Giant Fuyu is excellent.
Thanks. I am excited to try more varieties soon. I top-worked Wonderful and mis-labelled Parfianka to add 6 different varieties. Speaking of Wonderful, try leaving it on the tree much longer than its typical harvest season. I definitely detected vinous flavor from a fruit harvested in Dec and compared to one thats harvested in Oct which tasted like what I get in Costco. Thats not to say Costco fruits are bad. They are usually picked from very mature trees and quite good. However, Wonderful becomes much more complex later in the year here.
Right harvested Oct, and left in Dec
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Graft some Pamyati Rozanova (if you haven’t yet). It has intense vinous flavor already in October, large fruit, no cracking, and it’s soft-seeded!
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I’m typing up my yearly scion request to you 
I grafted 9 varieties last season and 4 failed - Parfianka, Desertnyi, Utah Sweet and Eversweet. I will try these again, may be swap Utah Sweet with Pamyati Rozanova based on your description.
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@Stan and @californicus
I have not tried grafting any of my poms yet. Is it quite easy?
This is probably a novice question coming from someone who is no longer truly a pom novice . . . but - is it too late to grab some young wood off of my plants, NOW . . . to try to start some cuttings?
Now that mine are finally bearing - I definitely have preferences. I’d like to start ‘clones’ from my own plants, because I know I like THOSE - as far as the taste of the fruit. It seems it can be a total crap shoot when one orders - whether you actually get the variety you ordered! A couple of mine do not seem to be lining up with the descriptions the nurseries and other literature offered! The color of the rind is different - for one. And I’m learning that a lot of different factors influence the taste. - - - But it’s the skins’ appearance that is the most baffling.
I would gladly offer anyone some cuttings or scions - but fear doing so because of the disease my trees have endured. Don’t want to ‘spread the wealth’! But, I’d be very grateful if one of you has some of the Pamyati Rozanova - also the Utah scions. A few others. I will gladly pay for them and the shipping.
I wanted to grow a couple that I thought might not like the cold. Crab was one. Austin too. I did have an Austin - but it struggled so with the cold - that I took it out. Everything else seems to fare well here, weather-wise.
I’m glad to hear of others’ experiences with the pomegranates. I read so many conflicting pieces of advice, from the ‘experts’. Thanks for posting.
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I haven’t rooted poms so I don’t have hands-on experience. From what I hear, they are similar to figs, so I’d think dormant scions would be better.
As for scions, I top worked my 2 trees last year. The new growth did take off but suffered due to neglect and irrigation problems. If you can’t find anywhere else, let me know. These are the varieties that took - Sireneyvi, Vkusnyi, Linda (Harvey’s seedling), Ranni, Gissarkii Rozovyi
They were easy to graft. Best to wait after they start to leaf out to do the grafting. Bark grafts worked the best but clefts were fine too. It is a decent amount of work removing suckers from under the grafts (even compared to other fruit trees) but you need to be vigilant, otherwise the rootstock will take over.
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meader bush cherries?They look great. I’ve never seen them before.
Seeing this thread I thought that I could post some Cristobalina cherry pics I have from the 2021 harvest.
This is April 27 just before harvest.
The harvest. Not too many, but at least I could try them
They are small cherries, but they where flavourful. More on the guigne side in terms of texture, but not totally soft as far as I remember
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I love your pics of your pom’s!
We have 3 young bushes of Parfianka, Angel Red and Grenada.
I hope they end up being sweet and delicious, after they grow up and give us some fruit.
I have always loved pomegranates - I eat the whole seed, didn’t even know not eating the seed was a thing.
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I didn’t know that you could eat the seeds. Aren’t they hard to you? We always spit them out. 
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Maybe the pomegranates I have tried don’t have seeds that are that hard? I don’t know. I always just chew them up.
I don’t chew up watermelon seeds though.
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me neither. the seeds are so soft like autumn olive seeds. adds some fiber to your diet.
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I have always eaten the entire aril. Even as a kid. I feel that the ‘seed’ just adds to that satisfying CRUNCH that I expect (and love) when I am eating a pomegranate. In fact . . . one of my varieties (can’t remember which) has arils that are very tiny - and soft. AND to me, they just aren’t worth eating! No fun at all!
And I’m with Steve @steveb4 - Poms are a good source of fiber!
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they just went on sale 2 for $5 so i bought $30 worth after reading they can keep for 6 months refrigerated. wish they were more seasonally available. i have a Russian named dwarf cultivar in a 5 gal pot. got it this spring as a tissue cultured start. its about 30in tall now. only gets to 4ft. hoping i get a few fruit on it this fall. they said this cultivar will fruit in its 1st year. we’ll see.
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Where did you get it from?
i don’t remember. its not one of my regular nurseries. i don’t even remember the name. it started with k. they specialized in dwarf poms and citrus. was only $15 + $7 for shipping. i wish i had saved it in my favorites so i could share them on here. i think they were out of Florida .
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I wonder if the soft seeded one is Angel Red? Have not had any pom fruit off any of our 3 pom bushes/trees yet - they are young.
I just happened to read that Angel Red has soft seeds is all.
Our 3 varieties are Angel Red, Grenada and Parfianka. All purchased from Trees of Antiquity and delivered last season.
I am not sure if I will be going with tree shaping or leaving like bushes - any opinion on that and spacing?
Some kinds have soft seeds. There is no way you would eat the seeds that were on my Dad’s pomegranate fruits! They were like rocks.
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How has the Fall Pippin done since you took the one off the tree? How did it taste?
Fall Pippin: Taste is quite pleasant, nicely balanced. Mild, not intense. It doesn’t meet the modern requirement for a fresh eating apple – it has some crispness, but it is not crunchy. I think one reason it was popular as a cooking apple is its size. Fewer have to be cut up to fill a pie shell. We like to mix varieties for baking, so I can’t report on a pie or crisp that was just Fall Pippins.
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