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Pomegranate salsa

Peppers surrounded by pomegranate. Makes 10 servings.


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.

Nutrition information

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

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