All three varieties of pomegranate that I currently am growing have recently finished their bloom. Fruit set is well underway. These photos were taken on 7 June.
Two excellent varieties I grow are Parfianka and Ambrosia. The Parfianka fruit is deep red and has a wine-like complexity. It is the richest tasting pomegranate I have ever tasted. The Ambrosia has flesh that is pink, almost white, and very soft seeds, and is also very sweet. (If you think you do not like pomegranates either because they are too tart or the seeds bother you, try Ambrosia!) What I find really interesting is that the flowers roughly match the color distinctions of the fruit varieties they lead to. Here is a Parfianka blossom, with some already set fruit visible as well.
That is deeper red than common varieties. The fruit arils (the flesh surrounding the seed) is even darker red when ripe. Now compare to Ambrosia, showing here a flower that is about done and is transforming into a fruit.
The flower is obviously much lighter in color. The arils are even more so–as I mentioned above, almost white.
Here is a Parfianka fruitlet with just a hint of blossom petal left on it.
Finally, the third variety is the ubiquitous Wonderful. If you buy a pomegranate or the juice, at least in the US (and also our exports), it probably came from this variety, grown somewhere in the Central Valley. I used to think it was badly misnamed, but that is because I’d never had a tree-ripened one grown in the proper climate. Here they are really good, although I would still take either of my other two any day. As you can seem its flowers are also very red, but not quite as vivid as the Parfianka.