Hello everyone, I harvested some large Parfianka Pomegranates around July-August and threw some of the smaller fruit in the fridge until now. I did this last year as well and noticed that the pomegranates that were left to mellow out and dry up a little over the course of several months actually tastes sweeter with less acidity. I did not have a Refractometer in the Summer so I have no "pre-cured" Brix readings but the Brix reading for my Parfiankas post curing is 19.5%.
The rind of the fruit looks absolutely horrible after many months in the fridge, I didn't think to take any pics of the rind although you can see a bit of the rind in the first picture. The rind also turns really hard and somewhat leathery. I'm very surprised at the ability for this fruit to store so well for such a long time. Of the 4 Parfianka and 1 Freishman that I just opened up, none of them were rotting, the arils were all in excellent condition.
I do not have a complicated palate but I am a bit of a fruit snob and I must say that the cured Pomegranates were absolutely fantastic! I like Pom Wonderful but I would like it more if it had a little less wine/astringent taste and I aslo wish it were a bit sweeter. Well, this cured Parfianka has all these great attributes of sweetness, complexity, acid balance and soft seeds. The United-cured Parfiankas are excellent but from my memory, since I can't do a side by side, I prefer the cured or aged Parfianka.
The Fleishman, cured had a Brix of 18% but it tasted at least twice as sweet as the Parfianka because Fleishman lacks acidity to balance out the sugar. The ideal mixture of arils is 3/4 Parfianka and 1/4 Fleishman. Angel Red is another favorite of mine. The dark red fruit is Parfianka and the pink fruit is Fleishman.
Simon