This relish goes wonderful with the Herb Roasted Chicken and I serve it together. Recipe: Chef Jeff Nathan of Abigaels.
1 granny smith apple
1 macintosh apple
1 Bartlett pear
2 Tbsp apple cider
2 Tbsp fresh lime juice, about 1 lime
1 tsp extra virgin olive oil
⅓ cup red onion, diced small
¼ cup pomegranate seeds
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh mint, chopped
¼ tsp kosher (coarse salt)
¼ tsp cane sugar
Cut the apples and pear into eighths; discard the stems and seeds.
Cut the wedges into small dice and place in a medium sized glass bowl.
Immediately add in the cider, lime juice and olive oil; stir to coat to prevent browning.
Add the red onion and pomegranate seeds and fresh herbs. Season with the salt and sugar and using a rubber spatula, stir well to combine.
Set aside until ready to serve. Can be made up to two days ahead of time. Store tightly covered in the refrigerator. Bring to room temperature before serving.