Punica granatum is a fruit-bearing, deciduous shrub or small tree cultivated for thousands of years, primarily across the Mediterranean and Middle East. Valued for its complex, jewel-like arils, this plant is highly adaptable and tolerates moderate frost, though it thrives in warm, arid regions. The pomegranate life cycle moves through distinct phases, from initial establishment to the production of its highly sought-after fruit.
Propagation and Initial Planting
The most common method for starting a pomegranate tree is through hardwood cuttings, not seed. Using a cutting ensures the new plant is genetically identical to the parent, guaranteeing true-to-type fruit with predictable characteristics. Hardwood cuttings, typically taken from year-old wood in late winter when the plant is dormant, are six to twelve inches long and pencil-sized in diameter.
Growing from seed is possible, but it is a slower process that often results in a genetically diverse plant whose fruit may not resemble the parent. Once a cutting or sapling is ready, it should be planted in a location that receives full sun for at least eight hours daily. Pomegranates tolerate many soil types but require good drainage and prefer a slightly acidic to neutral pH range of 5.5 to 7.0.
Juvenile Growth and Establishing the Structure
The juvenile growth phase is the longest non-fruiting period, typically lasting two to four years after planting, as the tree builds its structural framework. This stage requires focused training and pruning to determine the plant’s ultimate form: a multi-trunked shrub or a standard single-trunk tree. The pomegranate naturally grows as a dense, multi-stemmed shrub, which is often the easiest and hardiest form.
If training it as a shrub, growers select three to six well-spaced shoots to form the main trunks, removing all other basal suckers. Establishing a standard tree form requires selecting a single strong shoot and removing all other suckers and lower branches to form a clear trunk. Consistent removal of suckers is necessary, as these growths divert energy from the main structure and future fruit production.
During these formative years, deep, less frequent watering encourages a strong root system, and fertilization should be applied sparingly. Pruning during late winter dormancy maintains the chosen structure and opens the center of the plant to light and air for future fruit set. Fruit is borne primarily on two-year-old wood, so pruning must balance structural maintenance with the preservation of fruiting branches.
Flowering and Fruit Set
Pomegranate trees begin to produce flowers usually in late spring or early summer, often blooming in multiple flushes throughout the season. The plant produces two distinct types of flowers: showy, vibrant red or orange-red blossoms that are either fertile (hermaphrodite) or male (staminate).
Fertile flowers, which are capable of setting fruit, are typically vase-shaped with a larger, well-developed ovary. In contrast, the male flowers are bell-shaped, smaller, and possess an underdeveloped female structure, causing them to drop soon after blooming without setting fruit. While pomegranates are self-pollinating, cross-pollination by insects like bees is known to improve fruit set and quality.
A natural phenomenon called “June drop” occurs as the tree sheds excess flowers and small, unpollinated or poorly developed fruit. This self-thinning process allows the tree to direct energy toward maturing the strongest, most viable fruit remaining on the branches. The ratio of fertile to male flowers varies by cultivar and season, directly influencing the tree’s overall production capacity.
Fruit Maturation and Harvest
The final stage, fruit maturation, is a lengthy process, typically requiring five to seven months from flowering and fruit set. Pomegranates are non-climacteric, meaning they do not continue to ripen or sweeten once picked, making accurate timing of the harvest important. Growers must rely on physical cues to determine ripeness rather than picking prematurely.
The most reliable indicators of maturity include the fruit changing from round to a slightly angular shape as the internal arils swell and press against the rind. The skin color will deepen to the specific shade of the cultivar and should develop a glossy, leathery texture. Tapping the fruit produces a dull or metallic sound when the arils are fully juicy and mature, rather than the hollow sound of an immature fruit.
Harvesting should be done by cutting the stem with shears, leaving a short, one-centimeter piece attached to the fruit. Never pull or twist the fruit off. Since fruit can ripen at different times, multiple pickings over several weeks may be necessary. Once harvested, the fruit can be cured in the shade for about a week to harden the skin, improving its keeping quality.