Prune Pomegranate Salad recipe from Sunsweet®
Delicious Prune Pomegranate Salad and other great recipes from Sunsweet®
1 pomegranate 2 Tbsp maple syrup seeds from half of a vanilla bean juice squeezed from 2 oranges 5.3 oz Sunsweet® Pitted Prunes 2 Tbsp California walnuts 1 papaya (about 17 oz) 2 Tbsp coconut flakes mint leaves

Cut the pomegranate in half. Squeeze juice from one half and remove the individual seeds and reserve for later. Mix the pomegranate juice with maple syrup and vanilla seeds. Peel the orange (like an apple) and take off the white skin as well. Filet the oranges, while collecting the juice. Add the orange juice to the pomegranate dressing. Add the prunes to the dressing (cut in half as desired) and let it sit. Chop up the walnuts and roast them in a small, coated pan. Cut the papaya in half, remove the seeds, and peel the remaining fruit. Cut the papaya into pieces. Loosely mix up the prunes with the orange filet, pomegranate seeds, walnuts and papaya. Sprinkle coconut flakes on top of the fruit salad. Garnish with mint leaves and serve.

Nutritional Information
  • Total Servings 8
  • Serving Size 1/8
  • Calories per serving 167
  • Fat 2g
  • Cholesterol 0mg
  • Sodium 4mg
  • Carbohydrates 20g
  • Fiber 4g
  • Sugar 9.5g
  • Protein 5g
Products Used in This Recipe
Pitted Prunes
D'Noir™ Prunes
Pitted Prunes