- 1/2 cup dried cherries
- 1 pound strawberries, hulled and quartered (halved if small)
- 1 cup red grapes, halved
- 2 blood or navel oranges, depending on season
- Finely grated zest and juice of 1/2 lime
- 1 tablespoon strawberry jam
- 1/3 cup pomegranate seeds (arils), from 1 pomegranate
- calories 99
- fat 0.0 g
- satfat 0.0 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 1 g
- carbohydrate 24 g
- fiber 5 g
- cholesterol 0.0 mg
- iron 1 mg
- sodium 1 mg
- calcium 41 mg
How to Make It
In a small heatproof bowl, cover cherries with boiling water. Let sit for 15 minutes; drain, reserving liquid.
Add berries and grapes to bowl with cherries.
Over a bowl, use a paring knife to remove skin and pith from oranges. Slice alongside membranes of each segment, releasing segments. Squeeze juice from membranes. Transfer segments to bowl with cherries; reserve juice.
In a small pan, combine reserved liquid from cherries, reserved orange juice and lime zest and juice. Add jam. Boil until reduced by half, about 3 minutes. Let cool completely at room temperature.
Before serving, drizzle sauce over fruit and top with pomegranate arils.
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