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Pomegranate Orange Salsa

 Pomegranate Orange Salsa
Pomegranates give this salsa a wonderful sweet-tart flavor. About 4 to 5 medium fruits will yield enough for this recipe. —Nancee Maynard, Box Elder, South Dakota
16 ServingsPrep: 10 min. + chilling


  • 1 can (15 ounces) mandarin oranges
  • 3-1/3 cups pomegranate seeds
  • 1/4 cup minced fresh cilantro
  • 2 jalapeno peppers, seeded and finely chopped
  • Tortilla chips


  • Drain oranges, reserving 2 tablespoons juice. Cut oranges in half;
  • transfer to a large bowl. Add the pomegranate seeds, cilantro,
  • jalapenos and reserved juice. Cover and refrigerate for 2 hours.
  • Serve with tortilla chips. Yield: 4 cups.
Nutritional Facts: 1/4 cup (calculated without chips) equals 37 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 9 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 fruit.