This Fresh Pomegranate Relish is a burst of vibrant color and flavor that’s incredibly easy to make! It features juicy pomegranate arils tossed with fresh cilantro or parsley, finely chopped jalapeño for a hint of spice, lemon juice, honey, and olive oil. I absolutely love the jewel-like appearance and the sweet-tart-spicy combination of this Pomegranate Relish. While the original inspiration suggests it as a fantastic alternative to cranberry sauce for the holidays, its bright, fresh taste makes it perfect year-round, especially for spring gatherings happening right now around April 15, 2025! It’s a simple yet impressive addition to any menu.
Why You’ll Love This Fresh Pomegranate Relish
- Vibrant and Beautiful: The bright red pomegranate seeds make this relish visually stunning.
- Fresh and Flavorful: A delicious combination of sweet, tart, spicy, and herbaceous notes.
- Incredibly Easy: Requires no cooking, just chopping and mixing!
- Versatile: Perfect as a side dish, topping for meats, dip, or addition to salads.
- Healthy: Packed with antioxidants from the pomegranates and freshness from herbs.
Ingredients for Fresh Pomegranate Relish
Here’s what you’ll need to make this vibrant and easy relish. The full list with measurements is in the recipe card below.
Main Ingredients
- Pomegranates, arils removed (Fruit)
- Coarsely chopped cilantro or flat-leaf parsley (Herb)
- Extra-virgin olive oil (Oil)
- Finely chopped jalapeño (Vegetable)
- Fresh lemon juice (Acid)
- Honey (Sweetener)
Seasoning
- Kosher salt (Seasoning)
- Freshly ground pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the bright kick of this Fresh Pomegranate Relish, but here are some delicious variations:
- Add Nuts: Stir in some toasted chopped pecans, walnuts, or pistachios for extra crunch.
- Different Herbs: Use fresh mint instead of or in addition to cilantro/parsley.
- Add Citrus Zest: Mix in some fresh orange or lime zest along with the lemon juice.
- Make it Spicier/Milder: Adjust the amount of jalapeño (or use a serrano for more heat, or omit entirely for no heat). Removing the seeds and membranes reduces the spice level.
- Add Onion: Incorporate some finely minced red onion or shallot for a sharper note.
How to Make Fresh Pomegranate Relish
Let me show you how incredibly simple it is to make this Fresh Pomegranate Relish:
Prep the Marinade Base
- First, I combine the finely chopped jalapeño, honey, kosher salt, and fresh lemon juice in a small bowl.
- I let this mixture marinate for about 5 minutes. This brief time helps the flavors meld and slightly softens the jalapeño’s raw bite.
Combine Relish Ingredients
- Next, I stir the extra-virgin olive oil into the jalapeño-honey mixture.
- Then, I add the beautiful pomegranate seeds (arils) and the chopped fresh cilantro (or parsley).
- I stir gently to combine everything well.
Serve or Chill
- I can serve the Pomegranate Relish immediately, or refrigerate it until serving. If refrigerating, I allow it to sit at room temperature for about 15-20 minutes before serving so the olive oil isn’t solidified.
- Serve
Tips and Tricks for the BEST Pomegranate Relish
Here are my secrets for making this Pomegranate Relish truly exceptional:
- Use Fresh Pomegranate Arils: While pre-packaged arils are convenient, deseeding a fresh pomegranate often yields juicier, more flavorful seeds.
- Finely Chop Jalapeño: Chop the jalapeño very finely so the heat is distributed evenly without overwhelming bites.
- Adjust Sweetness/Tartness: Taste the finished relish and add a bit more honey if too tart, or more lemon juice if too sweet, to balance the flavors perfectly.
- Let Flavors Meld: While delicious immediately, letting the relish sit for at least 15-30 minutes (or longer in the fridge) allows the flavors to marry beautifully.
- Use Quality Olive Oil: A good extra-virgin olive oil contributes significantly to the overall flavor profile.
How to Serve
This Fresh Pomegranate Relish is incredibly versatile! Serve it as:
- A Side Dish: Perfect alongside roasted turkey, chicken, pork loin, or lamb. A fantastic alternative to traditional cranberry sauce.
- An Appetizer: Serve with crostini, crackers, or pita chips. Spoon it over goat cheese or cream cheese spread on crackers.
- A Topping: Delicious spooned over grilled fish, chicken, or salads.
- In Grain Bowls: Adds a burst of freshness and texture to quinoa or farro bowls.
- With Tacos: A bright counterpoint to savory tacos, especially pork or chicken.
Serve chilled or at room temperature.
Make Ahead and Storage
This relish is great for making ahead! Prepare it completely and store it in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen over time. Allow it to come towards room temperature before serving if the olive oil has solidified.
FAQs about Fresh Pomegranate Relish
- How do I easily get the seeds (arils) out of a pomegranate?
- My favorite method is to cut the pomegranate in half horizontally, hold it cut-side down over a bowl, and firmly whack the back with a wooden spoon. The seeds fall right out! There are other methods too, like deseeding in a bowl of water.
- Can I make this less spicy?
- Absolutely! Remove all seeds and membranes from the jalapeño before chopping, use only half a jalapeño, or omit it entirely.
- Can I use dried herbs?
- Fresh herbs (cilantro or parsley) are highly recommended for the bright, fresh flavor of this relish. Dried herbs won’t provide the same result.
Enjoy this vibrant, flavorful, and incredibly easy Fresh Pomegranate Relish! It’s a perfect way to add a pop of color and taste to any meal.
Print
Fresh Pomegranate Relish
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Side Dish, Relish, Appetizer
- Cuisine: American
Description
This fresh pomegranate relish is a delicious fruity side that can take the place of traditional cranberry sauce for any Holiday menu! It’s a vibrant mix of pomegranate seeds, cilantro or parsley, jalapeño, lemon, and honey.
Ingredients
- 2 cups pomegranate arils (seeds from 1–2 large pomegranates)
- 1 cup coarsely chopped fresh cilantro or flat-leaf parsley, plus more for serving (optional)
- 1/2 cup extra-virgin olive oil, plus more for drizzling (optional)
- 1 tablespoon (15g) finely chopped jalapeño (seeded for less heat)
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon honey
- ½ teaspoon kosher salt (or to taste)
- Freshly ground black pepper, to taste
Instructions
- Marinate Jalapeño Base: In a small bowl, combine the finely chopped jalapeño, honey, salt, and fresh lemon juice. Let this mixture sit for about 5 minutes to allow the flavors to meld slightly.
- Add Oil: Stir the extra-virgin olive oil into the jalapeño mixture.
- Combine All Ingredients: In a medium serving bowl, combine the pomegranate arils and the chopped cilantro (or parsley). Pour the jalapeño-oil mixture over the pomegranate seeds and herbs. Stir gently to combine everything well. Season with freshly ground black pepper to taste.
- Serve or Chill: Serve the pomegranate relish immediately, or cover and refrigerate until ready to serve. If refrigerated, allow the relish to sit at room temperature for about 15-20 minutes before serving to allow the olive oil to liquefy if it solidified. Drizzle with a little extra olive oil and sprinkle with more fresh herbs just before serving, if desired.
Notes
- Seeding Pomegranates: The easiest way to remove pomegranate seeds (arils) is often to cut the pomegranate in half and whack the back with a wooden spoon over a bowl. Alternatively, score the pomegranate into quarters and break it apart in a bowl of water; the seeds will sink, and the pith will float.
- Herb Choice: Cilantro provides a distinct flavor common in relishes, while parsley offers a fresher, milder taste. Use whichever you prefer or a mix.
- Jalapeño Heat: Adjust the amount of jalapeño based on your heat preference. Removing the seeds and membranes will significantly reduce the spiciness.
- Make-Ahead: This relish can be made several hours or up to a day in advance and stored in the refrigerator. The flavors will meld further over time. Bring to room temperature before serving.
- Serving Suggestions: Delicious served alongside roasted turkey, chicken, pork, or lamb. Also great on cheese boards, spooned over grilled halloumi, or added to salads.
- Storage: Store leftover relish in an airtight container in the refrigerator for up to 3 days.