From Iran to the Himalayas and beyond, tangy pomegranates are mentioned in the Bible, and are one of the world’s most popular and cultivated fruits even today. After being introduced in California by Spanish settlers in 1769, they’re still grown in the American west. They require full sun exposure to produce the best flavor.
Pomegranates have distinctive and glossy leaves, leathery light-red skin and a floral crown (or calyx) at the top. The flavor and juiciness only improves after several months of cool, preferably dark storage.
