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Edible Eleuthera
The Pomegranate By The Leon Levy Native Plant Preserve (LLNPP)
Native to Persia and the Middle East, the pomegranate is now grown throughout tropical and subtropical regions of the world (Common Name: Pomegranate; Scientific name: Punica granatum; Family: Lythraceae). This species can grow up to 16 feet (5 m) in height. It prefers environments that have been disturbed or altered by humans and is not likely to occur in natural areas. The fruit possesses a thick, reddish husk with a spongy inner wall (called a mesocarp) which houses clusters of seeds in chambers. There is a very thin, fleshy membrane around each seed (called an aril) which contains its juice. The juice can sometimes be mildly sweet or very sour/ tart. Like most Bahamian fruits, these too are enjoyed directly from the tree, although it can be tricky to determine if they are ripe. Don’t be fooled by the deep red exterior. Here’s a tip for
determining ripeness: at the bottom of the fruit is its receptacle. We’ve been told that once it browns and withers or falls off the fruit is ripe enough to be picked. Pomegranates are usually enjoyed raw, expressed as a juice. They are great garnishes for fruit dishes, salads and beverages. Punica granatum has been used medicinally in the Lucayan Archipelago to treat gastrointestinal issues and in strengthening teas. The raw juice is also considered an excellent immune booster and blood builder and is a good source of Vitamin C. If you decide to plant, fresh seeds are best and little preparation is required.
Punica granatum opening flower. Photo Credit: Ethan Freid
Hummingbird at the Punica granatum flower. Photo Credit: The Eleutheran.
Interior of the pomegranate. Photo Credit: Dina Honke
Punica granatum fruit. Photo Credit: Ethan Freid
Oct/Nov, 2020
