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Print this Recipe    Pomegranate

Pomegranate and Orange Salsa

1 large pomegranate
2 large oranges, peeled, sectioned and chopped
1 jalapeno chile, seeded and minced
1 large tomato, peeled, seeded and diced
2 Tablespoons thinly sliced scallions
1 Tablespoon lime juice
1 teaspoon minced fresh coriander
1/2 teaspoon ground cumin

Break the pomegranate apart to release the seeds. Discard membranes
and in. Drain seeds and pat dry on paper towels. Place in a medium
bowl. Add the oranges, jalapeno, tomato, scallions, lime juice,
coriander and min. Stir well. Cover and chill at least 2 hours.
Makes 2 cups.

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