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Low FODMAP Pomegranate Orange Salsa

Low FODMAP Pomegranate Orange Salsa

  • Author: Em Schwartz, MS, RDN
  • Total Time: 15 minutes
  • Yield: 6 1x


Fresh winter fruits are the stars of this colorful Low FODMAP Pomegranate Orange Salsa. Serve with whole grain corn tortilla chips or on top of grilled fish, chicken, or shrimp.


  • 4 clementines, segmented and diced
  • ½ cup pomegranate arils
  • ⅓ cup chopped green onions, green parts only
  • ½ jalapeño, minced (optional)
  • ¼ cup chopped cilantro leaves
  • ½ tsp. lime zest (optional)
  • 2 Tbsp. lime juice
  • 1 Tbsp. maple syrup
  • ¼ tsp. salt


  1. Toss together diced clementines, pomegranate arils, chopped green onion tops, minced jalapeño, cilantro leaves, lime zest, lime juice, maple syrup, and salt. Mix well.
  2. Serve with corn chips or as a condiment for grilled fish, chicken, or shrimp.


Pomegranate: A low FODMAP serving is 45 grams or approximately ¼ cup seeds (arils).

Jalapeño: Jalapeños are low FODMAP. Peppers contain capsaicin, a naturally-occurring compound that contributes to their spiciness. Capsaicin may be a non-FODMAP IBS trigger for some folks. Avoid if you suspect you fall into this camp.

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Category: Salsa
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1/6th recipe
  • Calories: 47
  • Fat: 0.3 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 0.7 g

Keywords: Dip, fruit, low FODMAP, vegan, plant-based,