This juicy, crimson-colored salad uses liquid from boiled cherries, reserved orange juice, lime zest and jam to create a sweet sauce to drizzle over fresh fruit.

Frances Largeman-Roth, RD
Recipe by Health January 2014


Credit: Quentin Bacon

Recipe Summary

Serves: 8


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit


Adapted with permission from Eating in Color, by Frances Largeman-Roth. Stewart, Tabori & Chang; January 2014.

Nutrition Facts

99 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 24g; fiber 5g; cholesterol 0mg; iron 1mg; sodium 1mg; calcium 41mg.