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Pomegranate Fruit Salsa with Cinnamon Chips

Pomegranate Fruit Salsa with Cinnamon Chips

This Pomegranate Fruit Salsa recipe is fun to serve from pomegranate bowl at holiday parties! The diced fruit is perfect with crispy baked cinnamon chips.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 14
Calories 81kcal
Author The Gunny Sack


Pomegranate Fruit Salsa

  • 1/2 cup pomegranate seeds about 1/2 a pomegranate
  • 1/2 cup diced apples about 1/2 an apple
  • 1/2 cup diced clementines about 2 clementines
  • 1/2 cup diced pears about 1/2 a pear
  • 1/2 cup diced kiwi about 2 kiwis
  • 1/2 cup diced strawberries about 5 strawberries
  • 1/2 cup chopped cranberries about 1/2 cup fresh cranberries

Cinnamon Chips


Pomegranate Fruit 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

  • 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° for 7 to 9 minutes.



Calories: 81kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 89mg | Potassium: 77mg | Fiber: 2g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 11.7mg | Calcium: 21mg | Iron: 0.5mg