This Pomegranate Fruit Salsa recipe is fun to serve from pomegranate bowl at holiday parties! The diced fruit is perfect with crispy baked cinnamon chips.
During the holidays we have so many sweet desserts that I decided to make a pomegranate fruit salsa that’s perfect for the holiday season. This pomegranate fruit salsa recipe includes pomegranates, cranberries, and clementines a few of our favorite winter fruits!
Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
Where is the Pomegranate Fruit Salsa recipe? In this post, I will share step-by-step instructions with photos for how to make the fruit salsa, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipes by scrolling down to the bottom of the post.
How To Make Pomegranate Fruit Salsa
Step One:
Start by preparing the fruit. When I prepared the pomegranate and removed the seeds, I saved the two halves to use as serving bowls. Wash and trim the apple, pear, strawberries, clementines, and kiwi. Cut them into small pieces.
Step Two:
To chop the cranberries into small pieces, you can use a food processor or food chopper. If you do not have either of these, you can carefully cut them with a knife.
Stir all of the fruit in a glass bowl until combined. If you prefer you can add cinnamon and sugar to the fruit salsa but I like mine just the way it is.
To make the cinnamon chips brush melted butter on soft flour tortillas. Sprinkle them with a mixture of cinnamon and sugar.
If you do not have time to make your own cinnamon chips you can pick some up at the store.
Use a pizza cutter to slice the tortillas into triangles and bake at 350° for 7 to 9 minutes. I put the baked cinnamon chips in disposable berry baskets for serving.
For a fun touch, scoop the pomegranate fruit salsa into the pomegranate bowls before serving.
Pomegranate Fruit Salsa FAQs
1. How far in advance can I make this recipe? I would recommend making it the same day you plan to serve it in order to have the freshest outcome. It can be stored for up to 2-3 days in and airtight container in the fridge.
2. What else can I eat this salsa on? I’ve been enjoying this pomegranate fruit salsa on my yogurt, on waffles and just plain from a bowl. It would be really good with some vanilla bean ice cream too!
3. What else could I add to this salsa? Add any other diced fruits that you want like grapes, blueberries, pineapple, blackberries, raspberries or peaches.
4. What could I serve with pomegranate fruit salsa? For dinner, you could serve it with chicken, pork, or fish. It would also be a very yummy option and go with any kind of breakfast. Pancakes, french toast or an omelet!
Want to try more salsa recipes?
This watermelon salsa recipe is so fun when served from a watermelon bowl! It is delicious with chips or on top of grilled chicken, salmon, or tacos.
Pineapple Salsa: This pineapple salsa recipe has a delicious combination of sweet and spicy. It can be served with grilled chicken or fish or as an appetizer with chips.
Apple Mango Salsa: This Apple Mango Salsa recipe is the perfect salsa to eat with chicken, fish, and tacos but it can also be served as an appetizer with tortilla chips.
Avocado Salsa Verde: This Avocado Salsa Verde by Peas and Crayons can be made in your blender in just 10 minutes! Ditch the jar and make this easy peasy tomatillo guacamole dip at home.
Pomegranate Salsa
Ingredients
Pomegranate Salsa
- ½ cup pomegranate seeds about 1/2 a pomegranate
- ½ cup diced apples about 1/2 an apple
- ½ cup diced clementines about 2 clementines
- ½ cup diced pears about 1/2 a pear
- ½ cup diced kiwi about 2 kiwis
- ½ cup diced strawberries about 5 strawberries
- ½ cup chopped cranberries about 1/2 cup fresh cranberries
Cinnamon Chips
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 5 soft flour tortillas
- 2 tablespoon butter melted
Instructions
Pomegranate Salsa
- When preparing the pomegranate to extract the seeds, save the two halves as serving bowls.
- Wash and trim the fruit and dice into small pieces.
- Put the cranberries in a food processor or food chopper and chop into small pieces.
- Put all of the fruit in a bowl and stir together. (If you prefer you can add cinnamon and sugar.)
- Scoop the pomegranate fruit salsa into the pomegranate bowls before serving if desired.
- Serve with baked cinnamon chips.
Cinnamon Chips
- Preheat the oven to 350˚F. Mix together the sugar and cinnamon in a small bowl.
- Brush melted butter on the flour tortillas and sprinkle with cinnamon sugar.
- Cut each tortilla into 10 triangles and place on baking sheets.
- Bake at 350°F for 7 to 9 minutes.
Video
Beth says
Oh my goodness! I’ve never had a pomegranate before, but I have got to try this recipe! It looks so refreshing and the chips are a perfect sweet addition! They have pomegranates at my grocery store, well, of course, and I am putting it on the list for this week’s shopping!
Jan says
Wow! This looks refreshing and healthy! Even better for picky kids. I can’t wait to try it! Thanks for this fun recipe!