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  • 2 apples, unpeeled (Granny Smith, Gala, Fuji or Pink Lady), diced into ½-inch cubes
  • Juice of 1 lemon
  • 1 tablespoon honey or agave syrup
  • 1 tablespoon brown sugar
  • 1 jalapeño pepper, seeded and minced
  • 1 cup fresh pomegranate seeds
  • 1/4 cup dried apples, chopped
  • 1/4 cup pomegranate juice such as Pom


  1. Combine all ingredients in a medium bowl. Refrigerate at least 30 minutes or overnight before serving.
Recipe by Chef Steve Petusevsky

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The recipe was originally published as Double Apple-Pomegranate Salsa on

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