The skin is yellow-orange to dark red and is very hard and thick. There are six to twelve capsules under the skin, in which there are numerous seeds in a sweet red, white or pink jelly-like sac. The total number of seeds in one fruit usually exceeds 600.
The taste of pomegranate is sweet and sour, slightly astringent, and the seeds are very aromatic.

Pomegranates are stored very well. The thick leathery skin hardens and becomes thinner, but the apple retains its juiciness and taste.
The thinner the skin, the sweeter the apple.

Pomegranate is mainly used for juice, which is used to make a number of cocktails and juices, the most famous drink being the oriental soft drink sherbet. Grenadine syrup is also known, which is often used in mixed alcoholic and non-alcoholic cocktails.

Pomegranates are first rolled out, cut and then the delicious juice is squeezed out of them. Other ways of consumption: cut a thin slice with the stalk from the fruit. Then cut the fruit with several longitudinal cuts. Open the cut skin and suck the pulp or squeeze it through a sieve. The pulp with seeds can be blended and then strained.
It is also used in cold cuisine, where it is added to many salads, in hot cuisine it is especially suitable for poultry, grilled meat and fish. Pomegranates can also be used to prepare preserves.

Pomegranates contain about 77% water, a large amount of sodium and sugars. Vitamins B and C are significantly represented, and to a lesser extent vitamin A. 500–740 g of juice can be obtained from 1 kg of fruit. The edible parts of pomegranates can have a laxative effect.

The pomegranate originally comes from the small island of Socotra off the coast of Somalia, where it was endemic (a species that occurs only in one place). From there, people spread it through Iran to the entire Mediterranean, India, Argentina, the USA and all of Asia.