A fresh idea for exotic salad


  • 1 bulb onion
  • 1 little pineapple
  • 425 g of pickled pineapple
  • 1 sweet pepper
  • 3 tomatoes
  • 2 tbsp of brown sugar
  • 3-4 tbsp of white wine vinegar
  • 120 ml of water
  • 1-2 pomegranates
  • salt – to taste
  • pepper – to taste


Wash vegetables. Peel and slice cucumbers (remove the seeds beforehand). Peel and slice bulb onion. Add cucumbers. Salt the ingredients and leave them for 10 minutes. Then pour out the juice. Cut pineapple, tomato, and pepper finely. Combine them with bulb onion and cucumber. Mix water, vinegar, and sugar. Heat the liquid until sugar dissolves. Then cool it and add salt. Pour vegetables and fruits with this liquid. Cover them with pan and leave for some time. Powder the salad with pomegranate grains before serving.

Enjoy your meal!