* Crossposted from: [MME] Gourmet
---------- Recipe via Meal-Master (tm) v8.04
      Title: POMEGRANATE & ORANGE SALSA
 Categories: Condiments, Fruits
      Yield: 2 cups
      1 lg pomegranate
      2 lg orange; peeled, sectioned
           -& chopped
      1    Jalapeņo chile; deveined &
           -minced
      1 lg tomato; peeled, seeded &
           -diced
      2 T  Scallion; thinly sliced
      1 T  Lime juice
      1 ts Cilantro, fresh; minced
    1/2 ts 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, jalapeņo, tomato, scallions, lime juice, coriander and
  cumin.  Stir well.  Cover and chill at least two hours.
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---------- Recipe via Meal-Master (tm) v8.04
      Title: WATERMELON-GREEN PEPPERCORN SALSA
 Categories: Condiments, Fruits
      Yield: 6 servings
      2 T  Onion, red; minced
  2 1/2 lb Watermelon
      3 T  Lime juice; divided
      2 T  Peppercorns, green; rinsed
           -and patted dry
    1/8 ts Salt
    1/8 ts Cayenne, ground
  Cover the red onion with cold water and let sit ten minutes to reduce
  some of the acidity.  Drain and pat dry with paper towels.
  Remove and discard the rind from the watermelon.  Cut the flesh into
  half-inch cubes, removing as many of the seeds as possible.  Combine
  with the red onion, twqo tablespoons of the lime juice, the peppercorns,
  salt, and cayenne.  Refrigerate for about one hour.
  Just before serving, stir in the remaining tablespoon of lime juice.
  Serve the salsa with grilled, baked, or broiled chicken or fish.
        NUTRITIONAL DATA PER SERVING:
        Calories: 35   Protein: 1 g   Carbohydrates: 8 g
        Sodium: 42 mg   Fat: 0   Cholesterol: 0
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... Sincerely yours Gigi
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