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For those of you who want to get into growing pomegranates the cultivars are as follows:
Balegal
Originated in San Diego, Calif. Selected by Paul H. Thomson. Large, roundish fruit, 3 inches in diameter. Somewhat larger than Fleshman. Skin pale pink, lighter then Fleshman. Flesh slightly darker than Fleshman, very sweet.
Cloud
From the Univ. of Calif., Davis pomegranate collection. Medium-sized fruit with a green-red color. Juice sweet and white.
Crab
From the Univ. of Calif., Davis pomegranate collection. Large fruit have red juice that is tart but with a rich flavor. A heavy bearing tree.
Early Wonderful
Large, deep-red, thin-skinned, delicious fruit. Ripens about 2 weeks ahead of Wonderful. Medium-sized bush with large, orange-red fertile flowers. Blooms late, very productive.
Fleshman
Originated in Fallbrook, Calif. Selected by Paul H. Thomson. Large, roundish fruit, about 3 inches in diameter, pink outside and in. Very sweet flavor, seeds relatively soft, quality very good.
Francis
Originated in Jamaica via Florida. Large, sweet, split-resistant fruit. Prolific producer.
Granada
Originated in Lindsay, Calif. Introduced in 1966. Bud mutation of Wonderful. Fruit resembles Wonderful, but displays a red crown while in the green state, darker red in color and less tart. Ripens one month earlier than Wonderful. Flowers also deeper red. Tree identical to Wonderful.
Green Globe
Originated in Camarillo, Calif. Selected by John Chater. Large, sweet, aromatic, green-skinned fruit. Excellent quality.
Home
From the Univ. of Calif., Davis pomegranate collection. The fruit is variable yellow-red in color, with light pink juice that is sweet and of rich flavor. Some bitterness.
King
From the Univ. of Calif., Davis pomegranate collection. Medium to large fruit, somewhat smaller than Balegal and Fleshman. Skin darker pink to red. Flavor very sweet. Has a tendency to split. Bush somewhat of a shy bearer.
Phoenicia (Fenecia)
Originated in Camarillo, Calif. Selected by John Chater. Large fruit, 4-5 inches in diameter, mottled red-green skin. Flavor sweet, seeds relatively hard.
Sweet
Fruit is lighter in color than Wonderful, remains slightly greenish with a red blush when ripe. Pink juice, flavor much sweeter than other cultivars. Excellent in fruit punch. Trees highly ornamental, bears at an early age, productive.
Utah Sweet
Very sweet, good quality fruit. Pink skin and pulp. Seeds notably softer than those of Wonderful and other standard cultivars. Attractive pinkish-orange flowers.
Wonderful
Originated in Florida. First propagated in California in 1896. Large, deep purple-red fruit. Rind medium thick, tough. Flesh deep crimson in color, juicy and of a delicious vinous flavor. Seeds not very hard. Better for juicing than for eating out of hand. Plant is vigorous and productive. Leading commercial variety in California.
I think one of the reasons pomegranates are not very popular is because of the seeds. The seeds and crimson pulp around them may also be added to fruit salad for a touch of color and flavor. Diners eat the pulp from the seeds and then discard the seeds on the side of the plate! Sort of messy, I guess that is why I was sent out on the stoop to eat them, because I could just see how far I could spit out the seeds!
Here are some good recipes using the fruit or the juice of the fruit.
Cherry-Balsamic Barbecue Sauce
Cherry juice is available at many supermarkets and health-food stores. Pomegranate molasses, thick, tangy syrup is available at specialty stores and Middle Eastern markets. Use this sauce when grilling poultry, pork, and lamb.
• 1 quart unsweetened black cherry juice
• 3 tablespoons balsamic vinegar
• 3 tablespoons tomato paste
• 2 tablespoons pomegranate molasses or red currant jelly
• 1 tablespoon grated orange zest
• 1/2 teaspoon pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
In a large saucepan, combine the cherry juice, vinegar, tomato paste, pomegranate molasses, orange zest, pepper, allspice, and salt. Bring to a boil and cook until reduced to 2 cups, about 20 minutes.
Pomegranate Punch (non-alcoholic)
1 cup pomegranate juice
1 cup orange juice
1/4 cup lemon juice
2 cups water
1 cup sugar
1 quart ginger ale
Have all ingredients chilled. Dissolve sugar in water and combine with pomegranate, orange and lemon juice. Add ginger ale and serve. (More sugar may be added as needed; pineapple juice also is a good ingredient).
Pomegranate Punch (Vodka)
1 quart pomegranate juice
2 quarts of carbonated water
1 pint vodka (an aged blended whiskey may be substituted)
Juice of 1 lemon
Combine ingredients and sweeten to taste. Punch may be served hot or cold.
Pomegranate Syrup
Boil together 3 1/2 cups pomegranate juice, 1 teaspoon lemon juice, 1/3 teaspoon salt and 1/2 bottle liquid pectin. When mixture cannot be stirred down, add 5 1/2 cups sugar and boil for 5 or 6 minutes. Serve with pancakes and waffles.
Pomegranate Jelly
4 cups pomegranate juice
7 1/2 cups sugar
1 bottle commercial pectin
Measure sugar and juice into large saucepan and mix. Bring to boil over hottest fire and add pectin, stirring constantly. Bring to full boil (one that cannot be stirred down). Boil for 30 seconds. Remove from heat, skim and pour quickly into glasses. Add paraffin. Makes about 11- 6 oz. glasses.
Fresh Pomegranate Chutney
Ingredients
1/2 cup red currant jelly
1/3 cup finely chopped green onions, including tops
1 cup pomegranate seeds (from a 1-pound pomegranate; see notes)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh jalapeno chili
1/2 teaspoon ground coriander
1 tablespoon lemon juice
Salt and pepper
Instructions
Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds.
Stir in green onions, pomegranate seeds, ginger, chili, coriander, and lemon juice; add salt and pepper to taste. Let stand about 15 minutes before serving.
Per tablespoon: 26 calories, 0% (0 calories) from fat; 0.1 g protein; 0 g fat; 6.7 g carbohydrates (0.1 g fiber); 3.4 mg sodium; 0 mg cholesterol.
Yield: about 1-1/4 cups
Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.
Once you have introduced pomegranates into your kitchen you will be able to do wonderful healthy things in your cooking arena. Fresh ones from September to December and juice all year long.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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