1 cup / 140 g diced red or white onion (about 1/2 medium)
1 cup / 130 g diced jicama (about 4 slices of a medium jicama)
1 cup / 120 g diced red radish (about 6)
1/2 cup / 85 g pomegranate arils
Juice of 2 limes
Handful of fresh cilantro
Salt, to taste
COMBINE: Dice the onion, jicama and radish into similar sized pieces and add to a mixing bowl, along with the pomegranate arils and lime juice. Mince the cilantro finely and add to the bowl, then stir all the ingredients together to combine. Season with salt, to taste.
SERVE: You can serve immediately, or cover and chill for an hour or so to let the flavors mingle. This is delicious paired with fish or chicken, scooped into avocado halves, or just piled on top of plantain chips or sweet potato chips. My favorite way to eat this pico right now is sprinkled on top of avocado toast made with Yucan Crunch, tostones or slices of baked sweet potato: it’s the perfect blend of crunchy, creamy and refreshing!
STORE: You can keep the Pomegranate Pico de Gallo in the fridge for two or three days, but it will become more and more pink in color from the radishes and pomegranate juice the longer you leave it in the fridge, so don’t be surprised if that happens!