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Tangerine and Pomegranate Salsa

Pomegranates are the fruit with the oldest pedigree. Biblical scholars now believe the forbidden fruit in the Garden of Eden may have been a pomegranate. Pomegranates are frequently mentioned in the Bible and other ancient sources. The fruit probably originated in Iran and was taken to other parts of the Middle East.

I likely would not be making a comparison between pomegranates and cranberries if it were not for the fact that they have similar nutritional profiles. Recently both fruits have been rediscovered as “super foods.” They provide many of the same beneficial compounds as other dark-red fruits, including blueberries, blackberries, raspberries, cherries and red grapes.

This year there is an exceptionally good crop of sweet, juicy pomegranates. They are messy, but that is what makes them so much fun. Wear an apron and roll up your sleeves when preparing pomegranates.

This Tangerine and Pomegranate Salsa has a crisp, refreshing flavor that makes it a tasty and colorful accompaniment to grilled or broiled chicken, salmon or shrimp. Enjoy!

Tangerine and Pomegranate Salsa

Makes 2 1/2 cups

• 5 tangerines
• 1 large pomegranate
• 1/2 cup diced red onion
• 1 serrano chile, seeded and minced
• 1 clove garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon minced fresh mint or cilantro

Peel the tangerines. Trim away any large pieces of white membrane. Place a small cutting board inside a baking dish so you won't loose the juice from the tangerines. Coarsely chop the tangerines and discard the seeds. Transfer the chopped tangerines with juice to a bowl. Cut the pomegranates in half. Squeeze the juice into a bowl. Using a fork, pick out the seeds and add to the juice. Discard any fragments of white membrane. Add the tangerines to the pomegranate and stir in the remaining ingredients. Chill 30 minutes before serving.

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