How to Tell If a Pomegranate Is Rotten
Pomegranate season in the U.S. runs from the end of September to the beginning of January. Farmers in California pick and ship the fruit only when it has fully ripened, so avoiding unripe pomegranates should be a straightforward matter. However, you may occasionally purchase a pomegranate that appears suspiciously overripe because of some exterior or interior clues. The ideal pomegranate should feel heavy for its size and possess dark red skin, but its color doesn't necessarily denote quality. Does this Spark an idea?
Instructions
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Inspect the exterior for cuts and cracks, which can indicate problems with the fruit inside. Minor blemishes are acceptable. Pomegranates with very soft spots, white areas or mold are likely rotten.
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Consider the time of year. Pomegranates bought in September or October are less likely to be spoiled than pomegranates bought in January.
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Consider how you've stored the fruit. Pomegranates are best when they're refrigerated between 32 and 41 degrees Fahrenheit in plastic bags for no more than two months. They can be kept unrefrigerated for four weeks, as long as they're in a dark, cool spot. Warm temperatures hasten the spoiling process after pomegranates have been picked.
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Examine the interior to ensure it doesn't have a slimy consistency. If the pulp appears pale and streaked, or if the seeds are brown and spongy, it has probably begun to deteriorate. Ripe, edible pomegranate seeds are dark red.
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Consider the taste. A pomegranate should have a tart flavor, like cherries or cranberries. If it tastes unpleasant, it may be well beyond its peak and the fruit could make you ill.
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Tips & Warnings
The seeds in pomegranates are actually arils.
References
Resources
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