Cooking for Wellness

Pomegranate Salsa

Dec. 19, 2016

One of my favorite winter fruits is pomegranates. The bright red arils look like jewels and brighten any dish. The deep ruby color comes from anthocyanin- a potent phytonutrient. This recipe combines clementines, another seasonal fruit with the pomegranate arils to create a colorful and fresh salsa that can be served with baked pita chips or used as a topping for seafood or poultry.


  • 1 ½ cups


  • 3 clementines (or tangerines)
  • 1 cup pomegranate arils
  • 1 Tbsp finely minced shallots
  • 2 Tbsp chopped fresh cilantro, mint or parsley
  • 1 Tbsp fresh lime juice
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 2 Tbsp minced jalapeno pepper (optional)


  1. Peel clementines. Cut crosswise into 1/4” wide slices. Separate sections into bite-sized pieces.
  2.  In a small bowl, combine clementines, pomegranate arils, minced shallots, chopped herbs, lime juice, salt, black pepper and jalapeno pepper, if using.
  3. Gently toss ingredients together. Let sit for at least 15 minutes before serving to allow flavors to blend.