Collecting pomegranates at the right time will guarantee that you receive the most sweetness and shelf life from your pomegranates. Select fruits that feel heavy for their size and have a deep red color. To check for ripeness, I tap the fruit and if I hear a metallic ‘tink,' that pomegranate is rich in sugar and should be harvested. Never pull the pomegranate; you should use sharp bypass pruners and cut the stem without pulling the fruit.
Visual Signs
- Color shift: From pink to deep crimson
- Skin texture: Glossy to matte finish transition
- Crown formation: Slight splitting at calyx end
Tactile Tests
- Weight check: Compare to similar-sized fruits
- Rind hardness: Gentle thumb pressure resistance
- Sound test: Hollow vs. metallic tap tones
Post-harvest handling mitigates rind injury. I wear cotton gloves to prevent scratching the waxé surface of the fruit. Fruits can be put in padded baskets; plastic bins can bruise fruit. A client lost 30% of their crop last year due to improper handling during collecting in the field.
Unwashed pomegranates should be stored at: 40-45°F (4-7°C) with a relative humidity of around 65%. In my cellar configuration, I use wooden crates lined with parchment paper. Check every week for soft spots. Well-stored fruits last approximately 3-5 months. For freezing, spread arils out in single layers on baking sheets before bagging some for later consumption.
Steer clear of these mistakes: harvesting after rain (mold risk), leaving stem stubs (wet rot), and refrigerating wet fruit. I cured 50 oversweetened pomegranates last year by juicing them right after I noticed the splits.
Refractometers are utilized for measuring brix levels by the commercial grower. The home gardener can taste-test one fruit per tree. Accurate sugar measurements should be taken 3 days after heavy watering. My ‘Wonderful' variety has an 18% brix reading when the fruit is harvested at 85 days post-flower drop.
Read the full article: How to Grow Pomegranate: Expert Tips for Success
