The sulfur spray was 2 tablespoons/gallon
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@Littlefish5
You should share some pictures, sounds like an awesome tree.
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Very cool. Your greenhouse must be very tall. ? Or it’s just the angle of the shot?
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My short time experience with pomegranates were stink bugs.they enter the fruits at a very young age to lay there eggs. As the fruits are seizing up so will the eggs, the rest is history, rot!! There might be 20,30 little ones coming out the hole by tapping the fruit, make sure you get them all, I mean all.
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Dawn? Please say more.
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@Osteen
Ha! I was wondering . . . “Dawn? Who’s Dawn?”
Then I got it!
Well - I’m back to the opinion that NOTHING stops pomegranate rot.
Nothing except growing them in California.
I’m considering pulling out everything except my Granadas, Wonderful, Salavatski, Afghanski, Hotuni Zigar, and KajAcikAnor. The last two set a few fruit every year . . . and they are quite good. But ‘Rot’ is their middle name - just like all the rest.
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Hello I just joined. Here’s my Afganski in northern NJ zone 6b/7a. I don’t think I have rot problems yet, this is the first time holding fruit. 25 fruits. I’ve sampled the smallest 3-4 to check for development. They are not ripe yet, and no signs of rot. Fingers crossed.
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I got 5 pomegranates on the tree. I cannot sacrifice them to do the taste test. I roam through the neighborhood to taste their. They are total out in the open along the street or side walk. They tasted sour, sweet, and tart. I figure in 2 weeks should be good.
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Congratulations on avoiding the rot. If you don’t have other mature fruit trees it can take several years for rot to get established … anywhere from a couple years to ten or even more years.
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I just harvested a couple outside grown Salavatski, baseball sized, sweet tart flavor, grown in a 10 gallon pot and espallied South facing. There is no rot. The plant produced 25 good quality fruits this year.
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very nice. i will give my afganski fruit some more time, until first hard freeze
Great, enjoy the Pom.
I went to raid a Pom tree. It’s a lonely tree by itself. It’s not in the neighborhood. It’s on the side of the road, but out of view. Only local would know about it. Look like someone already does the taste test as the evidence was on the ground. I picked the biggest one that is reachable. I left the smaller one and the big high one to someone else to enjoy. It tasted sweet and sour. It’s balance, but yeah 2 more weeks would make it super sweet.
That Pom tree is the parent of my Pom trees from seeds. The fruits on the parent is bigger than a baseball, but smaller than a softball. My fruits is bigger than the parent. My 1st tree is done. My 2nd tree won’t be done until November. They came from same parent, but have different time frame on the fruits.
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I tried a new idea for harvesting my fruit before peak ripeness. I blended and already sweet sumbar with a not quite ripe sur anhor. I eat the arils as spoonfuls so you don’t really notice that some are more sour than others. If you have two varieties an one is not quite ripe it may be worth a try.
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Hey Vnomonee,
We are close and should share pom info. Are you growing in the ground? If so your tree looks great! I am in Frenchtown and overwinter the plants in a greenhouse but would love to be able to. grow in the ground, perhaps with some protection to minimize rot.
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Hello! Thank you.
Yes my tree is in the ground. I’m in zone 7a (used to be 6b) though so I haven’t had an issue with this variety outdoors. I have never covered it for the winter. I don’t supplement water either. I only watered it deeply in the beggining of the season after I gave it fertilizer, it flowered shortly after that! It’s planted against a retaining wall on sort of a hill, the land here is not flat.
Good idea. I only have one variety at the moment. When I get dissapointing unripe poms from the grocery store I drizzle some honey. About a teaspoon.
Here are the arils from two outside grown AC Sweet poms (about tennis ball sized). I harvested. this morning with no rot. I did not treat these with NAD hormone which I will do next year. These are super sweet and I can blend with a sour variety (Salavatski, Sur Anhor, Kazake, etc). These were grown in 4 gallon subsurface irrigated pots and overwintered in a cold greenhouse.
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