Yield: 2 Cups
| Measure | Ingredient |
|---|---|
| 1 large | Pomegranate |
| 2 larges | Orange; peeled, sectioned & chopped |
| 1 \N | Jalapeño chile; deveined & minced |
| 1 large | Tomato; peeled, seeded & diced |
| 2 tablespoons | Scallion; thinly sliced |
| 1 tablespoon | Lime juice |
| 1 teaspoon | Cilantro, fresh; minced |
| ½ teaspoon | Cumin, ground |
Break the pomegranate apart to release the seeds. Discard membranes and skin. Drain seeds and pat dry on paper towels. Place in a medium bowl. Add the oranges, jalapeño, tomato, scallions, lime juice, coriander and cumin. Stir well. Cover and chill at least two hours.