 41°F or even at 41°F for extended periods of time can result in external discoloration, poor aril color, and increased susceptibility to decay.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Yes – Low
SENSITIVE TO ETHYLENE:
No
RIPENS AFTER HARVEST:
No
PROFESSINAL RIPENING RECOMMENDATION:
No
Quality Assessment
Pomegranates are harvested when fully ripe; they should be firm to the touch with good, solid color. Avoid pomegranates with soft spots or any sign of decay.
Important Handling
Pomegranates may appear hardy, but they are very susceptible to chilling injury and are also prone to bruising when handled roughly. Store with attention and handle with care.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, pomegranates may last up to 1 month.