Pomegranate Fruit Salsa

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 2 cup diced apples (about 1/2
  • 1 2 cup diced pears (about 1/2
  • 1 2 cup pomegranate seeds (about 1/2
  • 1/2 cup Clementines
  • 1/2 cup Cranberries
  • 1/2 cup Kiwi
  • 1/2 cup Strawberries

Found on thegunnysack.com

Ingredients

• ½ cup pomegranate seeds (about ½ a pomegranate)
• ½ cup diced apples (about ½ an apple)
• ½ cup diced clementines (about 2 clementines)
• ½ cup diced pears (about ½ a pear)
• ½ cup diced kiwi (about 2 kiwis)
• ½ cup diced strawberries (about 5 strawberries)
• ½ cup chopped cranberries (about ½ cup fresh cranberries)
• ¼ cup granulated sugar
• 1 tbsp ground cinnamon
• 5 soft flour tortillas
• 2 tbsp butter, melted

Directions

• 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.
• Mix together the sugar and cinnamon in a small bowl.
• Brush melted butter of the flour tortillas and sprinkle with cinnamon sugar.
• Cut each tortilla into 10 triangles and place on baking sheets.
• Bake at 350° for 7 to 9 minutes.