Pomegranate Salsa
This Pomegranate Salsa recipe is fun to serve from a pomegranate bowl at holiday parties! The diced fruit is perfect with crispy baked cinnamon chips.
Servings 14
Calories 81kcal
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.
Video
Nutrition
Serving: 1/14 | Calories: 81kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 89mg | Fiber: 2g | Sugar: 7g
