Pear and Pomegranate Salsa

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A festive salsa to serve with tortilla or pita chips, goat cheese, turkey, chicken, or pork.

Recipe by Barbara Kobsar Art by Patricia Robinson

For the past year, artist Patricia Robinson has been collaborating with long-time Edible East Bay contributor Barbara Kobsar on illustrated recipes like this salsa for our “What’s In Season” column. Currently a therapist working in Danville, California, Robinson says, “As a long-term vegan, I especially enjoy painting the vibrant ingredients our California farmers bring to market.” Our newsletter staff thought this recipe, with its vibrant and festive colors, would be a wonderful idea for a holiday gathering.


Makes approximately 3 cups

2 pears, cored and diced
Seeds from 1 fresh pomegranate
(Drain seeds on paper towels for about 5 minutes)
1/2 small red onion, diced
1/4 to 1/3 cup chopped cilantro leaves
Juice of 1/2 lemon or lime
1 tablespoon chopped seeded jalapeño pepper (optional)

Gently toss all ingredients together in a medium size bowl. Season with salt and pepper. Use immediately or refrigerate for up to 2 days.