Knowing the right moment to harvest can make all the difference between a tart disappointment and a perfectly sweet, juicy fruit. This guide will help you understand exactly when to pick pomegranates for the best flavor and storage life.
When to Pick Pomegranates
Pomegranates are patient fruits, ripening over a long season that typically runs from late summer into winter, depending on your climate. Unlike a peach or a plum, they won’t continue to sweeten much after they’re picked, so getting the timing right is crucial. You’ll rely on a combination of visual cues, touch, and sound to determine their readiness.
The Key Signs of Ripeness
A ripe pomegranate communicates its readiness in several ways. You should never rely on just one indicator. Instead, look for a combination of these signs.
Color and Skin Texture
The skin, or rind, undergoes a noticeable transformation. It changes from a glossy, smooth finish to a more matte, leathery look. The base color deepens to a rich, consistent red or reddish-brown for most common varieties. The shape also becomes more angular and boxy, with flat sides between the ridges, as the internal arils pack in tightly.
Weight and Sound
A ripe pomegranate feels heavy for its size, a sure sign it’s packed with juicy seeds. Give it a gentle tap with your knuckles. It should make a metallic, slightly hollow “ping” sound, not a dull thud. This indicates the moisture content inside is just right.
The Crown (Calyx)
Look at the flower end of the fruit, known as the crown or calyx. As the pomegranate matures, this area becomes more pronounced and the little points (sepals) dry out and turn brown. The crown also takes on the same deep color as the rest of the fruit’s skin.
The Seasonal Timeline
Your geographic location is the biggest factor in your harvest schedule. Pomegranates need a long, hot growing season to fully ripen.
Warm Climates (Zones 8-11)
In areas like California, Arizona, and the Deep South, the season starts earliest. You can expect to begin checking for ripeness in late August, with peak harvest from September through October. Some late varieties may even hang on the tree into November if the weather stays mild.
Cooler Climates (Zones 7 and below)
If you’re growing pomegranates in marginally cooler areas, your harvest will be later and shorter. Start monitoring closely in early October. The main window is often mid-October through November, before the first hard freeze threatens. Frost can damage the fruit, so it’s better to pick slightly early if a freeze is forecasted.
How to Perform the Ripeness Test
When you think a fruit is ready, it’s time for a hands-on check. Follow these steps.
1. Examine the fruit on the tree. Look for the color, shape, and crown characteristics described above.
2. Wear gloves to protect your hands from the thorny branches many varieties have.
3. Cup the fruit in your hand and give it a gentle squeeze. It should feel firm but have a very slight give, like a ripe apple.
4. Tap it lightly and listen for that metallic ring.
5. If you’re still unsure, carefully cut open a single test fruit from your tree. The arils should be plump, deeply colored (red, pink, or purplish, depending on variety), and the juice should taste sweet-tart, not sour or bitter. The white membrane (pith) may still be pale, but the arils themselves should be full of color.
The Right Way to Harvest
Once you’ve confirmed ripeness, proper harvesting technique ensures you don’t damage the fruit or the tree.
* Use sharp, clean pruning shears or secateurs. Do not twist or pull the fruit off, as this can tear the branch and create an entry point for disease.
* Leave a short stem of about ½ to 1 inch attached to the fruit. Cutting too close can cause the fruit to rot at the stem end during storage.
* Handle with care. Avoid dropping or bruising the pomegranates, as this shortens their shelf life significantly.
What to Do If You Pick Too Early
Sometimes, in a rush to beat the birds or an early frost, you might harvest a fruit that’s not quite ready. Don’t despair.
* Pomegranates are non-climacteric, meaning they don’t ripen further off the tree in terms of sugar content.
* However, the skin may continue to color up a bit more if left in a cool, dry place.
* The best use for slightly underripe pomegranates is for cooking. Their tarter juice works well in sauces, marinades, and savory dishes where you can balance the flavor with a sweetner.
Storing Your Harvest for Longevity
Proper storage lets you enjoy your harvest for months. Here’s how to do it:
Whole, Unwashed Fruits:
* Keep them in a cool, dark, and well-ventilated place, like a cellar or garage. They can last up to 2 months this way.
* You can also refrigerate them in plastic bags with a few holes for air circulation. In the fridge, they can keep for up to 3 months.
Arils (Seeds):
* Once removed from the fruit, arils are perishable. Store them in an airtight container in the refrigerator for up to 5 days.
* For long-term storage, spread the arils on a baking sheet and freeze them solid. Then transfer to a freezer bag. They’ll keep for up to a year and are perfect for tossing into smoothies or garnishing dishes straight from the freezer.
Juice:
* Fresh juice can be refrigerated for 2-3 days.
* For longer storage, freeze the juice in ice cube trays, then pop the cubes into a freezer bag. This is great for having small portions ready to use.
Common Problems and Solutions
Even experienced gardeners face a few issues. Here’s what to watch for.
Fruit Splitting
This happens often due to irregular watering, especially a heavy rain or irrigation after a dry period. The sudden influx of water causes the fruit to swell too fast and crack.
Solution: Maintain consistent, deep watering throughout the growing season, especially as fruits are maturing. Using mulch helps regulate soil moisture.
Bird and Pest Damage
Birds, squirrels, and insects love pomegranates too.
Solution: Use protective netting over the tree as fruits begin to color. Harvest promptly as soon as fruits are ripe to minimize losses.
Sunburn
Fruits exposed to intense, direct sun can develop tough, brown leathery patches.
Solution: Ensure adequate foliage cover. Avoid over-pruning, as the leaves provide natural shade for the developing fruit.
Frequently Asked Questions
Q: Can I leave pomegranates on the tree too long?
A: Yes, you can. Overripe fruits are more prone to splitting and may eventually become mushy or attract more pests. The flavor can also become fermented or off if they hang for an excessive period, especially in wet weather.
Q: Do all pomegranate varieties turn bright red when ripe?
A: No, they don’t. While many common types do, some varieties are ripe when they’re a pinkish-yellow or even a deep, almost blackish-purple. Always know the expected color of your specific variety and rely on the other signs like weight, sound, and shape.
Q: How do I know if a store-bought pomegranate is ripe?
A: Apply the same principles: look for a heavy fruit with a deep, consistent color and a leathery, matte skin. The shape should be angular, not perfectly round. A soft spot or broken skin means it’s past its prime.
Q: What’s the best time of day to harvest pomegranates?
A: It’s ideal to harvest in the morning after the dew has dried but before the heat of the day. The fruits are firm and less stressed at this time.
Harvesting pomegranates at their peak is a rewarding end to the growing season. By paying attention to the subtle signs the fruit gives you—its color, its heft, and its sound—you’ll be rewarded with the best possible flavor. With proper picking technique and storage, you can enjoy the fruits of your labor for many months to come.