Pomegranate and Pear Salsa
Servings and Ingredients
|2||pomegranates or 1 3/4 c. pomegranate seeds|
|¼ c.||100% pomegranate juice|
|Juice of 1 lime|
|¼ c.||minced red onion|
|¼ c.||freshly chopped cilantro|
|1||medium Bartlett pear, cored and diced|
- If using whole pomegranates, cut off crown, score each pomegranate and place in a large bowl of water. Break pomegranates open underneath water to free seeds. Scoop seeds away from fruit membrane. The membrane will float; and the seed will sink to the bottom. Strain away membrane and water and place seeds in bowl.
- Add pomegranate juice and lime juice to seeds; toss to coat evenly. Add minced red onion, cilantro and diced pear; stir to combine. Sprinkle honey over seed mixture and stir to combine.
- Serve with tortilla chips or use as a garnish for fish or chicken.
Sheri Caldwell, RD, LD, St. Joseph (MO) dietitian.