Maturation of the exocarp and edible aril
The juvenile mangosteen fruit, which does not require fertilization to form (see agamospermy), first appears as pale green or almost white in the shade of the canopy. As the fruit enlarges over the next two to three months, the exocarp color deepens to darker green. During this period, the fruit increases in size until its exocarp is 6–8 centimeters in outside diameter, remaining hard until a final, abrupt ripening stage.
The subsurface chemistry of the mangosteen exocarp comprises an array of polyphenolic acids including xanthones and tannins that assure astringency to discourage infestation by insects, fungi, plant viruses, bacteria and animal predation while the fruit is immature. Color changes and softening of the exocarp are natural processes of ripening that indicates the fruit can be eaten and the seeds are finished developing.
Mangosteen produces a recalcitrant seed and must be kept moist to remain viable until germination. Mangosteen seeds are nucellar in origin and not the result of fertilization; they germinate as soon as they are removed from the fruit and die quickly if allowed to dry.
Once the developing mangosteen fruit has stopped expanding, chlorophyll synthesis slows as the next color phase begins. Initially streaked with red, the exocarp pigmentation transitions from green to red to dark purple, indicating a final ripening stage. This entire process takes place over a period of ten days as the edible quality of the fruit peaks.
Over days following removal from the tree, the exocarp hardens to an extent depending upon post-harvest handling and ambient storage conditions, especially humidity. If the ambient humidity is high, exocarp hardening may take a week or longer when the aril quality is peaking and excellent for consumption. However, after several additional days of storage, especially if unrefrigerated, the arils inside the fruit might spoil without any obvious external indications. Using hardness of the rind as an indicator of freshness for the first two weeks following harvest is therefore unreliable because the rind does not accurately reveal the interior condition of the arils. If the exocarp is soft and yielding as it is when ripe and fresh from the tree, the fruit is usually good.
The edible endocarp of the mangosteen is botanically defined as an aril with the same shape and size as a tangerine 4–6 centimeters in diameter, but is white. The circle of wedge-shaped arils contains 4–8 segments, the larger ones harboring apomictic seeds that are unpalatable unless roasted.
Often described as a subtle delicacy, the arils bear an exceptionally mild aroma, quantitatively having about 400 times fewer chemical constituents than fragrant fruits, explaining its relative mildness.[3] Main volatile components having caramel, grass and butter notes as part of the mangosteen fragrance are hexyl acetate, hexenol and α-copaene.
On the bottom of the exocarp, raised ridges (remnants of the stigma), arranged like spokes of a wheel, correspond to the number of aril sections.[4] Mangosteens reach fruit-bearing in as little as 5–6 years, but more typically require 8–10 years.

The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to between five and eight meters tall. The pomegranate is native to Southwest Asia and has been cultivated and naturalized over the whole Mediterranean region and the Caucasus since ancient times. It is widely cultivated throughout Afghanistan, Algeria, Armenia, Azerbaijan, Iran, Iraq, India, Pakistan, Syria, Turkey, the drier parts of southeast Asia, Peninsular Malaysia, the East Indies, and tropical Africa. Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is now cultivated in parts of California and Arizona for juice production.
In the Northern Hemisphere, the fruit is typically in season from September to February. In the Southern Hemisphere, it is in season from March to May

The leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with four to five petals (often more on cultivated plants). Some fruitless varieties are grown for the flowers alone. The edible fruit is a berry and is between a lemon and a grapefruit in size, 5–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin and around 600 seeds. The seeds and surrounding pulp, ranging in color from white to deep red, are called arils. There are some cultivars which have been introduced that have a range of pulp colors such as purple.
Punica granatum nana is a dwarf variety of P. granatum popularly used as Bonsai trees and as a patio plant. The only other species in the genus Punica is the Socotran pomegranate (Punica protopunica), which is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit. Pomegranates are drought tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they are prone to root decay from fungal diseases. They are tolerant of moderate frost, down to about −10°C (14°F).[citation needed]