Dessert

Cucumber and Pomegranate Salsa Recipe

BySana Jeannette November 4, 2025November 4, 2025

Introduction

This refreshing cucumber salsa combines the crunch of cucumber with the sweet bursts of pomegranate and a spicy kick from jalapenos. It’s a vibrant, colorful dip perfect for parties or a healthy snack.

A white bowl filled with a colorful salsa made of bright red pomegranate seeds, light green cucumber cubes, finely chopped light purple onion, and green herbs spread evenly throughout. On top are thin slices of green jalapeño peppers and two lime halves placed on the right side of the bowl. Around the bowl, there are golden tortilla chips, one partially dipped into the salsa. Fresh cilantro leaves with thin stems lay on the white marbled surface beneath the bowl, with a slight sprinkling of coarse salt around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ small red onion, finely diced (about ½ cup)
2 large pomegranates, seeds removed (about 2 heaping cups)

½ medium seedless cucumber, small diced (about 1 heaping cup)
1-2 medium jalapenos, seeds, ribs, and stem removed, finely diced

1 whole lime, juice and zest
⅓ cup fresh cilantro leaves, roughly chopped

½ teaspoon granulated sugar (or more to taste)
¼ teaspoon cumin
Sea salt to taste

Instructions

Step 1: Soak the onions by placing the finely diced red onion in a medium bowl. Cover with cold water and let soak for 15 minutes, then drain well. This softens their sharpness.
Step 2: In the same bowl, combine the drained onions with the pomegranate seeds, diced cucumber, diced jalapenos, and lime zest. Toss gently to mix.
Step 3: Add the lime juice, chopped cilantro, granulated sugar, cumin, and ¼ teaspoon sea salt. Toss everything together and taste, adjusting salt or sugar as needed.

Step 4: Cover the salsa and refrigerate for 1 hour to let the flavors meld. Serve chilled with crackers or chips.

Tips & Variations

Soaking onions helps mellow their bite, but you can skip this step if you prefer a stronger onion flavor.
Adjust the amount of jalapeno to control the heat level or substitute with a milder pepper for less spice.

Try adding diced avocado for a creamy contrast.

Storage

Store leftover salsa in an airtight container in the refrigerator for up to 3 days. The cucumber may release some water over time, so stir well before serving. Enjoy cold or at room temperature.