Can you tell I’ve been having the best time with pomegranates? I ended up with a huge bowl of pomegranate arils (seeds) after doing the post on The Easy Way to Remove Pomegranate Seeds. So guess what’s been swirling around in this girl’s brain? Beautiful red-jeweled pom seeds, along with all kinds of ideas of how to use them. This tasty salsa is just one of them.
My husband Scott came home from work the other day and I had a bowl of this Fresh Pear & Pomegranate Salsa sitting on the kitchen island. Beside it was a bag of tortilla chips. He took a chip, scooped it in the salsa and popped it in his mouth as he walked past. Suddenly he stopped in his tracks, turned around and said, “WOW! That stuff is REALLY good!”
It’s also light, lean and super healthy. It’s great with tortilla or pita chips and would be fabulous served as a bruschetta; just slice a baguette fairly thin, brush it with olive oil and bake at 325˚F till golden and crisp. After cooling, spread it with a bit of cream cheese or goat cheese and top with a spoonful of this colorful, delicious salsa. Voila! It’s a special occasion appetizer that comes together in minutes.
Pomegranates are one of the healthiest foods on the planet. Don’t be intimated by them. Just check out the post I mentioned above, The Easy Way to Remove Pomegranate Seeds if you’re looking for a super simple, no-mess way to extract the seeds. You’ll be a “pom pro” before you know it!
With both pears and poms in season right now and very reasonably priced, be sure to whip up a batch of this yummy salsa. Family and friends alike will love it. Of course you can enjoy it with chips, but I also serve it spooned over pan-seared salmon ………… fabulous! There’s lots of other ways to use it ……. just use your imagination! You might just find yourself eating it with a spoon, right out of the bowl. But don’t ask me how I know about that! 🙂
Pear and Pomegranate Salsa
- Category: Appetizer
- 1 cup pomegranate arils or seeds
- 2 medium cloves garlic, finely minced
- 3 tablespoons lime juice
- zest of 1 medium lime
- 2 teaspoons honey
- 1 medium pear, peeled and diced small
- ½ medium white onion, diced small
- 4 medium green onions, finely sliced
- ½ cup finely chopped cilantro
- 1 medium jalapeño, very finely chopped
- Drain pomegranate seeds then transfer to a bowl that has been lined with several thicknesses of paper towels. Cover with another layer of paper toweling and set aside. This will dry you pom seeds so they don’t “bleed” on your pears and other salsa ingredients.
- Combine garlic, lime juice, lime zest and honey in a small bowl. Stir till well combined.
- In a medium bowl combine pears, white onion, green onion and jalapeño and stir to combine. Add lime/honey mixture and cilantro and gently stir. Add pomegranate seeds just before serving and stir to combine. Transfer to a serving dish and garnish with a extra cilantro, if desired.
Serve with pita chips or tortilla chips. See other uses in post above.