Winter Citrus Pomegranate Salsa
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: fat-free, gluten-free, vegan
Ingredients
Scale
- 2 Navel oranges, peeled and chopped
- 1 Blood orange, peeled and chopped
- 1 Pink grapefruit, peeled and chopped
- 1/2 cup Pomegranate arils
- 1 Jalapeño, seeded and finely minced
- 1/4 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Honey or agave nectar (optional)
- 1/4 teaspoon Sea salt
Instructions
- Step 1: Prepare the Citrus Fruit: Start by peeling the oranges and the grapefruit. Carefully remove as much of the white pith as possible, as it can be bitter. Cut the fruit into small, bite-sized segments or dice them into uniform pieces. Place all the citrus pieces into a medium-sized mixing bowl.
- Step 2: Add the Pomegranate and Heat: Add the pomegranate arils to the bowl with the citrus. Carefully mince the jalapeño, removing the seeds if you prefer a milder salsa. Stir the jalapeño and the fresh chopped cilantro into the fruit mixture.
- Step 3: Season and Toss: Drizzle the fresh lime juice and the honey or agave over the fruit. Sprinkle with a pinch of sea salt. Gently toss everything together with a large spoon, being careful not to crush the delicate fruit segments.
- Step 4: Chill and Serve: Let the salsa sit for about 10 minutes at room temperature, or chill it in the refrigerator for 30 minutes. This allows the juices to mingle and the flavors to develop before you serve it.