Apple Cinnamon Pomegranate Salsa - Real Food Whole Life

Apple Cinnamon Pomegranate Salsa

November 10, 2014 (Updated on August 13, 2021)

Image of Apple Cinnamon Pomegranate Salsa

I think pomegranates are the loveliest of fruits. Full of tiny ruby-jeweled seeds they are the perfect healthy, seasonal treat. When they started popping up at the store the past few weeks I realized that my daughter, Elle, has never tried the special fruit.

Lately, I’ve been super inspired by The 52 New Foods Challenge, so I decided to pick up a couple to try with my girl. It’s so easy to get into an eating rut, especially with kids, so I’m grateful that The 52 New Foods Challenge is prompting me to get to the market, then into the kitchen, and try some new things.

Pomegranate in hand, and my two-year-old kitchen sidekick by my side, I decided to use the jeweled seeds in a simple apple cinnamon salsa. This recipe is a snap to make and is a perfect way to put little hands to work.

Elle loved assisting with the seed removal and started tasting as soon as the red seeds hit the bowl. She also dumped in all the ingredients, stirred everything together, and tasted the finished product. At the end, she declared pomegranate seeds her new favorite fruit—at least for today. Cheers to trying (and loving) new foods!

Image of Apple Cinnamon Pomegranate Salsa
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Apple Cinnamon Pomegranate Salsa

Yield 4 -6

This seasonal salsa fits right into a holiday spread but is also a great snack anytime.


  • 1 pomegranate seeds removed
  • 2 small apples your choice, we used gala, finely chopped
  • 2 scallions finely chopped
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt


  • In a large bowl, add the pomegranate seeds, chopped apple, chopped scallions, vinegar, honey, cinnamon, and salt. Mix everything together and taste for seasoning. Add more honey, vinegar, or salt to taste. Enjoy!


Kids can help deseed the pomegranate, pour all the ingredients into the bowl, and mix everything together.
To deseed a pomegranate, carefully slice off the top and then score the outside skin. Gently pull apart the fruit, exposing the seeds. Turn the fruit over a large bowl and firmly tap until all the seeds come out. Check out this video tutorial on deseeding a pomegranate for more.
Serving ideas:
  • With non-GMO corn chips and fresh guacamole. Add hard apple cider for the grownups and fresh apple cider for the kids and you have the perfect fall happy hour.
  • Inside or on the side of quesadillas. Kids might enjoy assembling their own, adding the salsa directly on top of the cheese. Smoked gouda would be a particularly good choice for this.
  • On top of a big green salad. Add some chopped almonds and goat or feta cheese. Yum!
  • Topping a baked sweet potato or sweet potato fries. Add some roasted chickpeas and you have a delicious meat-free meal.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!


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2 comments to " Apple Cinnamon Pomegranate Salsa "

  • Alma

    I think this salsa is great, and made it as a salad instead. I have tried it twice, once with the salt, and once without. I think no salt is needed (and I’m self-confessed salt-a-holic!) and can be omitted without diminishing the wonderful flavors of all the other ingredients. Great recipe!

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