The pomegranate, with its tough, reddish-purple exterior and interior filled with hundreds of jewel-like arils, is a highly anticipated seasonal fruit. California is the almost exclusive domestic source for this fruit, accounting for nearly 99% of all pomegranates grown in the United States. This substantial production is concentrated during a relatively short period. The season is generally limited to the cooler fall and early winter months, when the state’s unique climate allows the fruit to reach peak maturity.
Identifying the Peak Harvest Window
The California pomegranate season typically begins in late September and extends through December, though the peak harvest window is considerably shorter. Commercial operations begin picking the earliest varieties, such as ‘Granada’ and ‘Foothill,’ around mid-September. However, the majority of the crop, dominated by the globally recognized ‘Wonderful’ variety, is harvested starting in early to mid-October.
The ‘Wonderful’ variety, the commercial standard, generally reaches full maturity in October, providing fruit with the desired dark red color and a balanced, tart-sweet flavor profile. Since pomegranates are a non-climacteric fruit, they do not continue to ripen or sweeten after being removed from the tree. Growers must time the harvest precisely to ensure the fruit has reached its maximum sugar content before picking. The season can be abruptly ended by adverse weather, as heavy rain in late November or early December can cause the mature fruit to split on the tree.
Key Pomegranate Growing Regions in California
The majority of the nation’s pomegranate supply originates from California’s Central Valley, specifically the fertile San Joaquin Valley. Counties such as Fresno, Kern, Madera, and Tulare are central to this cultivation. This region provides the ideal environmental conditions for commercial-scale pomegranate production.
Pomegranate trees thrive in a Mediterranean-like climate, requiring a long, hot, and dry summer to accumulate the heat units necessary for the arils to fully develop their vibrant color and intense flavor. The intense heat of the interior valleys ensures the fruit matures properly. The hot, arid summers are the primary factor distinguishing this region as the most satisfactory area for commercial-grade pomegranates in the United States.
Selecting and Storing Fresh Pomegranates
Selecting a high-quality pomegranate involves judging the fruit by its weight and shape rather than just its color. A ripe fruit should feel heavy for its size, which indicates the arils inside are plump and full of juice. As the arils expand during ripening, they press against the husk, causing the fruit to develop a slightly squared or angular shape.
The skin should be firm and smooth, with a deep, consistent color, typically a deep red or burgundy for the ‘Wonderful’ variety. Whole pomegranates have a long shelf life due to their thick husk. If stored in a cool, dry place away from direct sunlight, the fruit can last for up to one week on a countertop. For extended freshness, placing whole pomegranates in the refrigerator can preserve them for up to two months.