This species originates from southwest Asia, although it is now widely distributed from Iran and Afghanistan to the Himalayas, and throughout the Mediterranean basin, where it has been cultivated since ancient times for its edible fruits, with references to it dating back at least 5,000 years.
It is now introduced into temperate and subtropical areas in many parts of the world, especially South America, Mexico and Australia.
In the Canary Islands it is cultivated as an ornamental or fruit tree in orchards and gardens, having become feral in some ravines in the lowlands.
It is a slow-growing tree but tolerates almost any type of soil as long as it is loose and well-drained, and needs sunny exposure and abundant watering in summer, although it withstands drought very well.
Its fruits are eaten raw, or used to make sorbets, drinks, and the well-known syrup called grenadine.
From its bark is obtained a colouring substance used in the past to dye tapestries, and another with tanning properties very suitable for working leather.

The wood is hard and compact, and is used in the manufacture of some objects.
The fresh fruit is very nutritious and stomachic, and also has astringent properties, which is why in the past it was recommended for treating dysentery, hypertension and urine retention.
The decoction of the root bark is very effective as a vermifuge, and the juice of the fruit is used to prepare a very refreshing syrup that is good for throat diseases.

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