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1 cup pomegranate arils
1/2 nectarine, peach or Fuji apple, finely chopped
1 tablespoon red onion, finely chopped
2 teaspoons jalapeño, finely chopped (optional)
2 teaspoons pomegranate juice
1/4 cup cilantro, chopped
Salt and freshly ground black pepper, to taste
- In bowl, use fork to combine pomegranate arils, nectarine, onion, jalapeño (if using), pomegranate juice, cilantro, and salt and pepper to taste.
- Let salsa sit for 10 minutes so flavors can meld.
Serve as accompaniment with chicken or turkey. Sprinkle over green salad, combine with cooked quinoa or add a spoonful to garnish a bowl of butternut squash soup. Salsa keeps for 2 days, tightly covered, in the refrigerator.
Serving size: 2 tablespoons. Amount per serving: 20 calories, 0g total fat, 0mg cholesterol, 5g carbohydrates, 0g protein, 1g dietary fiber, 60mg sodium.
American Institute for Cancer Research