Recipe
Appetizer
Pomegranate and Pear Salsa
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| ½ tbsp. honey |
Directions
- 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.
Recipe Source:
Sheri Caldwell, RD, LD, St. Joseph (MO) dietitian.