The pomegranate (Punica granatum) is an ancient fruit primarily cultivated across the Middle East and Mediterranean regions. While the fruit often appears as a uniform red globe in grocery stores, the number of existing types is complex. Experts suggest there are over 500 named pomegranates globally, reflecting centuries of cultivation. However, only a small fraction of these are grown commercially for juice and fresh consumption, limiting the diversity available to the average shopper.
Defining Pomegranate Varieties and Cultivars
The numerous “types” of pomegranate are more accurately described as cultivars, a portmanteau for “cultivated variety.” Botanically, a true variety is a naturally occurring subgroup that retains its characteristics when reproduced, such as the dwarf Punica granatum var. nana. A cultivar, by contrast, is a group of plants selected and maintained by humans for specific desirable traits, which are then propagated asexually to ensure genetic consistency.
The volume of named cultivars results from the fruit’s long domestication history. While hundreds have been documented and preserved, the commercial market focuses on a few dozen that meet high standards for mass production. Growers classify cultivars based on horticultural goals such as high yield, long shelf life, and resistance to pests and diseases. These factors determine which cultivars are economically viable for large-scale production in major growing regions like California, Turkey, and India.
Key Distinctions Among Pomegranate Cultivars
Pomegranates are differentiated by three main factors: taste profile, aril color, and rind characteristics.
Taste Profile
The taste spectrum ranges from intensely tart to purely sweet, determined by the balance of sugars and organic acids, primarily citric acid. Some cultivars, like ‘Wonderful,’ are prized for a sweet-tart balance, while others, such as ‘Eversweet,’ have low acid content, making them immediately palatable.
Aril Color
The color of the arils (the fleshy seed coverings) ranges from deep ruby red to light pink, and even nearly translucent white. The intense red color in many market fruits comes from high levels of anthocyanin pigments. Pale arils do not indicate unripeness; varieties like ‘Ambrosia’ naturally produce white arils when fully mature.
Rind Characteristics
The fruit’s rind, or outer skin, varies significantly in color, thickness, and texture. Rind color can be yellow, pink, or deep burgundy. The thickness and hardness affect the fruit’s durability during handling and shipping. Cultivars with tougher skins minimize damage during transit, protecting the arils and increasing market appeal.
Major Commercial and Regional Varieties
The most commercially dominant cultivar globally is ‘Wonderful,’ originating in California. This variety is known for its large size, deep red skin and arils, and its characteristic tart-sweet flavor, making it excellent for fresh eating and juicing. Its tough skin allows for long storage and good transportability.
For consumers preferring a sweeter profile, ‘Angel Red’ is popular, noted for its soft seeds that allow the arils to be consumed whole. Another commercial type is ‘Bhagwa’ from India, recognized internationally for its deep red color, large size, and exceptional sweetness. This regional variety is also valued for its good shelf life, contributing to its success in export markets.
Other regional examples demonstrate the wide range of characteristics. ‘Mollar de Elche’ from Spain is a medium-sized fruit with a mild, sweet-tart flavor and a light red skin with a yellow tinge. The number of available cultivars, ranging from the cold-hardy Russian ‘Salavatski’ to the yellow-skinned ‘Golden Globe,’ ensures a pomegranate exists for almost every growing condition and taste preference, though many remain local treasures.