Botanically, the pomegranate is a shrub or small tree capable of reaching heights of 5 to 10 meters. Its thorny branches and long lifespan make it well-adapted to temperate and semi-arid climates. Some varieties produce no fruit and are cultivated solely for their ornamental flowers.
The structure of the fruit is complex. The outer pericarp is tough and protective, while the inner pericarp (or albedo) forms a network of membranes dividing the interior into chambers. Inside these chambers lie the seeds, each surrounded by a juicy sac known as the sarcotesta. These sacs are not attached to the pericarp; rather, they are held loosely within the fruit’s internal architecture.
A single pomegranate may contain anywhere from 200 to 1,400 seeds, depending on the cultivar. These arils are filled with tart or sweet juice rich in polyphenols, antioxidants, and pigments such as anthocyanins and ellagitannins, which contribute to the fruit’s deep red color. The juice’s low pH (around 4.4) gives it a distinctly sour taste and can create stubborn stains on fabric—something familiar to anyone involved in harvesting or processing the fruit.
