This Pomegranate Fruit Salsa recipe is fun to serve from a pomegranate bowl at holiday parties! The diced fruit is perfect with crispy baked cinnamon chips.
During the holidays, we have so many sweet desserts that I decided to make a pomegranate fruit salsa that’s perfect for the holiday season. This pomegranate fruit salsa recipe includes pomegranates, cranberries, and clementines, a few of our favorite winter fruits!
How To Make Pomegranate Fruit Salsa
Step One: Prep
Start by preparing the fruit. When I prepared the pomegranate and removed the seeds, I saved the two halves to use as serving bowls. Wash and trim the apple, pear, strawberries, clementines, and kiwi. Cut them into small pieces.
Step Two: Cranberries
To chop the cranberries into small pieces, you can use a food processor or food chopper. If you do not have either of these, you can carefully cut them with a knife.
Step Three: Combine
Stir all of the fruit in a glass bowl until combined. If you prefer, you can add cinnamon sugar to the fruit salsa, but I like mine just the way it is.
Step Three: Cinnamon Chips
To make the cinnamon chips, brush melted butter on soft flour tortillas. Sprinkle them with a mixture of cinnamon and sugar.
If you do not have time to make your cinnamon chips, you can pick some up at the store.
Use a pizza cutter to slice the tortillas into triangles and bake at 350°F for 7 to 9 minutes. I put the baked cinnamon chips in disposable berry baskets for serving.
For a fun touch, scoop the pomegranate fruit salsa into the pomegranate bowls before serving.
Pomegranate Fruit Salsa FAQs
1. How far in advance can I make this recipe? I would recommend making it the same day you plan to serve it to have the freshest outcome. It can be stored for up to 2-3 days in an airtight container in the fridge.
2. What can I eat this salsa on? I’ve been enjoying this pomegranate fruit salsa on my yogurt, on waffles, and just plain from a bowl. It would be really good with some vanilla bean ice cream too!
3. What else can I add to this salsa? Add any other diced fruits that you want like grapes, blueberries, pineapple, blackberries, raspberries, or peaches.
4. What can I serve with pomegranate fruit salsa? For dinner, you could serve it with chicken, pork, or fish. It would also be a very yummy option and go with any breakfast. Pancakes, french toast or an omelet!
More Salsa Recipes
Pomegranate Salsa
Video
Ingredients
Pomegranate Salsa
- ½ cup pomegranate seeds about 1/2 a pomegranate
- ½ cup diced apples about 1/2 an apple
- ½ cup diced clementines about 2 clementines
- ½ cup diced pears about 1/2 a pear
- ½ cup diced kiwi about 2 kiwis
- ½ cup diced strawberries about 5 strawberries
- ½ cup chopped cranberries about 1/2 cup fresh cranberries
Cinnamon Chips
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 5 soft flour tortillas
- 2 tablespoon butter melted
Instructions
Pomegranate Salsa
- When preparing the pomegranate to extract the seeds, save the two halves as serving bowls.
- Wash and trim the fruit and dice into small pieces.
- Put the cranberries in a food processor or food chopper and chop into small pieces.
- Put all of the fruit in a bowl and stir together. (If you prefer you can add cinnamon and sugar.)
- Scoop the pomegranate fruit salsa into the pomegranate bowls before serving if desired.
- Serve with baked cinnamon chips.
Cinnamon Chips
- Preheat the oven to 350˚F. Mix together the sugar and cinnamon in a small bowl.
- Brush melted butter on the flour tortillas and sprinkle with cinnamon sugar.
- Cut each tortilla into 10 triangles and place on baking sheets.
- Bake at 350°F for 7 to 9 minutes.
Beth says
Oh my goodness! I’ve never had a pomegranate before, but I have got to try this recipe! It looks so refreshing and the chips are a perfect sweet addition! They have pomegranates at my grocery store, well, of course, and I am putting it on the list for this week’s shopping!
Jan says
Wow! This looks refreshing and healthy! Even better for picky kids. I can’t wait to try it! Thanks for this fun recipe!