Can pomegranate be eaten when its color darkens after ripening

Pomegranates that are ripe and darken in color can generally be eaten, but it is necessary to observe whether there is mold or odor. After ripening, the skin color of pomegranate deepens, and the flesh may appear dark red or purple red, which is a normal phenomenon. If the skin is soft, moldy, or emits a sour odor, it is not recommended to consume. During the ripening process of pomegranate, an increase in anthocyanin content can lead to a darker color, but this natural change does not affect its safety for consumption. Ripe pomegranates have higher sugar content and a sweeter and softer taste, making them suitable for direct consumption or juicing. When inspecting pomegranates, the skin should be gently pinched, and intact fruits should have slight elasticity and no damage to the skin. When peeled off, the resulting grains are full, transparent, and free of brown spots, indicating an edible state. Pomegranates that have been stored for too long may experience internal fermentation or mold growth. When there are large areas of black spots on the skin and unknown liquid seeps out of the flesh, it indicates deterioration. The locally discolored area of minor collision damage can be removed and consumed, but if the damage has softened and leaked water, it needs to be discarded. Diabetes patients should pay attention to control the intake of ripe pomegranate to avoid blood sugar fluctuations. When consuming pomegranate, it can be paired with nuts or dairy products to slow down sugar absorption and avoid overeating on an empty stomach. When selecting pomegranates, choose fruits that are heavy in weight and have no wrinkles on the skin. Storing them in a cool and ventilated place can extend their shelf life. If abnormal bitterness or irritation sensation is found in the fruit pulp, stop eating immediately. For those with gastrointestinal sensitivity, it is recommended to eat in small amounts in portions.