Makes 10 servings.

Ingredients

1 cup pomegranate arils

1/2 nectarine, peach or Fuji apple, finely chopped

1 tablespoon red onion, finely chopped

2 teaspoons jalape&ntilde;o, finely chopped (optional)

2 teaspoons pomegranate juice

1/4 cup cilantro, chopped 

Salt and freshly ground black pepper, to taste

Directions
<ul>
 <li>In bowl, use fork to combine pomegranate arils, nectarine, onion, jalape&ntilde;o (if using), pomegranate juice, cilantro, and salt and pepper to taste.</li>
 <li>Let salsa sit for 10 minutes so flavors can meld.</li>
</ul>

Serve as accompaniment with chicken or turkey. Sprinkle over green salad, combine with cooked quinoa or add a spoonful to garnish a bowl of butternut squash soup. Salsa keeps for 2 days, tightly covered, in the refrigerator.

Nutrition information

Serving size: 2 tablespoons. Amount per serving: 20 calories, 0g total fat, 0mg cholesterol, 5g carbohydrates, 0g protein, 1g dietary fiber, 60mg sodium.
<a target="_blank" href="https://www.aicr.org/cancer-prevention/recipes/pomegranate-salsa/">American Institute for Cancer Research</a>

Pomegranate salsa