This a winter twist on a summer salsa as pomegranate seeds and apple take center stage. A bit of lime and herbs take this salsa to the next level. If you prefer a little heat, add half of a fresh jalapeno.
Learning Objectives
Learn how to make a fruit salsa.
Equipment Needed
Chef’s knife
Cutting board
Measuring utensils
Medium-size bowl
Silicone spatula for stirring
Ingredients
- 1 cup pomegranate seeds (from one pomegranate)
- 1 small apple, peeled, cored and finely diced
- 2 green onions, thinly sliced
- 1 tsp lime zest (about ½ of the lime)
- 2 Tbsp lime juice (the juice of one lime)
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ½ cup chopped cilantro
- 1 tsp real maple syrup
- ¼ tsp salt
- ½ tsp ground black pepper
- ½ jalapeno, seeds and ribs removed, finely diced (optional)
Directions
- If using a whole pomegranate, remove the seeds by cutting it in quarters then submerging each quarter in a bowl of water. While in the water, dislodge the seeds. The seeds will fall to the bottom and the pith will float to the top. Repeat with each quarter and then drain the water and pith from the seeds.
- Combine the seeds with the remaining ingredients and serve immediately or refrigerate up to 24 hours.
