Pomegranate kiwi salsa

Looking for a colorful side dish to brighten up your dinner?

This pomegranate kiwi salsa is the perfect recipe to throw over fish, steak, tacos or simply serve by itself with corn chips. It’s a fresh and crunchy side that is surging with sweet and tart flavor. A little fresh jalapeno helps add a kick of spice, and the crisp cucumber balances out the tart kiwi.

Pomegranate seeds add deep color and delicious flavor to this recipe, but they are admittedly fickle fruit.

For easy separation—and to stop your hands from looking like they were involved in a crime scene—dig out the tasty pomegranate seeds using this method: Fill a large bowl with cold water, slice the pomegranate in half and push out the seeds from the white flesh under water. The spongy membrane will float to the surface, and all of the plump seeds will sink to the bottom. Scoop the white bits off the top and drain your pomegranate seeds in a colander so that they are ready for salsa!

You can also skip the work and visit Trader Joe’s, where you can find packaged pomegranate seeds in the produce section.

Ingredients
4 ripe kiwis, peeled and diced
1/3 cup pomegranate seeds
1/3 cup cucumber, diced
1/2 fresh jalapeno pepper, minced (add more as desired)
1 1/2 tbsp fresh cilantro, chopped
1 stalk green onion, finely chopped
1/2 tsp olive oil
1 tbsp lime juice
1/4 tsp chili powder (optional)
Salt and pepper to taste

In a large bowl, combine diced kiwi, pomegranate seeds, cucumber, jalapeno, cilantro and green onion, then toss lightly to mix ingredients together.

Drizzle olive oil and lime juice over mixture and toss again until salsa is coated. Salt and pepper to taste, and add chili powder if desired, then stir together until well seasoned.

Allow salsa to chill for at least 40 minutes in refrigerator before serving over food or with chips. ■